Costa Azul Salsa

This recipe was featured in LA Times and is from Costa Azul in Coronado
Photo by Hion L.
Adapted from latimes.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Adapted from latimes.com

Ingredients

  • 1

    jalapeño pepper

  • 1

    serrano pepper

  • 1 to 2

    habanero peppers

  • 1

    dried guajillo pepper

  • 1

    dried ancho pepper

  • 2 to 3

    dried japones peppers

  • 2

    cloves garlic

  • 1

    small onion, chopped

  • 2

    cups peeled and seeded tomatoes

  • 2

    cups fire-roasted tomatoes

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon white pepper

  • 1/4

    bunch cilantro, chopped

Directions

Heat the oven to 350 degrees. Roast all of the peppers, garlic and onion to char with a bit of extra-virgin olive oil on a sheet pan. Purée, and then blend with the tomatoes, salt, pepper and cilantro. Taste and adjust the seasonings and flavoring as desired.

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