Saturday, October 16, 2010

Roasted Red Pepper Salsa

I tried to find a recipe, and did not like any that I found (it seemed as if the current recipes out there were adapting salsa from hummus - salsa and hummus are not the same thing - not even close), so I made my own. The two kinds of vinegar served to bring out the flavors of the produce, but without dominating. This salsa is so incredibly simple, and easy to make, I was surprised by the flavors layered with complexity. Smokey and sweet, but with a kick, this recipe was such a hit with last night's dinner guests, I had to share immediately....

2 Red Bell Peppers
1 Banana Pepper
1 Serrano Chile, Minced
2 Vine-Ripened Tomatoes
1 Medium Yellow Onion, Chopped
3 Cloves Garlic, Chopped
1 Tbsp. Balsamic Vinegar
1 Tbsp. White Vinegar
3/4 Cup Chopped Cilantro
Salt and Pepper

Place red pepper and banana pepper on aluminum-foil covered pan in 450 degree oven. Roast peppers for 10-12 minutes or until skins blister. When peppers blister, remove from oven and place in ziploc bag for 2-3 minutes. Meanwhile, bring two cups of water to a boil. Turn off heat and add tomatoes to soak for 5 minutes. After 5 minutes, transfer tomatoes to cold water to soak for an additional 2 minutes. Skins of tomatoes and peppers should be easy to remove after these processes.

Roughly chop tomatoes and peppers, and add to remaining ingredients. Either place the ingredients in a blender, or in a bowl and use an immersion blender to puree. Makes about a quart of salsa.

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