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No matter what you like best in your salsa, this recipe will help you create the ultimate fire-roasted dip for your chips. You choose your peppers, onions, acid, herbs, and seasoning, or mix and match until you've created the best salsa recipe ever.

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Ingredients

Directions

  • Preheat broiler. Arrange tomatoes and PEPPERS (skin sides up) in a foil-lined 15x10-inch baking pan. Broil 3 to 4 inches from the heat 8 to 10 minutes or until skins are lightly charred, turning tomatoes once. Add oil and garlic; toss to coat. Broil about 5 minutes more or until garlic is soft and tomato and pepper skins are blackened. Cool in pan on a wire rack.

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  • In a food processor or blender combine tomatoes, peppers, garlic, and any juices in pan. Add ONIONS, SEASONING, ACID, and FRESH HERB. Cover and process or blend until nearly smooth. Season to taste with salt.

  • Transfer salsa to an airtight container; cover. Freeze up to 3 months or store in the refrigerator up to 1 week.

PEPPERS (pick one):

2 jalapeño peppers, halved lengthwise and seeded2 poblano peppers, cut into quarters and seeded2 Anaheim peppers, cut into quarters and seeded2 or 3 banana peppers, halved and seeded

ONIONS (pick one):

3 green onions, chopped1 small red onion, chopped2 shallots, chopped1 small yellow onion, chopped

SEASONING (pick one):

2 medium canned chipotle peppers in adobo sauce, plus 1 to 3 tsp. adobo sauce2 tsp. chili powder1/2 tsp. ground cumin + 1/2 tsp. ground coriander1 tsp. smoked paprika

ACID (pick one):

2 to 3 Tbsp. lime juice2 to 3 Tbsp. lemon juice2 Tbsp. red wine vinegar2 Tbsp. white vinegar

FRESH HERB (pick one):

1/4 cup chopped fresh cilantro2 Tbsp. chopped fresh chives1 Tbsp. chopped fresh oregano

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