This month I’ll be talking all about chili’s, where they are from, how to use them, and tips on how not to burn yourself while preparing chilis. Sign up now for the class by clicking on the flyer.
Here is the long awaited Roasted Salsa Recipe. Any time I make this people seriously fall in love with me.
Depending on where you get the jalapenos, and how hot you like your salsa, you can adjust the amount to your liking. I’ve found that using the same amount of jalapenos sometimes results in very hot salsa and other times it results in medium or even mild salsa. You can sometimes tell the heat of a chili by smelling it, but it is not a 100% proof method. Experimenting is recommended.
Remember when working with hot chilis, wear protective gloves. The active ingredient in the chilis can burn the skin.
Roast all the vegetables on the grill or in a broiler, until the skins start to blacken. Remove tomatoes when skin starts to split. This usually happens before the peppers and chilis are done.
Cool the vegetables. Fine chop the cilantro, and squeeze the lime juice while vegetables are cooling.
Peel the skin off the peppers and chilis, and remove the seed core. Clean the skin off the garlic and use 4-5 cloves, Save the rest for hummus or dressings.
Place all the roasted vegetables in a blender or food processor. Blend until large chunks are gone. Work in several batches if there is too much to fit in the work bowl.
Pour into mixing bowl and add cilantro, lime juice, and salt and pepper. Place in an airtight container and store in the fridge for approximately 2-3 weeks.
Serve with Chips, Burritos, Quesadillas, Rice & Beans, Roasted veggie wraps, and any thing else that might need a really great roasted salsa!