Spicy Roasted Green Chili Salsa

img_20180201_104503364-e1517513722787.jpg

Wow, can you believe that it’s already February 1st?! The big game is only 3 days away. What will you be serving or bringing to your Super Bowl party?

IMG_20180201_104511903

Spicy Green Salsa with Chips

Wings? Chili? No party is complete without the chips and salsa, right? I made this yummy Spicy Roasted Green Chili Salsa by roasting up some jalapeno peppers, fresh garlic and onions. Then added a small can of roasted green chili’s, fresh lime juice, cilantro and a bit of salt.

IMG_20180201_104529620

It came out so yummy! But warning, it does have a kick to it! If you don’t care for the heat then just remove the seeds and pith from the jalapenos before roasting them.

 

I roasted mine whole along with the garlic and onion. Tossed with a bit of olive oil and sprinkled with salt and pepper before roasting.

IMG_20180129_195532944

Once the peppers, onions and garlic are roasted, remove skin and stems from the peppers and place everything in the bowl of a food processor. Add the green chili’s, lime juice, water, cilantro and salt. Pulse several times until desired consistency.

Spicy Green Salsa:

  • 3 jalapeno’s
  • 6 cloves garlic, peeled
  • 1/2 large onion, peeled and julienne
  • olive oil
  • 1 small can roasted, diced green chilis (4 ounces)
  • 1 good sized handful cilantro, rinsed (about 1/2 bunch)
  • juice 1/2 fresh lime
  • 1/2 cup water
  • 1 teaspoon kosher salt

Pre-heat oven to 425 degrees F. Line a small sheet pan with foil. Toss jalapenos, garlic and onion with a bit of olive oil, salt and pepper. Roast in the oven about 20 minutes until nicely browned. (do not burn, this will make your salsa bitter)

Let the mixture cool i bit, then remove skin and stems from the jalapenos. Place jalapenos, onions and garlic in the food processor. Add remaining ingredients. Pulse several times until combined and desired consistency.

Serve with warm tortilla chips.

Enjoy!

Pair with chilled beer or Margaritas

Check out this yummy Margarita recipe from The Chef Mimi Blog. Just click on the link below:

A Real Margarita

 

 

Advertisements

Mexican Adobo Sauce

img_20171012_175849215.jpg

Mexican Adobo is a sauce made primarily of chili’s, garlic, spices and vinegar but can have many variations. It is used as a base or marinade in traditional Mexican cooking.

I like to make a batch of this up and use in soups, marinades and sauces. It will keep in the fridge for about a 5 days but you can also package it up in portions and freeze it for about 3 months.

I have created several recipes (coming in my next few posts) that will include this sauce. A new twist on a classic Mexican soup, vegetarian burritos, yummy enchiladas and more!

So, make of a batch of sauce and come join me on this culinary journey. It’s gonna be yummy!

Mexican Adobo Sauce:

  • 1-2 ounce package of ancho chili’s
  • 3 guajillo chili’s
  • 8-10 cloves of roasted garlic (you can find packages in the produce section or roast your own) I roasted my own
  • 1/2 teaspoon mexican oregano
  • 1/2 ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons kosher salt

In a warm pan, over medium heat, lightly toast chilis on each side until they become aromatic and pliable. about 2-3 minutes. do not brown or they will become bitter. Remove stems and shake out seeds.

In another pan bring 2 cups water to a boil. Add warm chili’s to water, bring back to a boil then turn to low and let chili’s soak for 20 minutes.

IMG_20171012_170356594

In the bowl of a food processor or blender add chili’s with liquid and roasted garlic. Blend until smooth. Scrape down side of bowl. Add remaining ingredients and blend to combine.

IMG_20171012_173127980

IMG_20171012_174700232

Strain sauce through a fine sieve. cool thoroughly and store in a glass jar in the fridge up to 5 days or 3 months in the freezer. Use sauce in the yummy recipes to follow or use it to create your own masterpiece.

IMG_20171012_175849215

Enjoy!