7 Roma tomatoes
7 large tomatillos
1 Anaheim chili pepper
1 serrano chili pepper
1 jalapeno chili pepper
1 large white onion
1 bunch of cilantro
1 tsp salt
1 tsp garlic salt
1 tsp pepper
1 squeezed lemon
2 squeezed limes
Spray a sheet of foil with cooking oil. It’s probably better to cook most of the vegetables on piece of foil on the grill. The onions can go directly on the grill.
Brown (burn) 3-4 sides of the vegetables.
Remove from grill.
Remove stem cores from Roma’s & tomatilo’s.
Place 1 cooked Roma in the blender with the 3 peppers. Blend to puree. Remove ˝ of this mixture and set aside for later. This is your “Heat Reserve”
Add the rest of the ingredients in the blender & mix.
Taste salsa. If it is not “hot” enough, add more of the heat reserve to taste.
The beauty of salsa is that no two salsa’s are the same! Experiment with quantity’s & different ingredients.
Grilling the vegetables adds texture & flavor.
Don't confuse "hot" & "heat". Salsa should not burn your mouth, but the lingering "heat"/flavor is what your after.
Different batches of all fresh peppers can have different heat profiles. It is important to use different combinations of peppers for flavor. If the salsa is too hot, next time after grilling, remove the seeds from the peppers (be sure to use gloves for this & do not touch your eyes or mouth! They may blister!)
If you make a batch & it is still too hot, add a can(s) of diced tomatoes.
To make more of a salsa verde, add more tomatillos & less romas.
For a more chunkier salsa, either:
1) dice the vegetables ˝” in size, & chop in the blender to your preffered texture.
2) Or, just add a can(s) of diced tomatoes & green chilis after blending is complete, mix in by hand.
My neghbors brought over some habaneros peppers they grew. HOLY CRAPPOLA!! Two small peppers heated up 2 quarts of salsa!
Down the road, I'll post some cucumber, pinapple, papaya, & mango chutney salsa recipe's.