One of the things I look forward to as we approach the end of summer. And I am jumping ahead of myself here because it is only the end of July right now, lol! But typically in late August or through out September the farmers market is slowly transitioning into fall already. The major tomato and chile pepper harvest are at the tail end of the season. But what you may find are the most beautiful red poblanos, serranos and jalapeños! And what I cannot believe is that I did not find my pictures of when we grilled the red jalapeños! What? It was the most beautiful site all charred on my grill. Darn! The wonderful thing about grilling the red jalapeños was if you grill them on indirect heat, they will take on a smoky flavor like chipotles! So tasty! Adding the vinegar is key to preserving this spicy salsa for a long period of time. I kid you not, I am still working on this one bowl of salsa. It’s still delicious and extra smoky now. #spicyfoodlover #redjalapeños #endofsummer
Salsa de Jalapeño Tatemada (Charred Red Jalapeño Salsa)
Yields 1 1/4 -1 1/2 cups, more or less
10-12 large red jalapeños, stems removed
1/3 cup white vinegar
1/3 cup water
Salt to taste
1/2 teaspoon mexican oregano, crushed
1. Grill red jalapeños on outdoor grill on indirect heat for one hour. Move over to direct heat and grill just to charr the skins. Turn as needed. Or you could add the jalpeños to a comal/pan and heat to medium heat. When they start to pop and become aromatic, turn heat down slightly and drizzle on just enough oil to coat the peppers. Continue cooking until most sides are charred, turn as needed.
2. Remove peppers from heat and let cool. Roughly chop and transfer to mini chopper. Add, the vinegar, water and salt to taste. Pulse to blend until desired consistency. Pour into serving dish, sprinkle with oregano and drizzle a little oil on top. Store in glass container with a tight lid. I always place a layer of plastic wrap directly onto salsa to try and keep the air out. This will help preserve it a little better.
Red and Green Poblanos
Adam J. Holland
I’m a salsa snob, and I wholeheartedly approve this recipe. Looks outstanding!
I am right there with you Adam! I am a salsa snob too! Lol!