I’ve been enjoying all the salsa recipes you experts have generously shared here for quite awhile and I’ve learned so much. I’ve refined my recipe to a point that I’m quite happy with and I’ve been getting great feedback.
I’ve been growing a variety of peppers and for me anyway, the winner is the Alter Ego pepper. For those of you who haven’t tried these, give them a shot. Very very sweet and hotter than a Jalapeño.
Recipe below in comments
by GainerCity
8 Comments
4 Roma tomatoes halved
5 cloves garlic
4-5 alter ego peppers halved with seeds
1/2 Spanish onion
Coat lightly in a bowl with avocado oil and lay open face on baking sheet
Lightly sprinkle with knorrs chicken soup powder
Broil 500 until lightly browned
Put in bowl and cover with plastic wrap to cool and steam
While cooling prep:
1/4 cup of diced red onion
1 diced fresh radish
1/4-1/2 cup chopped fresh cilantro
Add all ingredients to blender
Add to blender:
5 shakes of salt
5 rounds of black pepper from mill
Light sprinkle of knorrs
1 tbs white vinegar
3 tbs water
Juice from half a lime
Pulse blender 5 times
Transfer to bowl. Cover.
Chill in the fridge
Dip chip. Stuff into pie hole
Repeat.
Looks good!
In B4 someone questions black pepper (a totally normal salsa ingredient).
Looks delicious!
Your photo made my tummy grumble!
Texture looks nice I tend to liquify too much
I finished my first jar I made and I’m ready to attempt another recipe but I’m scared to eat cilantro right now 😭 i guess I could cook it ..
Sorry if you have already answered this… what exactly are alter ego peppers and where would you find them?
The Alter Ego peppers sound perfect for balancing the acidity in fresh salsa, I’ve used them before in pico de gallo and they really stand out compared to jalapeños.
I made smoked salsa last year and will never make it any other way again.