Everybody loves salsa and there are so many different varieties out there. For most backyard cook outs or even a picnic, I love to bring along my favorite salsa. The best thing about this recipe is it can be tweaked to suit your tolerance for heat.
Over time, I’ve increased the heat by changing up the chiles and I use a ton of cilantro. If we’re having guests, I often take it down a few notches by cutting back on the chiles.
Here’s what you’ll need:
• 1 medium yellow onion
• 14 ripe plum tomatoes
• 4-6 serrano chiles
• 6-8 garlic cloves
• 1 small bunch cilantro
• 2-4 canned or dehydrated chipotles
• kosher salt
• fresh lime juice
Here’s what you’ll do:
Place the tomatoes, chopped onion, whole garlic cloves, and serrano peppers in a glass baking dish (I also added a few habaneros.) I have also tried this recipe with black beans and corn, they roast nicely.
Roast at 400 degrees for 40 minutes, or until the tomato skins split.
While the vegetables are roasting, remove the stems from the chipotle peppers (I often use dried chipotles, which I simply soak in hot water until they plump up).
Once the vegetables have cooled completely, remove the stems from the roasted peppers.
Place the roasted vegetables, chipotles, cilantro, and salt, pepper, and lime juice (to taste) in the food processor or blender and process until you achieve your desired consistency. (My food processor holds only half of the ingredients, so I do two batches.)
Transfer salsa to a bowl and allow sit for at least an hour. It takes a little while for the flavors to fully come together.
This salsa can be stored in an air-tight container in the refrigerator for up to a week.
The great part about salsa is that you can use it to spice up any dish. Add it to fish, pork, or even chicken dishes. I have even used it in eggs.
Share with me some of your favorite recipes for salsa. I love trying new things.