Prep 30 mins
Cook 0 mins
This is a fabulous salsa that I have fine-tuned over the years. Careful, though, this recipe makes a lot! The measurements are all estimates ... you can use more or less depending on your tastes. For a really great smoky flavor, I like to grill the pablano and anaheim peppers over charcoal. Also, I like to mix and match different types of peppers to add more color/flavor.
- 10 -12 large tomatoes
- 4 jalapeno peppers
- 3 anaheim chilies
- 3 poblano peppers
- 2 bunches fresh cilantro, chopped fine
- 2 -4 bunches green onions, sliced fine
- 3 to 5 limes, juice of
- ground cumin
- kosher salt
- Cut off tops of tomatoes, then run through food processor. You want them to be fairly mashed but still a little chunky. Pour into a large bowl.
- (If desired, grill larger peppers over charcoal until just black all the way around, then rinse in cold water and peel off outer layer of skin. This is my personal preference, as it really adds to the flavor of the salsa.).
- Cut tops off all peppers (and remove seeds for a milder salsa) and either finely chop or run through food processor. (If your hands aren't used to peppers, wear gloves! Trust me!) Add peppers to tomato mixture.
- Add cilantro and green onions and stir.
- Season to taste with lime juice, cumin, chili powder, and kosher salt. (I usually use at least 4 limes, 2 Tbs cumin, and 1 tsp kosher salt.).
- Stir well and refrigerate at least 1 hour.
- Note: I usually go a little light on the lime and spices to start with. Then, after refrigerating, the flavors really start to blend, so do a taste test to see if you need to add any more.