Muy Caleinte 'Fire Roasted' Salsa
Submitted by: ct3195
Get the fire hose out for this smoky salsa with its roasted Serrano peppers and Roma tomatoes.
Ingredients
- 6 to 8 Roma tomatoes
- 4 Fresh Jalapeno chilies
- 13 Fresh Serrano chilies
- 6 Fresh Thai or Fresh chilies de Arbol
- 2 or 3 Dried chilies de Arbol, crushed
- 'Quartered piece' of a 'whole' yellow onion
- 2 or 3 'Peeled' garlic cloves
- 1/2 'Bunch' cilantro
- 1/2 Tsp. salt
- 1/2 Tsp. garlic salt
- 1/4 Tsp. garlic powder
- 1/4 Tsp. sugar
- Juice of 1 lime
- Olive oil or olive oil flavored non-stick cooking spray
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Method
Heat an 'oiled' skillet with a medium-high to high burner flame until it just begins to smoke slightly. Place Roma tomatoes, Jalapenos, 3 of the Serranos (reserving the rest), and garlic cloves on the skillet. Occasionally 'rotating/turning', with a pair of tongs, until as much of the skin of each is blackened as is possible (don't worry about trying to blacken them entirely, as it is virtually impossible due to their shapes, again just as much as possible). When blackened to your liking, remove from pan, place on a plate and let cool for a few moments. Now place the blackened tomatoes, chilies, garlic, and all remaining ingredients in your food processor or blender, and use the pulse feature to get the desired 'consistency' you prefer. Place in a 'lidded' container and refrigerate (refrigerate after each use).
Notes: Remember, with 'salsa' you can always adjust 'ingredients' and 'amounts' to suit your personal (or your guests) tastes; and tolerances to the 'heat'. I found my 'personal' recipe here, to be one not only of great flavor, but also possessing a "hot" to "very hot" 'heat rating' (depending on one's tolerance) as well, and is just about as close to traditional Mexican salsa as can be made. Enjoy with your favorite chips, or, in or on your 'favorite' Mexican foods and 'dishes'.
Number of Servings: Many
Submitted by: ct3195 ( See all of ct3195 Recipes )
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