I modified Martha Stewart’s cucumber-radish slaw by starting with her recipe as a base. This is delicious with pork or as a taco topping. It can be used in the same way as other cole slaw. If you enjoy a vinegar in-your-face sour taste, it is quite tangy. To create a lower-fat version, I intended to prepare a slaw without mayo.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- olive oil cooking spray
- 7 roma tomatoes, halved and cored, or more to taste
- 2 Anaheim chile peppers, halved lengthwise and seeded
- 2 jalapeno peppers
- 1 poblano chile pepper, halved lengthwise and seeded
- 2 onions, quartered
- 2 garlic cloves, peeled
- 1 lime, juiced
- 2 tablespoons chopped fresh cilantro, or more to taste
- 2 tablespoons cider vinegar, or more to taste
- ¾ teaspoon dried oregano, or more to taste
- ¾ teaspoon ground cumin, or more to taste
- ¾ teaspoon kosher salt, or more to taste
- ¾ teaspoon ground black pepper, or more to taste
- ½ teaspoon celery salt, or more to taste
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.
- Leave seeds in the jalapeno peppers for a hotter salsa.
Reviews
My wife said it was so good I could sell it. I smoked the jalapeños, garlic and an onion quarter. I also threw in some wrinkley cherry tomatoes that I found in the fridge. We are going to try and can it today.
I made this as directed. My salsa did not turn out red as in the pic. It was however DELISH! Its just more green in color but LOVE it
Very tasty! It only took about 15-20 minutes to roast the vegetables, so keep an eye on them while they are roasting. You can add extras like Anaheim Chiles. This salsa is very versatile. The roasted flavor really brought nags it up a notch.
Skipped the jalapenos peppers because I don’t like it overly spicy. Added in an extra tablespoon of cider vinegar to enhance a little more sour. The recipe has really rich flavours and a good spicy kick. Very happy I made it.
This is so good. Wanted to eat it with a spoon like a spicy gazpacho. We like out food very flavorful so I just upped the spices. Used Mexican oregano and added additional cumin. Used more of the cilantro- added the entire stem and leaves to the blender since the stem is full of flavor. Also added some smoked paprika and ground chipotle to the mix to up the smoky factor. Pulsed it a few times and it was perfect. Next time will make at least a double batch – so easy and delicious. BTW.- I have spent a lot of time in central and southern Mexico and this is very similar to one of the salsa that myfriends have served me in their houses. Use on eggs or frijoles or add to quesadillas. Very authentic.
The very best salsa I have ever had. Made a double batch a few weeks ago. All gone……friends all took a jar. THAT GOOD! Making a double batch again today. Great on eggs and fish. Used it to marinade a pork butt for carnitas. Fantastic grilled then roasted.
Hee Haw! I left the seeds in the peppers! This is good salsa! The tomatoes and peppers were done in 20 – 25 minutes. I used parchment on the pan, as aluminum and the acid from the tomatoes can leave a funky flavor. While the tomatoes and peppers were roasting I loaded the blender with the other ingredients, so the whole thing only took about 30 minutes. I would suggest letting it cool and the flavors mingle before serving.