When a craving for the Tex Mex food of my beloved Arkansas/Texas hometown hit me, I took the awesome fresh produce from the local farmer’s market and made my Tex Mex dreams a reality! This homemade roasted green chili salsa will give an awesome, lightly spicy punch to any dish!
Homemade Roasted Green Chili Salsa
- 3-4 poblano peppers
- 4 jalapenos
- 3 large cherry, 2 Roma tomatoes, or 1 regular tomato
- 6 cloves of garlic
- ¼ red onion
- 1 teaspoon of olive oil
- ½ teaspoon kosher salt
- ½ teaspoon cumin
- 1 tablespoon fresh lime juice (or white vinegar)
- - optional - 1/2 regular tomato or 1-2 small tomatoes and a slice of fresh red onion
- Set your oven to 375°F and place the red onion and garlic cloves (can be attached to the head of garlic or still in their papery shell) in a little baking dish. Drizzle teaspoon of olive oil over the garlic and place them on the upper rack in the oven.
- Set your peppers and tomato(es) directly onto the upper rack of the oven (with the garlic) and place a cookie sheet underneath on the lower rack to catch any falling juices.
- Roast everything for about 30 minutes, making sure to turn the peppers/tomatoes over at the halfway point.
- Place the roasted vegetables into a paper bag or a tupperware container and close it tightly to let them steam inside for about 10 minutes (the steam will make it easier to remove/peel the skins).
- Remove the garlic from the paper skins. Peel as much of the outer skin off the tomato(es) and peppers as you can without sacrificing the soft flesh underneath and take the stems and cores (along with the seeds) out of each one.
- Into the food processor, add the garlic, onions, peppers, tomatoes, lime juice (or vinegar), salt, and cumin and blend until smooth. Taste for seasoning and adjust to your own likes. If you feel it needs a bit of freshness, as I did, add part of a fresh tomato and a slice of fresh onion and blend some more (I did take the seeds out of the tomato first as a personal preference thing).
- Refrigerate, since this will only get better with time, and serve with chips, on tacos, as enchilada sauce, etc. Yum!
|K e r i ‘ s T i p s|
I usually grocery shop on Sundays and my typical circuit for shopping here in Okinawa goes like this: on-base stores (for stuff that is hard to find or way more expensive in the community – like big cuts of meat like roasts or cheeses – or my cats’ food which they’re really picky about) -> off base to hit the nearby farmer’s market for fresh produce -> San A, a Japanese supermarket chain (for fresher regular cuts of meat than what they have on base, ingredients for Japanese foods, fresh eggs and great milk, etc.) -> home. It sounds like a lot (and it feels like a lot) but everything is within a decent distance of each other and my little mini car here gets great gas mileage.
My favorite part of the circuit is always the farmer’s market; I just love the people, the atmosphere of toting around my basket and examining veggies alongside little grannies and young women with babies on their hips, and the wonderful fresh (and sometimes exciting and exotic) fruits and vegetables. On my last trip to the farmer’s market I got a beautiful bunch of poblano peppers and a bag of jalapenos (jalapenos are often so hard to find here you’ll see the Americans on the local Facebook groups discussing them like black-market items), along with some awesomely large cherry tomatoes (the size of golf balls) and fresh onion. When I got home I made beef stew and the lovely produce sat waiting for me to find some creative use for it. Yesterday, upon spying the poblanos sitting innocently next to my water pitcher, I got a sudden craving for green chili sauce like what I used to get at a Tex Mex place in my old hometown. It’s not your usual salsa verde with tomatillos (very hard to find here; thankfully I don’t really like them) and chilis but more of a straight chili-based salsa with a bit of cream in it. In deference to my diet I decided to skip the cream and just go for a nice spicy salsa. So far since I’ve made it, I’ve had Tex Mex food two days in a row and I still want to keep eating until I run out of salsa. I think next time I’m going to need a much bigger batch…
Lastly, I leave you with the chilaquiles I made today with the salsa and some leftover tortillas (made yesterday in my excitement over the salsa) and chicken taco meat. So much for the diet *sigh*…