Winter Salsa, Version II


When fresh chili peppers are not available because it’s snowing and we just have to have homemade hot salsa to mix with our homemade vegan mozzarella to make homemade vegan Baked Queso, this is what we do. If you are in an area of the world where fresh peppers are available year round then seed and mince two of your favorites (i.e., jalapeno, chipotle, etc.) instead of our dried chili powder, red pepper flakes and poblano hot sauce and proceed with the instructions as written. Or you can always used canned or pickled peppers that Peter Piper picked and put up in the summer so he wouldn’t run out (like we did) in the winter.

1 can diced tomatoes, 28 ounces
1 onion chopped
1 clove of garlic
3 Tablespoons balsamic vinegar
1 Tablespoon dark roast chili powder
1 teaspoon red pepper flakes
1 teaspoon poblano hot sauce (or your favorite hot sauce)
1 teaspoon salt (optional)
1 Tablespoon olive oil
Optional: 2 Tablespoons chopped fresh parsley or cilantro.

Saute the onion and garlic in a tablespoon of olive oil until lightly caramelized. Add the chili powder, pepper flakes, and vinegar and continue cooking for 3 minutes. Add the rest of the ingredients and bring to a boil. Lower the heat, add in the poblano hot sauce and simmer for 20 minutes stirring occasionally. Adjust the seasoning. Here’s where you can add more hot sauce. Use this in our queso recipe or chill and use with crudités, chips, etc.

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