It’s possible that you may have seen my picture of the roasted cubanelle salsa on Instagram. If you are having a party, this is a great recipe to wow your friends and family with. It replaces the boring pico de gallo you can buy at the store and it makes a great dip for your tortilla chips.
It can also be served over chiles rellenos or used as an enchilada sauce. Really, the possibilities are endless. 🙂
If you would like to make this, here is the recipe:
8 cubanelle peppers, topped and seeded
2 medium size tomatoes, very ripe
2 jalapenos, topped, with seeds
3 cloves of garlic
2 tablespoons chopped of dried onions
1/2 a teaspoon whole cumin seed
1/2 a cup white vinegar
Salt
Pepper
Directions:
Put the cubanelle peppers, jalapenos and the 3 cloves of garlic on a cookie sheet. Drizzle with olive oil, Salt and pepper to taste.
Roast in the broiler on high for 5 minutes, take them out, turn them over and roast for another 5 minutes or until they begin to blister and brown.
Remove them from the oven and while the pan is still hot sprinkle with the cumin seeds and chopped dried onions on top and toss together. Let rest for 10 minutes.
During that 10 minutes chop up the tomatoes and place them in a blender. Scrape all of the peppers, cumin, dried onions into the blender on top of the tomatoes, add the vinegar and blend until smooth.
Serve and enjoy!
Bill and Jeney - vegetarian food, gardening, travel, music and photography 