Roasted Pepper Salsa
By: Anna Thevaos
Published: Saturday, February 27, 2010 - 4:46pm

Ingredients




2 Poblano Peppers
2 Jalapenos
2 Serrano' Peppers
1 large Onion
3 whole garlic cloves
32 ounces can crushed tomato
1 large bunch of cilantro
salt to taste

Preparation

1 Roast the peppers, onion, and garlic under the broiler until the skins of the peppers turn black and begin to blister (make sure to remove the onion and garlic if they begin to turn black around the edges)- this should take 5- 10 minutes. Remove the pan from the oven and place the peppers in a plastic bag (such as the vegetable bags from the grocery store) and seal by twisting the bag opening to keep the steam in. In about 3-4 minutes, remove the peppers. The skin should easily peel off. Slice open the peppers and remove the seeds (I like mine extra hot, so I keep the seeds in). Place all the other ingredients in a food processor and pulse until blended. 2 Hint: If you desire a mild salsa, only use one type of pepper at a time and increase the amount of peppers until you achieve the desired heat. Sometimes I have used more or less peppers depending on the heat.

About


A few people in may family claim they have the best salsa recipe, but since we have never had a salsa "bake off", the best remains to be proved. My family claims mine is the best, but of course,
they are a loyal crew.