Monday, July 8, 2013

3-Part Salsa Series Part Duex - Spicy Pasilla 3-Pepper Salsa!

Oh WOW this one is AMAZING!

For those of you who know me, you know my FAVORITE thing is salsa - FRESH, clean, no salt, no sugar salsa made from organic, fresh and flavorful veggies!

Salsa is a GREAT way to start to enjoy the flavor of thigns you may not 'think' you like.  Arent crazy about vegetables?  Try grilling or roasting and add salsa overtop to flavor!  Aren't a big egg white fan?  Put some homemade salsa on top and a few TBS avocado and you will be loving them very soon!
Salsa is a healthy, clean and naturally low calorie/fat/carb/sugar sauce to flavor anything!

My favorite (and SIMPLE) way to make salsa is to roast all the veggie together in a roasting pan, pop into a food processor and add fresh herbs, lime juice and spices - how easy is that?  And you have a healthy, clean sauce that can double as a soup for appetizer starters, a sauce to go over veggies, even chicken or steak, salsa for your grilled shrimp tacos - YUM!

It's Salsa time!

The last entry was for a clean, fresh tomatillo and yellow tomato salsa that took on a citrus flavor due to the tomatillos.  This one - LOOK OUT!  It's HOT!  The heat comes from pasilla peppers, serrano chili's and jalepeno!

Roated 3-Pepper Calliente Salsa!


Roasted vegetables:
6-8 Roma tomoatoes, halved
1 red bell pepper, sliced
1 medium white onion, sliced
4 garlic cloves
1 whole jalapeño pepper (put in the pan whole)
1 whole Serrano chili (put into pan whole)

3 dried pasilla peppers (find in dried pepper isle – most likely in Hispanic foods isle)

¼ cup cilantro, removed from stem
2 TBS fresh basil, chopped
1 whole lime
1 tsp chili powder
1 tsp cinnamon
1 tsp unsweetened cocoa powder

Place all vegetables in the ‘roasted vegetable’ section in a cooking spray sprayed foil roasted pan.  Roast at 425 for 25-30 minutes until browned and soft.

While the veggies are roasting, spray a skillet with olive oil cooking spray and over high heat, sear the dried pasillas whole for about 2 min each side to soften.  Take off the heat and cut over cutting board in half.  Remove all seeds EXCEPT in one half of the peppers (this is where the heat comes from!)  Place in food processor.  (Pasilas are dark in color and will give the salsa that dark ‘mole’ look and deeper, smoky flavor)

Once roasted veggies cool, slice the peppers and remove seeds (save to add to the food processor if you want more heat).  place inside a food processor.  Pulse until combined and smooth like restaurant style salsa.  Add cilantro, juice of lime and spices.  Pulse again unti smooth.  Add more hot pepper seeds to add more heat!

Serve with fresh veggies or corn tortillas sliced into triangles with a pizza cutter and broiled until crisp!  Great over almost ANYTHING!  Fish, chicken, asparagus – incredible!

Nutrition Info
Serving Size: ¼ cup salsa

No comments:

Post a Comment