The roasted pepper flavor of this salsa is wonderful over breakfast potatoes and eggs, spread with mayo on sandwiches, mixed into tuna or egg salad, atop meat or vegetarian entrees, stirred into soups, or anything you want to kick up a notch with some heat!
6-8 jalapeno peppers, stems popped off
4-5 cloves of garlic, quartered
Salt
Water
In a dry cast iron skillet, pan roast whole peppers on medium-low heat, turning occasionally, until they are softened and mostly blistering or blackened, about 25 min.
Combine peppers, garlic, 3-4 large pinches of salt and a few long splashes of water in blender or Vitamix. Blend thoroughly until everything is smooth, adding a more water if needed.*
Store salsa in fridge for up to 10 days, or pour into ice cube trays and then pop them into a plastic bag when they are frozen. Use liberally over everything you eat!
*Note: Do not touch your eyes while preparing or let children handle salsa, it is VERY spicy. After blending the peppers, take the blender outside or to your stove’s fan, and open the lid in a well ventilated area.
We thank the farm’s own Kia Armstrong for this recipe.