Don't be fooled by his sweet nickname, this man loves spicy food. We both recently moved from Texas and one of the things we miss is the deliciously spicy Mexican food! So, when I told him I was making Texas Tostadas, he wanted to make some salsa for you.
I asked him to tone down the spice a little, so he left out the habanero peppers. If you are as crazy as Honey, add some to this recipe for an extra kick!
Honey's Roasted Pepper Salsa
Ingredients:
2 Poblano peppers
3 Jalepeno peppers
3 Serrano peppers
2 Roma tomatoes
1 Hearty handful of cilantro
2 Tablespoons garlic powder
2 Tablespoons lemon and/or lime juice
1 Pinch crushed red pepper
Step 1: Roast the Peppers
Pre-heat the oven to 450 degrees
Chop the stems!!! (The are flammable, so don't put the stems in the oven)
Place all the peppers onto a cookie sheet or pizza pan
Bake for approximately 10 mintues
At this point, the aroma of the peppers will start filling your house and your mouth will likely begin to water. Don't say I didn't warn you.
Set the oven to Broil and leave the peppers in for 3 minutes
Then, turn the peppers over (with tongs) and leave in for another 3 minutes
Step 2: Slice Your Veggies
This step is pretty self-explanatory, but make sure you chop the peppers and tomatoes into small enough pieces for your blender.
Step 3: Blend
Place each ingredient into the blender one at a time to ensure proper blending.
We added the peppers first and pulsed the blender until it looked like this:
Step 4: Refrigerate and Enjoy
Because the peppers are roasted, this salsa ends up warm. If you like cold salsa (like I do) refrigerate it while you prepare the rest of your dish.
Add this to your favorite spicy dish or use it as a dip - the choice is yours!
As always, please let me know what you think of this recipe! You can leave a comment or email me at skawcook@gmail.com
I hope you try, enjoy and share it!
With gratitude,
Keeka
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