Fireball Rocoto Salsa
Up your salsa game with Māla Girl. I've got a habit right now of having the flavors color coordinate to vegetables, so if I'm after red, there's a pretty high probability fireball basil is going to be an option. :)
Rocoto pepper paste is a Peruvian hot pepper sauce that can be found in some grocery stores, but if not, no worries, simply swap out for chipotles in adobo.
Look for rocoto in the ethnic section of the grocery store and see if you get lucky. The sweet powerful heat it brings is so worth it!
After that its a broiling and blending game. Raw works here as well, but sometimes love the flavor of the charred veggies.
Enjoy this as a elevated salsa or quick addition to rice, sauce, or pasta to name a few. Simmer it with eggs for an ultimate brunch feast.
FIREBALL ROCOTO SALSA
Fireball on the left, Moringa on the right. Salsa Māla Girl style.
Roma Tomatoes, quartered, 3 each
Yellow Onion, chopped, 1/2 cup
Red Bell Pepper, seeds removed, chopped, 1/2 cup
Lime Juice, fresh, 1 1/2 Tbsp.
Fireball Basil Broth Mix, 1 Tbsp.
Water, hot, 2 oz.
Olive Oil, 1 Tbsp.
Rocoto Paste or Chipotles in Adobo, 1 Tbsp.
Cilantro leaves and stems, loosely packed, 1 cup
Sparkle Salt, 1/4 tsp.
Heat oven to 500F.
Place tomatoes, onions, and peppers on small pan and place in oven.
Roast for approximately 10 minutes, flipping half way through until onions begin to char and tomatoes and peppers blister.
Remove from heat and place in a blender.
Add in remaining ingredients and pulse or blend to desired consistency.
Cosmic Curry would make this a powerhouse as well.