I am what you would call a salsa addict. I’m pretty sure my addiction began when I was in the womb 26 years ago and has only become more intense over time. Just the thought of dipping a salty tortilla chip into a vat of fresh tomatoes and roasted peppers makes me salivate. While most women crave chocolate around that time of the month, I’m craving chips and salsa. So naturally my addiction has helped me to create some delicious recipes so your favorite tortilla chips can have a tasty sidekick. This is just one of many recipes but it is one of my all-time favorites.
One of the most important elements to making a delicious salsa is using fresh ingredients, always remember fresh=flavor. And if you’re anything like me flavor is something that cannot be compromised. Another important aspect to creating the perfect salsa is to always taste test when combining ingredients because while I add enough garlic to ward off any vampires within 100 miles you might not want to reek of garlic for the next week. This salsa is perfect to slather on top of homemade enchiladas or to serve as an appetizer at a holiday party full of hungry guests.
Spicy Roasted Pepper Salsa
makes about 4 cups
1 lb. fresh tomatoes
1/2 medium sized red onion
1/2 bunch of green onions
1 small bunch of cilantro
4 cloves of garlic, minced or crushed
2 limes, juiced
2 fresh serrano peppers
2 fresh jalapeno peppers
1 fresh poblano pepper
4 fresh green chilies
2 chipotle peppers in adobado sauce (click this link to see the brand I use)
2 tablespoons chili powder
2 tablespoons cumin
1 dash balsamic vinegar
1 tablespoon olive oil
salt to taste
Set the oven to broil and roast the serrano peppers, jalapeno peppers, poblano pepper, and green chilies for about 20-30 minutes. You will have to flip the peppers over at least once to make sure they get charred on both sides. Once all of the peppers look good and charred remove them and place them in a sealed ziplock bag to allow them steam, this will help make them easier to peel. Set the peppers aside.
Next blanche the tomatoes in a pot of boiling water. Once you see the the tomato skins starting to break apart, remove them from the pot and put them in a strainer under cold running water until they have cooled.
While the tomatoes are cooling remove the peppers from the ziploc bag and peel of the skins. Depending on how spicy you want the salsa to be either remove the seeds or leave them. I usually leave the seeds because I prefer my salsa to be spicier, however to make a milder salsa remove all seeds. Place the peeled peppers in a food processor along with the chipotle peppers, green onions, red onion, cilantro and lime juice, set aside.
Now that the tomatoes have cooled peel the skins off and place them in the food processor along with the rest of the ingredients. I usually blend on the pulse setting to create a chunkier salsa, however if you don’t like chunky salsa you can blend until smooth. Once the salsa is blended to your preference add in the garlic, balsamic vinegar, olive oil and spices. I like to add a little bit at a time until I get the flavor just right.
This salsa is a great addition to any Mexican dish or served on it’s own with some warmed tortilla chips. Enjoy!