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.
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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
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.
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