Deberto’s Award Winning Salsa
This medium heat salsa took the prize at NOAH's Cinco de Mayo Salsa Showdown! Congratulations to Debi Stober at our NOAH Administrative Office for coming up with this tasty recipe!
Roast all veggies except for the chiles de arbol on a cast iron grill, cast iron pan, or comal until lightly charred and softened, turning frequently to char all sides and cook through.
Not all veggies will cook at the same pace, remove from heat as they are ready.
After all veggies done, toast the chiles de arbol for about 1-2 minutes, moving and turning constantly so they don't burn.
Peel garlic.
Add all veggies, chiles, oregano, and salt to a blender or food processor and blend until not quite smooth, leaving a few chunks.
Pour into serving dish. Stir in chopped cilantro if you like. Serve with everything!
Ingredients
Directions
Roast all veggies except for the chiles de arbol on a cast iron grill, cast iron pan, or comal until lightly charred and softened, turning frequently to char all sides and cook through.
Not all veggies will cook at the same pace, remove from heat as they are ready.
After all veggies done, toast the chiles de arbol for about 1-2 minutes, moving and turning constantly so they don't burn.
Peel garlic.
Add all veggies, chiles, oregano, and salt to a blender or food processor and blend until not quite smooth, leaving a few chunks.
Pour into serving dish. Stir in chopped cilantro if you like. Serve with everything!
