This salsa, adapted to be less hot for my kiddos, is from Rick Bayless's book Salsas That Cook. MEXICAN SALSA2 cans diced tomatoes with juice Fresh cilantro (about 1 cup) leaves (remove tough stems) 2 poblano peppers 1 large yellow onion, peeled and sliced 1/2" thickness 1 chipotle pepper with membranes and seeds removed 1 Tbsp. adobo from can of chipotles 1 Tbsp. cider vinegar (more to taste) Salt to taste Broil poblanos until blackened; put in brown bag to let steam until you can remove skins, seeds, and membranes. Broil onion slices until slightly charred. Put poblano flesh, tomatoes, cilantro, onion, chipotle, adobo sauce, and cider vinegar in food processor and blend to desired consistency. Add salt and adjust acidity with vinegar to taste. If you like the salsa more on the spicy side, add another chipotle or two. This is so good. There's a restaurant called Chevy's Fresh Mex that we used to eat at in Las Vegas, and it tastes almost exactly like their salsa. Yum!
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