I'm kind of a wuss when it comes to the heat that spicy salsa delivers. I'm more of a wasabi heat kind of girl. But I recently got a Papa Spud's delivery that drove me to try making salsa...and I'm glad to say I'm a little bit more comfortable with some fire.

I took

1 order tomatillos (around 15 or so)
1 order Anaheim peppers
1 order Poblano peppers


and I threw them all in my enameled cast iron pot with the lid on and a bit of olive oil drizzled on the top. Put them in a 300-degree oven for 90 minutes. Seems like a long time, but the slow roast made for some amazing flavors, and I didn't lose any of the juices.

You'll know when these guys are done, because your house will start to smell like you're in a spicy Heaven. Plus, the tomatillos will collapse. Pull them out and let them cool off a bit. Then peel off the skins from the peppers (they'll slide off quite easily) and cut the tops off, cleaning out the seeds.

I put everything in my food processor, added the juice of three limes, some salt to taste, 1/2 order yellow grape tomatoes, and then tasted it. Holy smokes. It had heat, for sure, but it didn't send me running for the border. I then added the flesh of three champagne mangoes, because I like a little sweet with my fire. That was the perfect touch. You get the sweetness of the mango on the front of your palate, and then the fire of the peppers following behind, subtly and effectively.

I'd normally add onions, but I really thought it was unnecessary. This is much more liquidy than a chunky salsa, but it's fabulous. Would be great with chips, over chicken or fish, with veggies and rice, or whatever you want to pair it with. I'd suggest a crisp white wine or a cold Belgian beer to come along for the hot ride. Enjoy!

PS: don't forget to wash your hands after handling these peppers. The oils are potent and can sting like crazy if you rub your eyes!

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