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Texas Charred Peppers Salsa Recipe

Published: Sep 13, 2019 · Modified: Dec 15, 2020 by Steven Pennington · This post may contain affiliate links

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Texas charred peppers salsa recipe

Texas Charred Peppers Salsa Recipe

Do you love making salsa? Who doesn't love a good Texas homemade salsa? Here in Texas, we live on salsa. Cooking with the peak of the season ingredients it the key, which offers up a flavor punch to any great salsa recipe. Shopping for organic beautiful ingredients really takes things over the top.

Texas Charred Peppers Salsa Recipe

Slice the onion and peppers in half and remove the seeds. Before you start you need to place a cast-iron skillet on the stovetop and heat to medium-high heat.Slice peppers and onion for texas hatch chile salsa

We are going to char the peppers and onion. This creates big flavor and very traditional in many cultures.

Even if your brain is trying to tell things are too burnt, no, charred. Burnt is overdoing it. We are looking for dark char which equals flavor. This technique is often found when making the soup PHO.

Peppers and onion in cast iron skillet charring for texas hatch chile salsa

Correctly charred onion. The key is to begin on medium heat. The onions and peppers will begin to cook. You'll hear them cooking, sizzling against the cast-iron skillet. At this point you can turn the heat up and finish charring. Make sure to not walk away during this process or risk over doing the charred portion of the recipe.

Charred onion for texas hatch chile salsa

📖 Recipe Card

Texas peppers salsa recipe

Texas Peppers Salsa Recipe

Steven Pennington
Simple recipe & technique to create a full-flavored salsa which surely will become your go-to salsa recipe. So incredibly good and easy.
5 from 2 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 4 minutes mins
Cook Time 0 minutes mins
Roasting Peppers 8 minutes mins
Total Time 12 minutes mins
Course Appetizer
Cuisine Tex-Mex
Servings 12

Suggested Equipment

Cast Iron Skillet
Blender

Ingredients
  

  • 1 28oz Cento Brand Canned Tomatoes Crushed Tomatoes
  • 1 10oz RoTel Brand Canned Diced Tomatoes with Green Chiles
  • 1 teaspoon Chipotles in Adobo Sauce
  • 1 Fresh Hatch Chili
  • 2 Dried Guajillo Peppers
  • 1 Jalapeno Pepper
  • 1 Serrano Pepper
  • 1 Sweet Onion / Vidalia /
  • 1 teaspoon Salt

Instructions
 

  • Remove the peel from the onion and cut off the ends, then cut in half lengthwise
  • Slice the serrano and jalapeno in half / I keep the seeds & rib in place. If you do not want it too spicy then please remove the rib and seed
  • The Guajillo peppers, remove the stem and seeds
  • Heat cast-iron skillet to medium-high heat. Once hot, add the onion face down, peppers face down along with the dried Guajillo peppers
  • Pan roast until charred. You want to see charr on both sides of the onion. The onion needs to be charred to reach full flavor. Keep an eye on the dried Guajillo so they do not burn. Once you begin to smell the Guajillo aroma in the air the Guajillo only needs a short amount of time until correctly toasted. The serrano and jalapeno should take on some charr before removing from the heat too.
  • Add all charred ingredients to a blender and add the canned tomatoes and Rotel along with a pinch of salt. Blend until the consistency you enjoy. You can always chop up some fresh tomatoes and onion for more texture.
  • That's it. The flavor will develop overnight

Video

Keyword Making Texas Salsa, Texas Pepper Salsa Recipe
Try This Recipe, You'll Love It. Pin it!Mention @ButterNThyme or tag #butternthyme!

To make the artisan Texas Hatch Chile Salsa follow the steps in the post below to create the very best homemade peak of the season tomato sauce. The experience alone tasting something so pure is so worth the extra time. Something like a Sunday afternoon home relaxing. Just cooking, but the finished tomato sauce is really something to get excited about.

Video Link at the top of the post or click here

Peak of the season tomato sauce techniques

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