We had the most amazing salsa made fresh for us at the Vallarta Botanical Gardens restaurant. It was so good that we had to run home and try to duplicate it. Here is our own recipe for Chismole Salsa.
3 large tomatoes roasted on a grill until slightly charred and soft
1 or 2 Poblano or Jalapeno peppers roasted on a grill until slightly charred and soft
2-4 peeled garlic cloves
2 tablespoons of diced white onion
1 teaspoon of coarse sea salt
Cilantro to taste
Place garlic cloves in a large stone mortar and pestle bowl and grind into a chunky paste
Add sea salt and grind into the garlic
Add roasted peppers and grind into paste (experiment with amount of peppers unless you know you want it really hot)
Slice roasted tomatoes into quarters and add to bowl. Grind all ingredients together until it reaches a chunky salsa consistency
Place salsa in a serving bowl and place diced onions and cilantro on top (we were told not to mix these ingredients in but to leave them fresh on top as the flavor is better)
Garnish with a couple of good quality chips
Born in England, Sarah developed her wanderlust at a young age as she traveled around Europe with her parents. As a young adult she spent every penny she could on experiences as opposed to possessions. Eventually she found a way to earn a living doing what she loved: traveling, writing and capturing images of the wondrous world we live in. When not on the go Sarah enjoys time in her “sometimes home” of Vancouver.