+

Nuclear 'Fire Roasted' Salsa

Sign up to save this recipe to your profile Sign Up Now ›
Makes about 6 to 8 cups of salsa
Total:
3 Ratings 

Ingredients (15)

  • 4 -5 Tomatoes (small to medium, firm, with flat tops)
  • 4 Jalapeno chilies
  • 14 Serrano chilies
  • 3 Thai or fresh chilies de Arbol
  • 2 Habanero chilies
  • Quartered piece of a whole yellow onion
  • 2 large or 3 small peeled garlic cloves
  • 1/2 Of a 'bunch' of cilantro
  • 1/2 Tsp. dried and crushed chilies de Arbol
  • 1/2 Tsp. salt
  • 1/2 Tsp. garlic salt
  • 1/4 Tsp. garlic powder
  • 1/4 Tsp. sugar
  • Juice of 1 lime (or 1/2 lime if you have a squeezer tool
  • Olive oil
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Nuclear 'Fire Roasted' Salsa

The name says it all. My Nuclear ‘Fire Roasted’ Salsa isn’t for the faint of heart. Blackened tomatoes, chilies, and carmelized garlic cloves fire up the flavor. The chilies fire up the heat. It lives up to its name even with the bravest of tongues and mouths or heat seasoned aficionados.

Instructions

  1. 1Rinse and dry off all vegatables. Add some olive oil to a large ‘flat’, or sided cast iron skillet and heat with a medium-high to high burner flame untill it just begins to ‘smoke’ slightly. Place tomatoes, jalapenos, 7 of the serranos (reserving the rest for slicing/chopping to be added to ‘blended’ ingredients), the habaneros, and the garlic cloves on the heated skillet. Occasionally turn and or rotate, with a pair of tongs, until as much of the skin of the tomatoes and chilies is blackened as is possible (don’t worry about blackening them entirely as it is impossible due to their shapes, again just as much as possible). Do not blacken the garlic cloves as they will turn out bitter. Just try and ‘carmalize’ them. When blackened, remove from skillet, place on a plate and let cool momentarily. Add all ingredients (except sliced/chopped serranos and lime juice) to a food processor or blender and use pulse feature to get the desired consistency you prefer. Place in a lidded container, mix in sliced/chopped serranos and lime juice, give it a good stir, cover with lid and refrigerate till cooled (refrigerate after each use).
Load Comments

Recommended from Chowhound

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)
Guides

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)

by Anna Hecht | It’s easy to beeline right for the peanut butter cups and frozen food at Trader Joe’s (not to mention...

Friday Fish Fry Recipes From Around the World for Lent
Recipe Round-Ups

Friday Fish Fry Recipes From Around the World for Lent

by Daphne Chen | Calling all seafood lovers! Whether or not you observe Lent, you'll want to try these delicious fried...

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking
Table Talk Podcast

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...