Spicy Salsa ♦
SALSA! NOOO not the spanish dance! Hahahha silly! The sauce!! Salsa Picante! You know the one you eat with tortilla chips. The one some of us use to top our eggs with, chicken, steak, burritos, TACOS etc….!!! Salsa in spanish translates to sauce, so lets think sauce, Salsa Picante or Hot Sauce!
In Mexico, many SALSAS exist from….. Salsa Verde, Salsa Taquera, Salsa Brava, Salsa Cruda, Salsa Roja and trust me the list goes on! Here I have made a typical Mexican Salsa Picante but cooked and roasted most of the vegetables to give my salsa extra robust!
You see the Italians take pride in making their red sauce or gravy with fresh tomatoes and herbs; Mexicans take true pride in making their homemade sauces, whether dipping sauces or marinating sauces, the pride is there. Come on it’s homemade folks! The freshness, crispness of the vegetables comes across with every spoonful, every dip of that tortilla chip!
I know we all have this thing us food bloggers when it comes to homemade salsa, who’s better, whose salsa picante has that flavor we can’t get enough of. The Salsa Picante that has the most pungency, the most tang, the one that is the most spicy! Well that’s the thing friends, sometimes it goes beyond that and simply on personal taste. You like a little less heat? Okay use less chile peppers! You like less of a tomatory flavor? Use less tomatoes! Get where I’m going with this?! Experiment! Take a recipe and try it…try it…try it over and over again with YOUR amount of the right ingredients, until you get it right!! Cause bottom line is homemade Salsa Picante will always out beat the store bought version in my book!
All salsa lovers out there know one thing, that a great Salsa Picante can go with practically anything! So let’s get to it friends!
Please leave me your comments, let me know what you think! We only live once right?! So lets live it with a little bit of heat!
Roasted poblano peppers and roma tomatoes.
Charred skin removed from both
|Meal type||Appetizer, Snack, Starter|
|Misc||Child Friendly, Serve Cold|
- 1 1/2 Pounds roma tomatoes (or whichever you prefer, rinsed and roasted)
- 2 poblano peppers (rinsed and roasted)
- 1 white or red onion (finely chopped)
- 1 cucumber (rinsed, cut lengthwise and scoop seeds out)
- 1 to 2 serrano peppers (rinsed, seeds and membrane removed. Finely chopped)
- 4 garlic cloves (peeled and roasted)
- 1 avocado (cubed)
- 1 lime (squeezed)
- 1 bunch of cilantro (choppep)
- salt and pepper (to taste)
- yellow or red bell pepper (rinsed, roasted and chopped)
|Rinse the tomatoes, poblano peppers and place all on an oven safe tray. Cook under broiler for 15 minutes or until charred. While they are being roasted, roast the garlic on a pan for about 5 minutes. Take tomatoes and poblano peppers out of oven and let cool for a few minutes. Peel skin of both tomatoes and peppers. Remove seeds from poblanos under running water.|
|Take half of the tomatoes and chop. Place the other half of tomatoes in a blender. Chop poblano peppers. Cut cucumber lengthwise and scoop seeds out. Do the same to the serrano peppers. Only use one pepper if you don't want the sauce too spicy and finely chop. Chop onion, avocado and cilantro.|
|Put the garlic in with the tomatoes and blend until smooth. Mix all the chopped vegetables with the sauce, Add the juice of one lime, salt and pepper to taste. Serve with tortilla chips or as desired. Can also chill for a couple of hours to infuse flavors well. |
|Note: If it's to saucy for you just strain through strainer a little until desired consistency.|