Sweet Then Spicy Salsa

August 10th, 2009 | Posted in Unexpected Recipes | No Comments »
Recipe: Sweet Then Spicy Salsa

Summary: One night, it was late and I was staring at a bunch of peppers and said to myself: “self, you should really come up with a salsa using those peppers.” Enjoy!


  • 4 roma tomatoes
  • 3 vine ripened tomatoes
  • 4 small bell peppers (about 1 large) without stems and seeds
  • 3 small jalapenos without stems, leave in seeds
  • 2 medium red peppers without stems and seeds
  • 2 small fingerhot peppers without stems and seeds
  • 3 small shallots without outer skin
  • 4 fresh garlic cloves, peeled
  • 1 tsp cumin
  • 1 tsp chipotle powder
  • 1 tsp rice vinegar
  • 1 tsp lemon juice
  • 1 tsp honey
  • 1 tsp sugar


  1. Place vegetables in a 250 degree smoker (might need to use grill wok to contain peppers and garlic). Let smoke for 30 minutes. Remove and let rest. Peel tomatoes, cut off ends.
  2. Add all the ingredients to a blender until desired consistency. Pour into a saucepan over high heat for 2 minutes and then let simmer for 40 minutes. Let cool and refrigerate.

Cooking time (duration): 120

Number of servings (yield): 8

Meal type: hors d’oerves

Culinary tradition: USA (Southwestern)

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