This has been a pet project of mine for a while— to make a great “restaurant” style salsa. You know the kind; it forces you to fill up on chips before the burro shows up. Simple, red and delicious. After trial and error (and a few strange cooked versions) I’ve discovered the secret that Mexican restaurateurs have been guarding with their lives— 3 different chilies and TIME!!! It’s great after 2 hours in the fridge but if you want the ultimate pay-off, let it mellow for 2 days!
1 large can (28oz.) of Whole Peeled Tomatoes
1 Serrano Chili*
1 Jalapeno Chili*
8 Dried Arbol Chilies* (available at any major market in the Latin foods area)
2 Green Onions (Scallions)
1 cup of White Onion
3 cloves of Garlic
1/2 cup Cilantro (I know some of you dislike Cilantro, but get over it unless you’re allergic— every restaurant salsa has it!)
Juice of 1-2 Limes (depending on how juicy they are)
1 tsp Salt
As I said, TIME is the key to this salsa. Roughly chop the White Onion and remove the dark green section from the Green Onions. Remove the stems, seeds and veins from the Chilies. Combine all ingredients in a blender or food processor and puree. Pour into a bowl, cover and place in the fridge for AT LEAST 2 hours. Be sure to check the seasoning when you’re ready to serve; you may prefer more Salt as the flavors combine and mellow over time.
This serves a small party— I would recommend doubling/tripling the recipe and freezing and/or putting it on everything for a couple of weeks.
*FOR THE EXTREME
I like it hot so I leave the seeds and veins in the Chilies (especially the Serrano) but I would suggest removing them for the first try. You can always set the seeds and veins aside and blend them in to taste.
Cheers,
Bryan Craig
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