It is salsa time
and this one’s easy to make
spicy or mild
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You can make this salsa with any fresh chili pepper you have.
From sweet bells all the way to spicy habaneros, I usually use a mix of whatever is ripe in the garden. .
100 g fresh chili peppers
2 cloves of garlic
25-40 g olive oil
Juice of ½ a lime
pinch of salt .
On a cast iron pan (or comal) toast your fresh peppers and garlic until they have a charred outside and started to get soft. If you would like remove all or part of the seeds. I usually remove most of the seeds to have a smoother texture, but it isn’t necessary. Place your toasted chilis, garlic, lime, and salt into a blender.
Add the amount of oil depending on your preference. I like a chunky salsa and add a bit less oil, but other like it smooth and creamy so they add more. Blend until you have your desired texture. .
Une of salads, tacos, rice, sandwiches, pasta, etc.