Recipe: Five Pepper Salsa
This recipe comes from Brian at Loco Luna – the man knows his salsas almost as well as he knows his hot sauces!
- 1 can drained whole tomatoes
- 1/2 onion
- 2 cloves garlic
- 1 1/2 tbs oregano
- 1 tbs thyme
- 1/2 bunch cilantro
- 1 tablespoon olive oil
- 1 poblano chile, stemmed and seeded
- 1 chipotle chile, seeded and diced
- 1 new mexico chile, stemmed and seeded
- 2 habanero chiles, stemmed and seeded
- juice of 1/2 lime
- kosher salt to taste
To finish: Combine the ingredients in a food processor. Process to desired consistency (from chunky to smooth), transfer to a bowl and get ready to eat! I like it with chips. Remember to consider the saltiness of your chips in salting your salsa. The flavors get better the longer they have to rest and blend together, but it usually doesn’t last long enough for me to find its true potential!
Notes: When making this salsa, I tend to use high quality whole canned tomatoes. Canned tomatoes tend to be much more consistent in flavor and water content, which translates directly into a more consistent salsa.
Fresh herbs also make a huge contribution to the flavor. I grow a large variety of peppers and herbs on and around the patio so I always have fresh ingredients to use. All herbs and peppers (excepting the chipotle) were home grown. Also, I prefer kosher salt, as it is free of the metallic taste you get from iodized kitchen salt. Be aware that kosher salt doesn’t dissolve immediately, so be careful not to over do it!
Conclusion: Salsa is a fun, refreshing food! It is very healthy and can easily be tailored to your personal taste. Feel free to add or remove items from the the guidelines above and adjust quantities to what most suites your palate. Experiment! This salsa has wonderful freshness, flavors and nice heat. Enjoy and be prepared to get hooked!