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Salsa

Half roasted, half pico de gallo salsa.


Don’t know why I did this originally but it comes out pretty good. I basically make a standard pico de gallo and mix it with roasted ingredients that include poblano. [ingrediants](https://imgur.com/7J9j9Dx) [proccesed](https://imgur.com/jjT4R4x) [mixed](https://imgur.com/rQ5DjBc)
I should not have deseeded the raw peppers on the pico side, it came out mild. Not deseeding as I have done before makes it more on the Medium side. This time I tasted the raw jalapeno and it was hot boy so I got worried.

by fourunner

3 Comments

  1. fourunner

    For my recipe as required:
    Pablano roasted medium Salsa

    —roasted—

    2 Pablano

    5 Jalpenos deseeded

    1 white onion

    4 smaller tomatoes

    Toss on the grill or in the oven on the top rack

    —
    Juice of 3 Limes

    1 tbsp Kosher Salt

    Blend previous ingredients together, set aside and cool in the fridge

    —

    —Pico—

    5 smaller tomatoes

    1/2 White Onion

    3 Jalapenos

    Garlic

    Cilantro

    —
    Mix all together, salt to taste

    —
    The Pablano of course need to be desseded and skinned by placing them in a closed container after removing from heat.

    Edit: also, damn I love my new food processor. That Breville might be a hefty price, but it’s a game changer.

  2. Deppfan16

    i make home canned salsa with my garden produce, then i mix it with some pico mix from the deli. best of both worlds mid winter

  3. Hewman_Robot

    The beer you drank while doing it is always in the picture.

    I totally dig that.

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