Chips & Salsa~More Salsa Recipes

Salsa de Mesa~Tres Chiles

2 large roma tomatoes, quartered
1 serrano, chopped
1 jalapeño, chopped
1 red  fresno, chopped(if you cannot find fresno, try adding a 2 red hot cherry peppers)
1 clove garlic
1/4 white onion, chopped
1 tablespoon lime juice
1/2 teaspoon chicken bouillon powder
pinch of pepper
pinch of oregano
Salt to taste

1. Place all the fresh tomato, peppers, onion and garlic in a glass bowl. Cover with paper towel and microwave on high for 6 to 7 minutes or until tomatoes are cooked and soft. You could also cook the ingredients in simmering water on the stove top which is the more traditional way.

2. Transfer to the blender.  When processing hot ingredients in the blender, always, always secure the lid and hold down using a thick kitchen towel.  Add remaining ingredients and pulse to chop. Taste for salt. Transfer to serving dish and let sit for 20 minutes.

A Fresh and Spicy Salsa~Bolivian Inspired

4 roma tomatoes, chopped
2 teaspoons locoto sauce(a Bolivian chile sauce)
Juice of 1/2 a lime
1 green onion, sliced
1 tablespoon cilantro
Salt to taste

Add the tomatoes and locoto sauce to the mini chopper. Pulse blend until desired consistency. Add the remaining ingredients and pulse a few more times. Taste for salt.

Salsa Macha

20 chile de arbol
6 chile morita
1 full tablespoon chile piquin
6 cloves garlic, sliced
1/2 to 3/4 cup olive oil
1/2 tablespoon coarse sea salt or kosher salt. More to taste.
2 tablespoons white vinegar, optional

1. Combine the dried chiles(stems removed) with garlic and olive oil in a saucepan. Heat to medium. When it comes to a rapid simmer, reduce to medium/low and continue cooking, stirring often, for 3 to 5 minutes. The larger chile morita should puff up and other chiles should darken a little. Garlic should look golden.

2. Strain the peppers and garlic, reserving all of the oil. Transfer to the molcajete, add salt and crush until broken down pretty fine. If the larger peppers are hard to break down, they did not get toasted enough. That’s ok, just chop them really well with a knife. Add all of the reserved oil to the molcajete. Stir in the vinegar if using and taste for salt.

Tips~ You could also process or blend all of the ingredients in a blender. The oil and peppers will turn a slight orange color when blended.

Chile de Arbol Salsa

2 chile california, stem and seeds removed
20 chile de arbol, only remove stems if they have a stem
2 large cloves garlic, skins on
2 roma tomatoes, sliced in half(vertical)

On a preheated(medium heat) comal or pan, toast the dried chiles for about 1 to 2 minutes, turning as needed. Don’t let them burn or they can taste bitter. Place chiles in  a saucepan of simmering water and cook for 10 minutes. At the same time, char the tomatoes and garlic for 15 minutes. Place  tomatoes, garlic(skins removed), dried chiles, 1/4 cup cooking water, lime juice and salt into blender. Blend on high until smooth. Taste for salt.

Salsa Verde Molcajeteada

4 to 5 tomatillos
3 serranos
1 jalapeno
3-4 cloves garlic
1/3 white onion
Salt to taste
Crushed chile piquin and chopped cilantro, optional

1. Char all of the ingredients on a preheated(medium) comal or pan. This should take about 15 to 20 minutes. Remove the garlic after 15 minutes.

2. Remove stems from chiles. Roughly chop the serrano and jalapenos, set aside. Slice tomatillos in half. Dice the onions and set aside.

3. Remove skins from garlic. Place garlic in the molcajete and add 1/2 teaspoon of salt. The salt will help grind it down more easily, plus add seasoning to your salsa. Little by little add the chopped chiles and grind down. Then add the tomatillos and continue grinding down and mixing at the same time. Fold in the diced onions and season with salt. Garnish with crushed chile piquin and cilantro, if desired. Yields about 1 1/2 cups.