Roasted Salsa under the Broiler, Just How I Like It.
There are a million ways to make salsa, but this one is beginner level process with advanced level payoff. In other words, it’s REAL good. A little different each time, because that’s what happens when no two peppers are the same. It’s smoky, messy, full of character.
Use it simply with your favorite chips or make any myriad of delicious Mexican dishes like Chilaquilles. You are just going to want to have it around.
We’re not simmering. We’re not slow-roasting. We’re going full blast, top-rack, broiler-on-high. Why? Because blistered = better. The blackened skins? That’s the flavor you can’t fake.
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