Fresh and traditional Mexican salsa with grilled peppers, tomatoes and spices.
Prep Time 8minutes
Cook Time 8minutes
Total Time 16minutes
1chipotle pepper, chard
1wholepoblano pepper, chard
1wholeserrano chili, chard
1wholeyellow onion, chopped
1bunchcilantro, roughly chopped
1tablespooncoriander seeds, ground
1teaspooncumin seeds, ground
4wholeRoma tomatoes, roughly chopped
On open flame atop your stove, on high heat lightly oil your poblano pepper, Jalapeño, and Serrano chile. about 4 minutes.
Char them separately and be sure your peppers are chard all around, place them in a brown paper bag and set aside to cool. (about 15 minutes).
Once cooled, remove skin and seeds from all except jalapeno and set aside. Do not wash peppers.
In a medium size pot add 1/2 cup grapeseed oil
After 2 minutes on medium heat add your diced poblano peppers, diced onions, whole chipotle pepper, and Serrano chili.
Stir constantly to lightly caramelize. About 4 minutes on medium heat.
Add your garlic and stir for 1 minute then add your ground toasted cumin seeds and ground toasted coriander seeds and stir another minute.
Transfer everything to your blender.
Cut an X on the bottom of 4 Roma tomatoes and then blanch them In a small pot of salted boiling water
Remove with slotted spoon and submerge them to an ice bath.
After 5 minutes peel off skin from Roma tomatoes.
Add your Roma tomatoes, kosher salt, chopped cilantro and lime juice to blend for 3 minutes.
Transfer to bowl and refrigerate for 10 minutes before serving.
Charring-Charring your peppers is a very important step, it adds depth and gives your salsa a smoky flavor, take your time charring your peppers. Be sure to not add too much oil to your peppers before charing. This may cause your peppers to taste like butane.Blanching-Bring 4 cups water and 2 tablespoons Kosher salt to rolling boil, turn off heat and score Roma tomatoes with an X. Blanch for 4 minutes, remove with slotted spoon and add to Ice bath. Shock for 5 minutes, remove skin and pat dry.