Alton Brown'S Salsa Recipe

Name: Alton Brown'S Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 firm roma tomatoes, chopped small; 4 garlic cloves, finely minced; 2 jalapenos, seeded and minced (I used one jalapeno and one serrano); 1 jalapeno, roasted, skinned and chopped; 1 red bell pepper, stemmed, seeded, membrane removed, finely diced; 1/2 red onion, diced small; 2 dried ancho chiles, seeded, cut into short strips and snipped into small pieces (read *NOTE); 1 tablespoon extra virgin olive oil; 1 lime, juice of; chili powder, to taste (I didn't use); salt and pepper, to taste; fresh cilantro or fresh parsley, to taste

Servings: persons

6 firm roma tomatoes, chopped small
4 garlic cloves, finely minced
2 jalapenos, seeded and minced (I used one jalapeno and one serrano)
1 jalapeno, roasted, skinned and chopped
1 red bell pepper, stemmed, seeded, membrane removed, finely diced
1/2 red onion, diced small
2 dried ancho chiles, seeded, cut into short strips and snipped into small pieces (read *NOTE)
1 tablespoon extra virgin olive oil
1 lime, juice of
chili powder, to taste (I didn't use)
salt and pepper, to taste
fresh cilantro or fresh parsley, to taste

1
*NOTE: I broke up the dried anchos into pieces and used a clean coffee mill to coarsely grind the chilies.
2
To roast the jalapeno you have several options: oven roast, or stovetop roast either in a pan or steamer basket.
3
For steamer basket directions, place the chili in the opened basket and place directly on the heating element.
4
Turn the heat on to medium flame and dry roast for about 5 minutes or until chili is charred all over, turning occasionally to roast evenly.
5
Set the steamer basket aside on a heatproof surface. Cover with a heat resistant bowl or lid and allow to sweat for 10-15 minutes.
6
Once cool enough to handle, place the chili under running water and loosen off the skin. Remove the seeds and membrane.
7
Mince the chili.
8
In a bowl, combine all ingredients. Note: Alton say that the dried ancho chili is not to be dehydrated. Marinating will soften the chili and hydrate it.
9
Cover and place salsa in refrigerator for up to 12 hours for flavors to infuse.
10
Serve with your favorite chips.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 firm roma tomatoes, chopped small, 4 garlic cloves, finely minced, 2 jalapenos, seeded and minced (I used one jalapeno and one serrano), 1 jalapeno, roasted, skinned and chopped, and more.

Yes, Alton Brown'S Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Alton Brown'S Salsa

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