Ingredients

The following ingredients have 28 Servings
  • 1 medium white onion (unpeeled)
  • 2 red bell peppers
  • 1 poblano chile pepper
  • 1 Serrano chile
  • 2 (14.5 ounce cans) fire roasted tomatoes, undrained
  • 3 cloves of garlic
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder

Instruction

  • Roast the onion and peppers (bell, poblano, and Serrano) on a hot grill, and grill until blackened and charred. Or place them on a baking sheet and broil until the peels are black, turning once or twice to roast all the sides of the vegetables.
  • Take the peel off the onion. Coarsely chop the onion.
  • Remove the seeds and membranes from the center of the bell pepper. Cut the stem end of the spicy peppers and remove the seeds and membranes for a mild salsa; leave the seeds and membranes in if you want a hotter salsa.
  • Put all the ingredients in a food processor or blender and blend until desired chunkiness. If the salsa is too thick, thin with a little water, about 1 tablespoon at a time until desired consistency is reached.