This is a great smokey and peppery salsa to make anytime you need something creamy and spicy!
It is so easy to make too!
Grilled Poblano, Red Pepper and Aji Limo Salsa
1 large Poblano Pepper
1 large Red Bell Pepper
2 Tbs garlic, minced
1/2 cup Spanish Olive Oil
1 tsp Flor de Sal – sea salt
1/2 tsp black pepper
indoor or stove top grill
medium size brown paper bag
Grill the peppers on an outdoor or stove top grill until the outer skin gets black on all sides.
Use tongs to carefully turn the peppers over.
Put the peppers in a brown paper bag and tightly roll the top of the bag. Place the bag on a heat safe cooling rack. This will create more steam or heat within the peppers to release the flavors.
Let the peppers sit in the bag for 10-15 minutes.
Carefully open the bag to release the steam away from your face.
Let peppers cool for 5 minutes.
Place the peppers on the cutting board and cut off the top and dispose to the stem and seeds.
Keep the black charing on the peppers because that will give this salsa a smokey flavor.
Chop the peppers into big pieces and place them into the blender.
Add the garlic, olive oil, sea salt, pepper, Aji Limo paste and greek yogurt.
Pulse the blender to chop up and blend the ingredients. I like to leave a few little pieces to see some texture.
PLEASE NOTE – Aji Limo is where this salsa gets the kick. I would say it is at least a 8 on a scale of 10. If you would like it less spicy use a little at a time, blend and season to taste.
Pour into a serving container or a tightly sealing jar.
Serve with tacos, eggs, chips and use as a salad dressing!
It is really great with Purple Corn Breakfast Tacos and Cilantro!
I love love love this salsa and hope you do too!
I buy my Zócalo Gourmet Aji Limo Paste at The Spanish Table in Seattle. They have an online store too. You can find Chobani in the refrigerator section of your favorite grocery store.