Recipe by riffraff
I like the taste of the roasted peppers. We like ours super hot so we leave in most of the seeds. All the chopping can be done by hand, that's how I usually do it so it looks more like a homemade salsa. The amount of tomato juice from the canned tomatoes you used will determine how think the final salsa will be.
Top Review by Sooz Cooks
Although I have my own salsa recipes, I wanted to try this because of the roasted peppers. I don't have a cast iron skillet so I roasted my peppers on the grill. When I made the salsa I was a bit afraid of how spicy it might be with 4 peppers and 28 oz of tomatoes as we like our salsa medium minus. So I only put one of each pepper in the food processor and I am glad I did because with 2 peppers this salsa was definitely medium heat. We also like our salsa blended instead of chopped, and since riffraff gave that option in her recipe that's how I made it. I also added an extra 1/2 teaspoon of salt because we like our salsa a little salty. My husband said he LOVED this stuff, and that is not something he EVER says.... and everyone else really liked it too. I was afraid of so much garlic but didn't need to be. I can't believe how much difference roasting the peppers makes to the salsa. This is an EXCELLENT recipe and really easy to make, and even if I make my own salsa next time I will roast the peppers.
- 2 jalapeno peppers
- 2 serrano peppers
- 2 (14 ounce) cans whole tomatoes
- 1 medium-size white onion, roughly chopped
- 5 -10 cloves garlic, roughly chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cumin
- 1⁄4 cup chopped cilantro
Directions See How It's Made
- Blacken peppers in a dry cast iron skillet.
- While roasting the peppers, process half of the tomatoes in a blender or food proceesor to desired chunkiness and pour into bowl.
- After peppers are blackened, remove stems, seeds and skins (leave some seeds for added heat).
- Do not rinse as some of the burnt flavor is desirable.
- Process the peppers along with the remaining tomatoes, onion and garlic in blender or food processor.
- Add to previously processed tomatoes and stir in cumin.
- Keeps in refrigerator for about 2 to 3 weeks.