Roasted Serrano and Poblano Salsa
Summer to me starts when I make ice cream and salsa, not together of course! So I am sharing a salsa recipe.
This is by far my favorite salsa experiment. I don't love hot and spicy, but I do like flavorful and it seemed like last year's crop of jalapenos from my dad just kept getting hotter and hotter, so I was giving away jars and jars of salsa and not enjoying much of it.
I don't think I have ever cooked with Serrano peppers and this recipe definitely changed my mind about them. My uncle lives in the country about an hour away from our new house and came by the other day and left me some goods from his garden...a bag full of tomatoes, some well over ripe, a bag full of peppers and a huge eggplant. So I worked in my new kitchen and came up with this.
It is so good! A gentle heat on the back of your tongue...just enough for me to enjoy it and not be running for a glass of water!
3 poblano peppers
5 serrano peppers
2-3 whole garlic cloves (I didn't have any, but you could definitely use it)
10-12 small medium tomatoes
1 can of diced tomatoes (2 cans of water)
In a large dutch oven, add a couple tablespoons of EVOO. Add all the fresh peppers, tomatoes, and onions. (Wait on the garlic or it will burn.) Let cook and brown, then add canned tomatoes with juice and two cans of water. Now add garlic and seasonings and let come to a boil and simmer til everything is cooked. Add more salt to taste. Put hot mixture in a food processor and pulse til you get the consistency you like. This made four medium sized jars.
I'm linking up (finally!!!)
with the following blog parties!