{"id":11646,"date":"2010-07-28T10:55:55","date_gmt":"2010-07-28T14:55:55","guid":{"rendered":"http:\/\/foodembrace.com\/?p=11646"},"modified":"2010-07-28T10:55:55","modified_gmt":"2010-07-28T14:55:55","slug":"roasted-green-salsa","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/07\/roasted-green-salsa\/","title":{"rendered":"Roasted Green Salsa"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa2.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-11648\" title=\"Roasted Green Salsa \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa2-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa2.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Day 2 of Salsa Week and this time we are kicking it with a Roasted Green Salsa!<\/p>\n<p>Recently a reader contacted me with a question about my <a href=\"http:\/\/foodembrace.com\/2010\/05\/roasted-tomato-salsa\/\" target=\"_blank\">Roasted Tomato Salsa<\/a>.\u00a0 Then she asked me about a green salsa.\u00a0 She said that her favorite Mexican restaurant serves this green salsa but that it&#8217;s not made with tomatillo.<\/p>\n<p>Curious!<\/p>\n<p>Because when we think of green salsa, we automatically think of tomatillos, right? Those little green things that look like tomatoes but are located with all the peppers.\u00a0 She mentioned that the server didn&#8217;t really know what the salsa was because it was a secret but that they thought it was made from jalapenos.<\/p>\n<p>While this could very well be the case, imagine how many jalapenos you would have to use to get the amount of salsa needed to serve an entire restaurant.\u00a0 Exactly!\u00a0 A crazy huge number!\u00a0 I thought about it for a little bit then said well maybe they used poblano peppers.\u00a0 They are green and might be able to produce a nice salsa.<\/p>\n<p>The more I thought about it, the more I was very interested in playing around with the poblanos to see if they do make for a good salsa.\u00a0 Cooking is always a big experiment anyway, right?\u00a0 So I got to it!<\/p>\n<blockquote><p><strong>Andrea&#8217;s Roasted Green Salsa<\/strong><\/p>\n<ul>\n<li>4 Large Poblano Peppers (seeded, chunked)<\/li>\n<li>1 Large Red Tomato (cut into sections)<\/li>\n<li>2 Cloves of Garlic<\/li>\n<li>1\/2 a Medium Onion (chunked)<\/li>\n<li>1 Chipotle Pepper + One heaping spoonful of adobo sauce<\/li>\n<li>Juice of 1\/2 a Lime<\/li>\n<li>Cilantro to taste<\/li>\n<li>Salt and pepper to taste<\/li>\n<li>Olive Oil for cooking<\/li>\n<\/ul>\n<p>Preheat oven to 400 degrees.\u00a0 Coat the peppers and tomato pieces with olive oil, a very small amount, around 3 tsp.\u00a0 Sprinkle with just a touch of salt and place on a lined baking sheet.\u00a0 Roast in oven for about 10 minutes or until everything is warmed through and softened.\u00a0 You&#8217;ll be able to smell them and that&#8217;s when they are about done and ready to come out.\u00a0 Remove from oven and allow to cool slightly.\u00a0 In a food processor, combine the peppers and tomato along with all the other ingredients.\u00a0 Pulse until you get the consistency you like.\u00a0 I prefer a smoother salsa, so I pulse mine for a few minutes.<\/p>\n<p>Taste and see if more salt and pepper needs to be added.\u00a0 I used probably around 1\/2 tsp of salt in mine.\u00a0 Serve with chips and veggies!<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/green_salsa1.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-11647\" title=\"Roasted Green Salsa \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/green_salsa1-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/green_salsa1-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/green_salsa1.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>I was very impressed with this salsa!\u00a0 It was so yummy and totally unexpected!\u00a0 It&#8217;s not your typical &#8220;green&#8221; salsa and that is what thrills me the most I think.\u00a0 It gives you a little twist on the norm.<\/p>\n<p>This salsa isn&#8217;t overly spicy hot but instead it has a nice background heat that builds the more you eat.\u00a0 I wanted to do something different to bring spice to the table which is why I used the chipotle pepper instead of a fresh jalapeno or something along those lines.\u00a0 The chipotle gives a lovely smoky heat and provides color to the salsa.<\/p>\n<p>I love that with this salsa not only do you have the green but you can see little flecks of red and white throughout letting you know that some other things are going on to bring in flavor.\u00a0 Scott and I really enjoyed this salsa!<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa3.jpg\" data-rel=\"attachment-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-11649\" title=\"Roasted Green Salsa \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa3-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa3-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa3.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>I used a bunch of cilantro in this salsa because I love it so much but you can use however much you want.\u00a0 And if you want to kick the heat up more, add in more chipotles!\u00a0 It&#8217;s a very easy salsa to play around with.<\/p>\n<p>It does not last long though.\u00a0 While my <a href=\"http:\/\/foodembrace.com\/2010\/05\/roasted-tomato-salsa\/\" target=\"_blank\">Roasted Tomato Salsa<\/a>, if stored in a glass tupperware container, will easily last you over a week, this green salsa only has about a three to four day shelf life.\u00a0 For some reason the peppers don&#8217;t last nearly as long.\u00a0 You shouldn&#8217;t have trouble with it going bad on you though! <img src='\/images\/smile.gif' alt=':)' \/><\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa4.jpg\" data-rel=\"attachment-image-3\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-11650\" title=\"Roasted Green Salsa \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa4-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa4-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/07\/Green_salsa4.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Have fun guys and remember, always play with your food!\u00a0 Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Day 2 of Salsa Week and this time we are kicking it with a Roasted Green Salsa! Recently a reader contacted me with a question about my Roasted Tomato Salsa.\u00a0 Then she asked me about a green salsa.\u00a0 She said that her favorite Mexican restaurant serves this green salsa but that it&#8217;s not made with [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[34],"tags":[64,16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-31Q","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/11646"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=11646"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/11646\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=11646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=11646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=11646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}