Oven Roasted Salsa

I tend to prefer fresh salsas made with finely chopped raw ingredients. Last night, for a change, I made a blended salsa using roasted ingredients. Poblano, jalapeño and Serrano chiles, tomatillos, onion, garlic and tomatoes were coated with olive oil, sprinkled with kosher salt and roasted in a 425ºF oven with fan. It didn’t take … More Oven Roasted Salsa

Salsa/Guac

A Mexican restaurant we used to frequent would bring three different salsas in carafes to the table along with the complimentary chips. All three were excellent salsas, but our favorite was the salsa verde which obviously had avocado as an ingredient. Despite being tempered with avocado it was the most picante of the three. Since … More Salsa/Guac

Green Tomato Salsa

With subfreezing temperatures predicted for later this weekend I went ahead and picked all the peppers, big and small. I didn’t have much of a garden this year other than a handful of pepper plants and an odd assortment of other individual plants scattered here and there on the property. I allowed much of the … More Green Tomato Salsa