Ingredients with Measurements:
- 4 poblano peppers
- 2 cloves of garlic
- 1/2 white onion, chopped
- 1 can of Tamazula hot sauce (7 oz)
- 1/2 cup of water
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Wash the poblano peppers and place them on a baking sheet. Roast them in the oven for 20-25 minutes, turning them occasionally, until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a plastic bag. Let them cool for 10-15 minutes.
4. Remove the skin, stem, and seeds from the peppers and chop them into small pieces.
5. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
6. Add the chopped poblano peppers, Tamazula hot sauce, and water to the skillet. Stir well and let it simmer for 5-10 minutes.
7. Remove the skillet from the heat and let it cool for a few minutes.
8. Transfer the mixture to a blender or food processor and blend until smooth.
9. Add salt and pepper to taste.
10. Serve the Tamazula salsa with roasted poblanos warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 45
- Fat: 3g
- Carbohydrates: 5g
- Protein: 1g
- Sodium: 500mg
Substitutions for ingredients:
- You can use any other type of hot sauce instead of Tamazula.
- You can use vegetable broth instead of water.
Variations:
- You can add other roasted vegetables such as tomatoes or jalapeños.
- You can add fresh cilantro or parsley for extra flavor.
Tips and tricks:
- To make the salsa less spicy, remove the seeds and veins from the poblano peppers.
- You can use a blender or food processor to chop the onion and garlic instead of doing it by hand.
- You can double the recipe and freeze the leftovers for later use.
Storage instructions:
- Store the Tamazula salsa with roasted poblanos in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the salsa in a saucepan over low heat until warm.
Presentation ideas:
- Serve the Tamazula salsa with roasted poblanos in a small bowl or ramekin.
- Garnish with fresh cilantro or parsley.
Garnishes:
- Fresh cilantro or parsley
Pairings:
- Tortilla chips
- Tacos
- Quesadillas
- Enchiladas
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the salsa is too thick, add more water or hot sauce to thin it out.
- If the salsa is too spicy, add more water or reduce the amount of hot sauce.
Food safety advice:
- Wash your hands and all utensils before and after handling raw vegetables.
Food history:
- Tamazula hot sauce is a popular hot sauce brand in Mexico, known for its smoky and spicy flavor.
Flavor profiles:
- Smoky, spicy, tangy
Serving suggestions:
- Serve the Tamazula salsa with roasted poblanos as a dip or sauce for Mexican dishes.
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Region: Mexican