Photo by woodleywonderworks/FlickrCC
Okay, so this salsa is actually textured much more like a relish or tapenade: thick, finely chopped, made for spreading. But the spicy flavor is all salsa, all the time. Using the grill is key here, so don't try to cheat with your broiler, but it's well worth it. Excellent as a dip or, better yet, as a topping for grilled goods of any kind, it is simply impossible to make too much.
Don't take my mixture of peppers here, which I would call "medium spicy," as orthodoxy. You should maintain an approximately even ratio of sweet-to-spicy peppers, but beyond that experimentation is a wonderful thing. If you prefer milder, replace the jalapenos with an equal number of pablanos. If you want more heat, use habaneros instead of jalapenos. If you believe any food that calls itself spicy should send its diner into uncontrollable sweating, double the habaneros. I have tried this and it was, if nothing else, not a boring meal. If you want the same level of kick as my recipe but dislike the distinct jalapeno flavor--understandable, given the pepper's ubiquity--substitute serranos and double the quantity.
Makes 4 servings.
• 1 green bell peppers, cut into quarters, stem and seeds removed
• 1 red bell peppers, cut into quarters, stem and seeds removed
• 2 jalapeno peppers, stems removed
• 1 clove garlic, minced
• 1 tablespoons Olive oil
• 1/4 cup sour cream