Something similar to the fresh salsa at Gina’s Mexican Café, our favourite Nanaimo spot. This is a fairly liquidy salsa, great as a starter for a dinner party (or snack).
Ingredients
- 1 can (796 ml, 28 oz) whole Roma tomatoes, with their liquid
- 1 small carrot, roughly chopped
- 1 medium onion, roughly chopped
- 2–3 cloves garlic, whole or smashed
- 1 small bunch cilantro, woody stems removed
- 2 poblano or Anaheim peppers, seeded and roughly chopped
- 3 tsp salt, about
- 1 tsp freshly ground black pepper
- 1 tsp ground chili (hot-ish)
- 1 tsp granulated garlic
- 1 tbsp white sugar
- 1 tsp ground cumin
- 2 limes, juiced, plus more to taste
Method
For more depth, roast the onion, garlic, and peppers at 230°C (450°F) until the onion and peppers are charred in spots. The broiler speeds this up if you can watch it. Cover the peppers with foil or a plate and let them steam. Once cool enough to handle, peel off and discard the charred skins.
Blend everything except the second lime’s juice in a blender or food processor until medium-fine.
Add the remaining lime juice. Taste and adjust. Depending on the size of your limes, another lime is often needed.
Notes
- I don’t think Gina’s roasts their peppers, but it adds some depth.
- Keeps 5–7 days in the fridge. The raw onion, garlic, and cilantro are what limit it.