We had a salsa contest at work for Cinco de Mayo, and this was my entry. The 'diablo' in the name is Spanish for 'devil', so you might think this is a salsa that is so hot that it will give your mouth second-degree burns. In reality, it's fairly mild and subtly smoky, with just a hint of heat. I chose the name because all of the major ingredients are fire-roasted. Come on, what else would you expect from a BBQ guy?
If you've never roasted peppers, I highly recommend this video. I roasted mine on the grill over mesquite lump charcoal, but indoor roasting will certainly work.
Note: If you like your salsa hot, simply double the jalepenos, or substitute a hotter pepper like a serrano. If you are a true chile head, or like practical jokes, you could even use habanero.
As always, click the image to see the larger version.
3 cans (14.5 oz) Fire roasted diced tomatoes (I used Hunt's)
1 can (10 oz) RO*TEL Mexican Lime & Cilantro (original will work)
1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
2 Jalepeno chiles
1 bunch Green onions, ends trimmed
2 Tbsp New Mexico chili powder
1 Tbsp Garlic salt
1 Tbsp Granulated onion (not powder)
1 Tbsp Sugar
2 tsp Ground cumin
2 tsp Ground chipotle
2 tsp Ground ancho chile
Juice of one lime (two if you use original RO*TEL)
Roast the peppers (and also the green onions, if you're using your grill).
Peel, seed and dice the peppers.
Chop the green onions small.
Mix all of the ingredients well in a large mixing bowl.
Blend with a stick blender to your desired consistency.
Note: If you don't have a stick blender, process it in batches in your food processor or blender.
Cover and refrigerate at least four hours, or preferably overnight.
Taste and adjust the seasoning before serving. You may need to add a little salt.
(Makes about six cups)