Free Recipe Roasted, Toasted and Smoked Salsa
Recipe Type: D Recipes
Recipe Preparation: roast
Cooking Ingredients for Roasted, Toasted and Smoked Salsa Recipe
4 -(up to)
6 Peppers; charred, peeled,
-deseeded; and chopped
1 lg White onion; diced fine
-and blanched quickly to
-retain crispness and flavor
6 -(up to)
8 Plum / Roma tomatoes; ripe!,
-charred; peeled, deseeded
-and diced
3 -(up to)
4 Sprigs fresh cilantro;
-chopped fine
2 Smoked Habanero; or more,
-refreshed in a little warm
-water
2 tb Toasted sesame seeds
Sea salt; to taste
Roasted, Toasted and Smoked Salsa Preparation
Date: Wed, 10 Apr 1996 17:35:43 -0400 From: Nathan Freedenberg <nfberg@chilepepper.com> Here”s a recipe for the smoked habs. I did cheat and just played cut and paste from some promo literature I have. Sitting at my desk examining the first smoked habanero we had ever received I was suddenly inspired to try this roasted, toasted and smoked concept. It”s taken quite a few batches to perfect. And now it”s one of my favorites. My friends like this one quite a bit so I know the heat level is not all that high. You can always add a few more smoked habanero to increase the heat. I like to deseed my tomatoes. Some people will find that tedious but I don”t mind and I think it makes for a better looking Salsa with a lot less moisture. Mix everything thoroughly and taste. The flavors have not yet blended but you can get idea of the salt you will need. Cover and refrigerate for a few hours. The heat level starts to wane after 24 hours. I”m not sure why. This effect makes this a prepare and serve today salsa. Serve with your favorite chips. Makes enough for one regular sized bag of chips. CHILE-HEADS DIGEST V2 #290 From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 8
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