Not pictured in ingredients is rotel diced tomatoes, assorted dried Chiles and chipotles in adobo
by bill_e_midnight
4 Comments
bill_e_midnight
Ingredients
1 Poblano pepper 2 Jalapeños 4 Habanero peppers White onion 1 can diced rotel tomatoes with green chiles 3-4 cloves of garlic Cilantro Chipotle peppers in adobo sauce Agave nectar Dried chiles (can be swapped and subbed. Morita and Chile de Arbol are hot hot hot) 1 Ancho 1-2 California 1 Morita 1 Chile de Arbol Powdered chicken bouillon Lime Salt
Instructions
Remove the stems, halve and deseed the poblano, jalapeños and habaneros. Be sure to get as much of the seeds and ribs out of the habanero unless you want it extremely hot. Chop about ¼ of white onion depending on the size into largish chunks. Remove the stem end of garlic cloves but skin can remain on.
Place halved peppers cut side down on baking tray along with the onion and garlic and place under a broiler to char and soften
Cut open and deseed the dried chiles and tear into small pieces and toast them in a dry pan on medium-low heat until fragrant, being careful not to burn them.
Once the veggies have taken on a dark color and have softened, place them into a food processor being sure to carefully remove the skins from the garlic cloves. Add the toasted dried chiles, half a bunch of cilantro, ½ tbsp of chicken bouillon, juice of one lime, can of rotel tomatoes, one chipotle pepper along with a dose of adobo sauce to the processor.
Pulse several times in short bursts until the texture is close to what you’d like. Add salt and agave and pulse further to mix. Adding more to taste if needed.
The heat will mellow and the flavor will deepen even further after being allowed to sit in the fridge overnight.
Fallllling
Oooh… this sounds good! Gonna have to try this one soon. Appreciate the detailed recipe too.
retard_catapult
Big W
bill_e_midnight
I’d also like the note that one of the other salsas I tried in the competition was absolutely putrid. Looked like a watery marinara sauce and tasted sour and rancid. Another I tried was decent but I do think mine was head and shoulders above the rest of the field.
4 Comments
Ingredients
1 Poblano pepper
2 Jalapeños
4 Habanero peppers
White onion
1 can diced rotel tomatoes with green chiles
3-4 cloves of garlic
Cilantro
Chipotle peppers in adobo sauce
Agave nectar
Dried chiles (can be swapped and subbed. Morita and Chile de Arbol are hot hot hot)
1 Ancho
1-2 California
1 Morita
1 Chile de Arbol
Powdered chicken bouillon
Lime
Salt
Instructions
Remove the stems, halve and deseed the poblano, jalapeños and habaneros. Be sure to get as much of the seeds and ribs out of the habanero unless you want it extremely hot. Chop about ¼ of white onion depending on the size into largish chunks. Remove the stem end of garlic cloves but skin can remain on.
Place halved peppers cut side down on baking tray along with the onion and garlic and place under a broiler to char and soften
Cut open and deseed the dried chiles and tear into small pieces and toast them in a dry pan on medium-low heat until fragrant, being careful not to burn them.
Once the veggies have taken on a dark color and have softened, place them into a food processor being sure to carefully remove the skins from the garlic cloves. Add the toasted dried chiles, half a bunch of cilantro, ½ tbsp of chicken bouillon, juice of one lime, can of rotel tomatoes, one chipotle pepper along with a dose of adobo sauce to the processor.
Pulse several times in short bursts until the texture is close to what you’d like. Add salt and agave and pulse further to mix. Adding more to taste if needed.
The heat will mellow and the flavor will deepen even further after being allowed to sit in the fridge overnight.
Oooh… this sounds good! Gonna have to try this one soon. Appreciate the detailed recipe too.
Big W
I’d also like the note that one of the other salsas I tried in the competition was absolutely putrid. Looked like a watery marinara sauce and tasted sour and rancid. Another I tried was decent but I do think mine was head and shoulders above the rest of the field.