RCI-SC.005.0041.001
Do You Dare Salsa
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- habaneros seeded5 whole
- tomatillos husked and rinsed10 whole
- Vidalia onions skinned2 whole
- sweet red peppers seeded6 whole
- 2 whole
- 3 whole
- 1 tablespoon
- 2 ounces
Method
1
Preheat broiler to high heat. Arrange habaneros, tomatillos, Vidalia onions, sweet red peppers, smoked habaneros, and chipotle peppers on a broiler pan in a single layer.
2
Place pan under broiler and cook until peppers and tomatillos are charred and softened, turning occasionally for even cooking.
12 minutes
3
Transfer charred vegetables to a bowl and cover tightly with plastic wrap to steam for 2-3 minutes, which helps loosen the skins.
4
Once cooled slightly, peel away the charred skins from the peppers and tomatillos; discard skins but keep all flesh and juices.
5
Roughly chop the peeled peppers, tomatillos, and onions into bite-sized pieces, transferring them to a mixing bowl.
6
Add cumin and balsamic vinegar to the chopped vegetables and stir gently to combine.
7
Taste and adjust seasonings as needed. Allow salsa to rest at room temperature for 10 minutes before serving to allow flavors to meld.