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.
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.
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.
Texas Peppers Salsa Recipe
Suggested Equipment
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
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
Leave a Reply