My aunt Laverne was a beautiful Mexican woman who I loved dearly. She used to make and can (preserve) the best salsa I have ever tasted. Our family nicknamed it “Mexican Chili,” and that is the name it still carries in her honor.

She moved away, halfway across the US, when I was younger, and unfortunately, she passed away many years ago. I tried unsuccessfully to get her recipe from her children, but no one had it. I created this recipe in her honor. I think it is very close to her recipe.

When he tried it, my husband exclaimed, “Oh my gosh! This is the best salsa I have ever had!” I must have gotten very close to Aunt LaVerne’s recipe, which makes me immensely happy.

Mexican Chili Roasted Salsa

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Total Time 1 hour hr 45 minutes mins

Course Appetizer, condiment, Side Dish

Cuisine Mexican

Calories

Ingredients

  

• 4 Large Tomatillos
• 8 Medium Tomatoes
• 3 Large Red Onions
• 1 Bulb Garlic (Its the whole bulb, not just a clove)
• 1 Large Yellow Sweet Bell Pepper
• 1 Large Red Sweet Bell Pepper
• 1 Large Green Sweet Bell Pepper
• 15 Whole Habanero Peppers (Or other spicy pepper of your choice)
• 1 Bunch Cilantro (Optional)
• 1 Large Lemon Juiced
• 1 Tbsp Celctic Sea Salt (Otional)

Instructions

 

• Preheat oven to 450*.
• Roughly chop all the vegetables (except the lemon juice and salt) into large pieces and place on baking pan(s).
  
• Roast for approximately 45 minutes. You may need to adjust the time. You want the vegetables to be lightly charred (massive smokey flavor).
  
• Remove from oven and put in food processor to chop into smaller bite size pieces. You do NOT want to blend it to a smooth consistency.
• Add lemon juice and salt.
• You can process in a water bath for 45 minutes or refrigerate and eat until gone, preferably within a week.

Video

Keyword condiment, salsa, topping

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