Another week down, another salsa to enjoy with everything! Dried chiles, I just can’t imagine cooking without them. And not only for salsa recipes, they add so much more flavor than your best chile powder. One of the questions I get most about salsa, is how long does it keep? That varies, of course, depending on many things. For any fresh salsa’s, that are not cooked, I would suggest enjoying as much of it on the first day you prepare it. But, in the case you had to store it, this is what I would suggest. I treat any salsa, fresh or cooked much like guacamole. Before I store it in the refrigerator, I apply a layer of plastic wrap over the top and press as much of the air out as possible. And on top of that, I cover it with an airtight lid. So far, this has worked really well for me. I store the cooked salsa’s in the colder section of the refrigerator. This has allowed me to prepare fresh pico de gallo and guacamole a day ahead of time with no real difference in the flavor. For extra spicy, cooked salsa recipes, I will often divide them into small 1/2 cup containers or freezer bags. This way I can take out only what I think I may consume in those few days. It does take a little extra time to cover and divide everything, but it’s worth saving your salsa. After all the effort it takes to prepare and the money we spend, of course. And another tip for cooked salsa’s, such as this Chile Morita/Piquin Salsa. Once you remove it from the freezer and it has defrosted, cook it for a few minutes on medium/low. This will help to reduce any excess water that may occur during freezing. Happy Salsa Cooking! Everyday is Cinco de Mayo in my house! #beingmexican #foodieforlife
Salsa de Chile Morita y Piquin
6 chile morita
1/3 cup grapeseed or olive oil
1 tablespoon chile piquin
1 teaspoon cumin seeds
2 roma’s, sliced
2 tomatillos, sliced
1/3 white onion, sliced
2 cloves garlic
small handful of cilantro
1 cup water
pinch of oregano
pinch of dried epazote, optional
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
salt to taste
1. Carefully cut off the stems of the chile morita. In a medium saucepan, lightly poach the chile morita in the oil at medium/low heat until soft. They should blow up slightly and become softer. To the sauce pan, add the chile piquin, cumin, tomatoes, tomatillos, onion, cilantro and 1 cups of water.
2. Bring the salsa ingredients to a light boil for 10 minutes. Transfer to the blender. Add oregano, epazote, vinegar, brown sugar and salt to taste. Blend on high until smooth. In the saucepan from before, heat 1 1/2 tablespoons of oil to medium heat for a few minutes. Pour in the salsa morita from blender and sear in oil. Stir well to combine and cook for 5 minutes. Taste for salt.
And then once the delicious Salsa de Chile Morita y Piquin is prepared, the ret of my week looks like this!!
Here are a few of my favorite dishes
Huevos Rancheros con Salsa de Chile Morita y Piquin
Tacos de Aguacate con Salsa de Chile Morita y Piquin
El Aguacate(The Avocado) should have been on the Mexican loteria game!! Buenas! Is what you shouted when you won, Lol!
Big Burger on a Homemade Cemita-Style Roll. Garnished with Salsa de Chile Morita y Piquin. Don’t forget the jalapeños and onions! And there are days that I put the tacos aside and prepare my husband’s other favorite meal.
Carne Asada Tacos with Chile Morita/Piquin Salsa. Now this would be MY favorite meal.
Chicharrones en Salsa de Chile Morita y Piquin. My guilty pleasure right here!! Delicious chicharrones prepared from pork belly. Meaty, crispy skin, so tasty!! Sharing the recipe for the pork belly/chicharrones this weekend. Make sure to check back on Sunday.