Fire Roasted Spirulina Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Recipe: Approx. 4 to 5 cups. (for a smaller amount cut recipe in half)

5 Large Heirloom Tomatoes
3 – 4 Large Cloves Garlic
1 White Onion
2 Serrano Peppers (add 1 for Mild)
2 Anaheim Peppers
1 Poblano Pepper
1 Cup Cilantro Leaves
2 Tablespoon Fresh Squeezed Lime Juice
1 1/2 Teaspoons Spirulina Powder – or to taste
2 1/2 Teaspoons of Sea Salt


Core tomatoes, slice in half, cut an x on the bottom and place on a baking sheet.

Slice onion in half, then cut each half into three pieces and place on baking sheet.

Add the serrano, anaheim and poblano peppers onto the baking sheet. Place baking sheet on the top rack and broil for about 6 – 8 minutes. (check at 6 minutes)

Turn peppers over and broil for 4 – 5 additional minutes.

When cool, remove the skins from the tomatoes. Remove the skins, cut off the stem and de-seed peppers. (Leave the seeds in the serranos if you like it hotter)

Put garlic into a food processor or blender and pulse until minced. Add all of the vegetables, cilantro, lime juice, spirulina, sea salt to the food processor and pulse until the desired texture. I do about 15 pulses.