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I like the taste of the roasted peppers We like ours super hot so we leave in most of the seeds All the chopping can be done by hand

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Ingredients

Adjust Servings:
2 jalapeno peppers
2 serrano peppers
2 (14 ounce) cans whole tomatoes
1 medium-size white onion, roughly chopped
5 - 10 cloves garlic, roughly chopped
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 cup chopped cilantro

Nutritional information

47.6
Calories
4 g
Calories From Fat
0.5 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
243.1 mg
Sodium
10.5 g
Carbs
2.7 g
Dietary Fiber
5.8 g
Sugars
2 g
Protein
1030g
Serving Size

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I like the taste of the roasted peppers We like ours super hot so we leave in most of the seeds All the chopping can be done by hand

Features:
    Cuisine:

    Although I have my own salsa recipes, I wanted to try this because of the roasted peppers. I don't have a cast iron skillet so I roasted my peppers on the grill. When I made the salsa I was a bit afraid of how spicy it might be with 4 peppers and 28 oz of tomatoes as we like our salsa medium minus. So I only put one of each pepper in the food processor and I am glad I did because with 2 peppers this salsa was definitely medium heat. We also like our salsa blended instead of chopped, and since riffraff gave that option in her recipe that's how I made it. I also added an extra 1/2 teaspoon of salt because we like our salsa a little salty. My husband said he LOVED this stuff, and that is not something he EVER says.... and everyone else really liked it too. I was afraid of so much garlic but didn't need to be. I can't believe how much difference roasting the peppers makes to the salsa. This is an EXCELLENT recipe and really easy to make, and even if I make my own salsa next time I will roast the peppers.

    • 40 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    My Salsa, I like the taste of the roasted peppers We like ours super hot so we leave in most of the seeds All the chopping can be done by hand, that’s how I usually do it so it looks more like a homemade salsa The amount of tomato juice from the canned tomatoes you used will determine how think the final salsa will be , Although I have my own salsa recipes, I wanted to try this because of the roasted peppers I don’t have a cast iron skillet so I roasted my peppers on the grill When I made the salsa I was a bit afraid of how spicy it might be with 4 peppers and 28 oz of tomatoes as we like our salsa medium minus So I only put one of each pepper in the food processor and I am glad I did because with 2 peppers this salsa was definitely medium heat We also like our salsa blended instead of chopped, and since riffraff gave that option in her recipe that’s how I made it I also added an extra 1/2 teaspoon of salt because we like our salsa a little salty My husband said he LOVED this stuff, and that is not something he EVER says and everyone else really liked it too I was afraid of so much garlic but didn’t need to be I can’t believe how much difference roasting the peppers makes to the salsa This is an EXCELLENT recipe and really easy to make, and even if I make my own salsa next time I will roast the peppers , I like the taste of the roasted peppers We like ours super hot so we leave in most of the seeds All the chopping can be done by hand, that’s how I usually do it so it looks more like a homemade salsa The amount of tomato juice from the canned tomatoes you used will determine how think the final salsa will be


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    Steps

    1
    Done

    Blacken Peppers in a Dry Cast Iron Skillet.

    2
    Done

    While Roasting the Peppers, Process Half of the Tomatoes in a Blender or Food Proceesor to Desired Chunkiness and Pour Into Bowl.

    3
    Done

    After Peppers Are Blackened, Remove Stems, Seeds and Skins (leave Some Seeds For Added Heat).

    4
    Done

    Do not Rinse as Some of the Burnt Flavor Is Desirable.

    5
    Done

    Process the Peppers Along With the Remaining Tomatoes, Onion and Garlic in Blender or Food Processor.

    6
    Done

    Add to Previously Processed Tomatoes and Stir in Cumin.

    7
    Done

    Keeps in Refrigerator For About 2 to 3 Weeks.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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