Charred tomato and chile salsa from Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry (page 223) by Liana Krissoff and Rinne Allen

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Notes about this recipe

  • anniecc on September 01, 2022

    This makes a lovely fresh tasting salsa which tastes intensely of tomato, particularly welcome in the middle of winter. I've made it several times and usually use a mix of jalapenos and smaller hotter chillies (cayenne or serrano) which to me is perfect heatwise. I think there may be a mistake in the recipe, as the weight and the quantity given for the onions doesn't correspond. Perhaps the author meant 6 ounces rather than 1 pound 6 ounces. The need to broil the veges in batches makes the recipe a bit time-consuming, but it isn't complicated.

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