Ask a Chef

When I first made this salsa my goal was not to make a salsa. My goal was to make a sauce to go over some fresh tamales I had gotten my hands on. As with most recipes that I come with I was just winging it. The plan was to roast some peppers and tomatoes puree them and through in a little chicken stock, but I tried the mix and next thing I know is that I’m sitting down with a bag of tortilla chips and forgot all about the tamales. Since then I have made this in to a sauce but it is much better as a salsa.

Ingredients

2 Poblano Peppers
1 Yellow Bell Pepper
1 Jalapeno
½ Medium Yellow Onion
4 Garlic Cloves
1 Cup Roasted Tomatoes
½ Cup Fresh Cilantro (whole)
Juice of 2 Limes
1 Teaspoon Cumin
1 Teaspoon Black Pepper
1 Teaspoon Kosher Salt

First step is to roast the poblano, yellow bell, and jalapeno peppers. If you have a gas grill or a gas stove place the peppers right on the flame and char the skin all the way around the pepper about a minute or two per side. (You can do this in the broiler just get the peppers as close as you can to the heat) Put the peppers in a bowl and cover with plastic wrap for about fifteen minutes, then take a knife scrape the skin off. Once you have all the skin off cut the peppers in half and remove the stems and seeds. Set the pepper aside for now.

Next roughly dice the onion and garlic. Heat up a sauté pan, add a little oil and sauté the onions and garlic for about a five minutes just to bring out there flavor.

I really like roasted tomatoes so I always have some around. Here is a recipe for Roasted Tomatoes if you need it.

Ok now in a food processor add the peppers, onions, garlic, tomatoes, cilantro, lime juice, cumin, salt and pepper and pulse a couple of times. How long you pulse really depends on how chunky you like you salsa. If you like a chunky salsa only pulse for a second or two, for a smooth salsa pulse five to ten seconds.

The salsa is ready at this point but you want to let it rest for about thirty minute to allow the flavors to come together. Make sure to taste and see if you need more salt or pepper.

Enjoy

Related posts:

1. What is Dill Weed? Dill weed has been around for thousands of years. Both ancient Egyptian texts and the Bible have references to dill in them. Romans believed...
2. How to Sauté Sauté a cooking term that you have probably read many times before, but not many of those books talk the time to explain how...
3. Pork “The Other White Meat” As almost every ones knows pork comes from pigs. Pigs have been raised as livestock for thousands of years dating back as far as 5000...
4. List of Herbs and Spices Used in Cooking There are many kinds of herbs and spices. Most of these are used for cooking and medicinal remedies. Herbs have a less strong taste than...
5. How to Marinate How to marinate is very simple. Any type of meat, poultry, fish and vegetables can be marinated. There are many reasons to marinate a product...