Roasted Chile Salsa

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Roasted Chile Salsa Empty Roasted Chile Salsa

Post  magdalaina on Mon Jun 21, 2010 11:14 pm

I made this last Saturday and it was really good, more like a restaurant salsa for dipping and less like pico de gallo if you don't like the chunky stuff.

8 - Arbol Chiles ~ these are the packaged chiles that are in the international section of the market. They resemble thai peppers, long and red.
1 - whole Onion, rough chopped
1 - handful of Cilantro
1 - can of diced tomatoes (14.5 oz)
4 - cloves of garlic (more or less to how you like it)

Roast chiles in a saute pan on stove top until blackened on each side. Remove from heat, let cool and then pop the stems off. You can use all 8 or only 2 depending on the heat you like. I used all 8 and can say too that the heat depends on the chile itself, it really wasn't hot at all, just a nice warm spiciness so taste testing maybe needed. Combine peppers, onion, cilantro, tomatoes and garlic in food processor until pulsed thoroughly. At this point, I added a couple of dashes of cumin just for the heck of it and refrigerated overnight.

Want it hotter? roast more peppers and add accordingly. Milder? add fresh chopped tomatoes and diced onion to the completed product. Warning: while I was roasting the peppers, I removed them from the bag they come in with bare hands. Then a bit later felt my face burning in two places....after I washed my hands.....hence you may wish to wear gloves when handling these, it could hurt later on.....

Simple and yummy! Let me know if someone tries it.

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