Recipes > Appetizers

KONA'S SMOKEY SALSA

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teesquare:
This recipe came from someone's mother in Mexico I believe he said but here it is. Now this is the base recipe but I experimented and added different spices to suit my tastes. I added some cinnamon, smoked paprika, and ancho chilie powder.

10 roma tomatoes.
3/4 small bunch of cilantro
3/4 sweet onion
1 head of roasted garlic
Juice of half lime or more to taste
2 large jalapeños
1 large serrano pepper
Tablespoon white vinegar (this was his mom’s secret and Mexican secret)
4 large green tomatillos husked and washed
1 tsp cumin powder
1 big pinch Mexican dried oregano
1 tsp black pepper
Salt to taste

I charred all veggies on the PBC over just charcoal till they were soft and had a nice char on the outside. People loved the smokey flavor it gives the salsa. For the garlic, I just cut the top off the head, wrapped the head in foil with a little olive oil and roasted in the oven at 425 for 30 minutes. For the cilantro I cut off the stems and just used the leaves portion. It has a nice creeping heat but wont blow your mouth off so I left the pepper membranes in.
I pulsed all the vegetable ingredients one at a time in my blender till smooth and placed in a pot on the stove then added the remaining ingredients. I simmered lightly till I got it to the consistency I like. Enjoy!

***I highly recommend adding the extra spices I did :)

I used 1/2tsp of cinnamon, teaspoon of smoked paprika and a teaspoon of ancho chilie powder.***

( I copied this for Kona - it is his recipe folks...and what a great looking one! )

bspitt:
sounds great!!!!  :thumbup:

rwalters:
Thanks for sharing. I’ll be giving this a try soon :)

Kona:
Just to give this recipe proper credit, it came from Rico Gubernick over on the PBC facebook group.

"Love that my family recipe stemming from Chihuahua Mexico is being loved all over"

Kona:
if you want to edit and add this to the recipe above, I highly recommend adding the extra spices I did :)

I used 1/2tsp of cinnamon, teaspoon of smoked paprika and a teaspoon of ancho chilie powder.

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