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Salsa...You can thank me later

BamaProud

BamaProud

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Joined
Apr 3, 2011
Messages
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Location
Shelby County, TN
Alton Brown roasted Chile Salsa
  • 5 jalapeño peppers, halved and seeded
  • 6 Roma tomatoes, halved horizontally
  • 4 cloves garlic peeled
  • 2 dried ancho chile peppers, seeded and soaked in hot water for 10 minutes
  • 1 red bell pepper, seeded and quartered
  • 1/2 red onion, roughly chopped
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • Chopped fresh cilantro, parsley, or scallions, to taste
 
BamaProud said:
Alton Brown roasted Chile Salsa
  • 5 jalapeño peppers, halved and seeded
  • 6 Roma tomatoes, halved horizontally
  • 4 cloves garlic peeled
  • 2 dried ancho chile peppers, seeded and soaked in hot water for 10 minutes
  • 1 red bell pepper, seeded and quartered
  • 1/2 red onion, roughly chopped
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • Chopped fresh cilantro, parsley, or scallions, to taste
Click to expand...
i am not a fan of any food in the mexican realm. salsa is the one exception- as long as it is garden fresh. my cilantro and parley is growing well. should have a bumper crop of romas this yr- although we still have a way to go. my jalapenos, bells, red bells and cayennes are doing good so far. i plan to be making plenty of this in mid July
 
I wish I could find tomatillo plants nearby. I'd grow a whole garden of them just so I could make tomatillo salsa.

The only thing I'd do to Alton Brown's recipe is work some chipotles in there since I love them so much. And habanero, because I love the heat
 
I go to the International Markets (Cordova or Winchester) to get them since they never don't. But I'd like to grow them
 
BamaProud said:
Alton Brown roasted Chile Salsa
  • 5 jalapeño peppers, halved and seeded
  • 6 Roma tomatoes, halved horizontally
  • 4 cloves garlic peeled
  • 2 dried ancho chile peppers, seeded and soaked in hot water for 10 minutes
  • 1 red bell pepper, seeded and quartered
  • 1/2 red onion, roughly chopped
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • Chopped fresh cilantro, parsley, or scallions, to taste
Click to expand...
How much does this make? I can eat a quart in one sitting....
 
TAFKAP said:
I wish I could find tomatillo plants nearby. I'd grow a whole garden of them just so I could make tomatillo salsa.

The only thing I'd do to Alton Brown's recipe is work some chipotles in there since I love them so much. And habanero, because I love the heat
Click to expand...
What I do know is you got skilz in smoking pork bellies. I'd love to buy another or two should you be open to such.
 
Jon54 said:
What I do know is you got skilz in smoking pork bellies. I'd love to buy another or two should you be open to such.
Click to expand...

Sounds like a really good plan. I've slacked in the bacon-making department. I need to reach out and get another one again.
 
BamaProud said:
Alton Brown roasted Chile Salsa
  • 5 jalapeño peppers, halved and seeded
  • 6 Roma tomatoes, halved horizontally
  • 4 cloves garlic peeled
  • 2 dried ancho chile peppers, seeded and soaked in hot water for 10 minutes
  • 1 red bell pepper, seeded and quartered
  • 1/2 red onion, roughly chopped
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • Chopped fresh cilantro, parsley, or scallions, to taste
Click to expand...
Just realized I forgot to comment. This is almost my exact recipe. I use less garlic and cayenne pepper instead of ancho chile's. But you can never have enough salsa, Pico or Guacamole. I'll post that one also.
 

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