Salsa Picante
This Salsa Picante is quick and easy to make and hyper yummy. Great for tacos, burritos, empanadas, eggs, chips and more. Delicious!
Calories: 60kcal
Ingredients
- 1 ½ 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 pit and skin removed then cubed
- 1 lime squeezed
- 1 bunch of cilantro chopped
- salt and pepper to taste
Optional
- yellow or red bell pepper rinsed, roasted and chopped
Instructions
- 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, also roast the garlic on a pan for about 5 minutes.
- Take tomatoes and poblano peppers out of oven.
- Place poblano peppers in a plastic container to "sweat" peppers (it makes for easier peeling).
- Peel skin of both tomatoes and peppers (you can run poblano peppers under running water to peel skin and remove seeds easier with fingers).Remove stems from peppers as well.
- Take half of the tomatoes and chop. Place the other half of tomatoes in a blender with garlic. Blend until smooth.
- Chop poblano peppers.
- Cut cucumber lengthwise and scoop seeds out with a spoon.
- 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.
- Mix all the chopped vegetables in with the sauce.
- Add the juice of one lime, salt and pepper to taste. Done.
- 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 remove some of the sauce until desired consistency.
Nutrition
Calories: 60kcal