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
I will never forget the first time I learned…
I will never forget the first time I saw my tia in Mexico frying dried chiles for a sauce recipe! It changed my whole salsa making ways!
Huevos Rancheros con Salsa de Chile Morita y Piquin
Tacos de Aguacate con Salsa de Chile Morita y Piquin
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!! Click link to see how to prepare Chicharrones at home with pork belly! https://pinaenlacocina.com/chicharrones-en-salsa-verde-crispy-roasted-pork-belly/
Ingredients
- 6 chile morita
- 1/4 cup avocado or olive oil
- 1 tablespoon dried chile piquin optional
- 1 teaspoon cumin seeds
- 2 roma tomatoes sliced
- 2 -3 tomatillos sliced
- 1/3 white onion sliced
- 2-3 cloves garlic
- small handful of cilantro optional
- 1 1/4 cups water
- pinch of oregano
- 2 tablespoons apple cider vinegar
- salt to taste
Instructions
- Carefully cut off the stems of the chile morita, most don't have stems. 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 aromatic and softer. To the sauce pan, add the chile piquin, cumin, oregano, tomatoes, tomatillos, onion, cilantro and water.
- Bring the salsa ingredients to a light boil for 10 minutes. After 10 minutes, transfer to the blender. Add vinegar 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 10 minutes. Taste for salt. Store in glass just with tight lid for 2 weeks refrigerated.
Notes
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