Name: Ronald’s Epic Salsa
Prep time: 15 min
Total time: 15 min
Ingredients: 10 oz can diced tomatoes and green chilies (Rotel: heat level as desired); 14.5 oz can fire roasted diced tomatoes; 3/4 cup chopped cilantro; 1/4 small red onion (chunked); 1/4 small sweet onion (chunked); 1-2 jalapeños (seeded & chunked); 1 poblano; 3 garlic cloves; 2 limes (1 zested & both juiced); 1-2 chipotle peppers in adobo sauce; 1/2 tsp salt; 1/2 tsp black pepper

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5 from 1 vote

Ronald’s Epic Salsa

My brother-in-law Ronald is an excellent cook and was willing to share his salsa recipe with the Dinner in 3, 2, 1 family! We hope you love it as much as we do!

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, Snack

Cuisine: American

Keyword: finger food, game day, salsa

Servings: servings

Ingredients

10 oz can diced tomatoes and green chilies Rotel: heat level as desired
14.5 oz can fire roasted diced tomatoes
¾ cup chopped cilantro
¼ small red onion chunked
¼ small sweet onion chunked
1-2 jalapeños seeded & chunked
1 poblano
3 garlic cloves
2 limes 1 zested & both juiced
1-2 chipotle peppers in adobo sauce
½ teaspoon salt
½ teaspoon black pepper

Instructions

To roast the poblano peppers over an open flame, turn a gas flame to high and place directly over the flame. Turn occasionally with tongs until all sides are blackened and blistered.
To roast the peppers in the oven, preheat the oven to 400. Set the poblanos on a baking sheet, and bake for 20-30 minutes, until the skins are blackened and blistered, turning occasionally to evenly roast the poblanos.
Allow the poblanos to cool, then carefully peel away and discard the charred skins, stem and seeds.
To a blender, add all the ingredients in the order listed per recipe. Blend 2-4 seconds or to desired salsa consistency. Taste for balance of flavors.
Serve with your favorite salsa dippers or top of your next taco salad, enchiladas or tacos.