PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Blackened Salsa
  Back To Index
    Blackened Salsa

    Heat a heavy (preferably cast iron) skillet roast some tomatoes, an onion, some garlic cloves and your chiles until they are black all over, or nearly so. Let the veggies cool and plop them into a food processor along with some salt and some coarsley-chopped cilantro. Pulse until the mixture is the consistency you like. I like to process the chiles first to be sure they're well chopped before adding the other veggies -- the other things go faster than the chiles do.

    If you like a somewhat tart salsa, cook some tomatillos (after removing the husk) and some chiles in boiling water for about five minutes until the tomatillos are soft. When cool, process these along with some onion and garlic (roasted or not, your choice), and some salt and cilantro. Again, if you do the chiles first they'll be nicely chopped.

    Both will last a few days in the fridge. I guess, anyway. Around here they don't get the chance.

    From: David Wright
    Posted By: David Wright, dtwright@texas.net
    Post Date: Tue, 4 Aug 1998

    *BACK TO SALSA*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com