If you have ever been to Texas, you may have seen this spicy, smokey salsa. My fiance, having moved from Texas misses her Tex-Mex and treats me to the dishes of her childhood often. Its pretty simple and, onions being the exception, we grew everything ourselves in pots and such. However the ingredients should be readily available at most major markets and you can play with the ingredients to make it your own. That is kind of the fun of making salsa. Create your salsa to your own tastes. Make it as hot or mild as you like. Use more or less peppers and onions. Your choice! I wish my camera was actually able to capture how beautiful and delicious this salsa is, but the photos I got will have to do.
Step 1: Gather Your Flavors
- 3 Poblano Peppers
- 1-5 Jalapeno Peppers(according to heat intensity preference)
- 5 Anaheim chilis
- 4-6 Tomatoes
- 1 medium/large Onion
- we also used some cherry tomatoes, not needed but we had some we wanted to use
- Olive Oil
You can adjust the ingredients according to how many people you want to feed or how little or much you care to eat. The heat can vary according to your tastes, but it is called Salsa Fuego...
You will Also need a food processor or blender to make it the consistency it needs to be. You could simply hand dice and chop everything but you would likely come out with a picante as opposed to a salsa. If that is what you are into it would probably be pretty awesome, but that is another Instructable.
You will also need a skillet that does not have a non-stick coating, the peppers won't brown enough otherwise.
Step 2: Bring Out All the Flavor You Can
The best part of Salsa Fuego is that great smokey, blackened flavor. You can use a grill to get that, but I used an indoor method.
First you want to blacken the skins of the peppers. Use a skillet set over high heat with a drizzle of olive oil. Once it is screaming hot place the peppers in the pans in one layer. Turning occasionally until the skins are charred and blackened. Once done remove from heat and set aside.
Next set your oven to broil, high heat. Place your tomatoes on a cookie sheet along with your onion cut into quarters. Drizzle with olive oil and place under the broiler for about twenty to thirty minutes. Do not move them or check on them. Dont worry, they should look a little burned when you remove them. Its very important to the flavor.
Step 3: Slicing and Dicing!
Next, cut the stems off the peppers and remove the seeds if desired. The seeds make it hotter(in the hot peppers, I don't think the poblanos really make a heat difference but maybe...) so you can leave them in if you want a really extreme gastronomic experience. For the next part you are going to want to help out your food processor and cut the peppers into pieces but throwing them in in one large piece would likely be fine too. Its all about your preference and the equipment you are working with. Do it however you think is best for your scenario.
Step 4: Bring It All Together and Enjoy
Add the onions and peppers to a food processor or blender and pulse several times until it about the size of dimes. Then add all the tomatoes including their skins and pulse until mostly smooth. We cut the tomatoes in half and removed the stem nub, but you don't have to if you would rather just throw it in and you have a really nice processor. Add desired amount of salt and save in a airtight container.
Use as a dip with tortilla chips, on tacos, or huevos rancheros. That's it! It is that easy. And man is it worth it. Enjoy!