Salsa’s~ Cooked, Dry Roasted and Fresh!

Just when you think you are all done with finding a new favorite salsa, this happens! Today I share with you a quick blog post on a few of my favorite salsa recipes when sharing with friends. Different flavors, textures and heat levels on these 5 recipes. The only one that is not a traditional Mexican salsa is the pineapple habanero recipe. I learned this recipe a few years ago and it’s a fusion of Asian and Mexican flavors. This salsa pairs well with pork guisados, such as al pastor or chile colorado . The other 4 salsa’s pair well with a big old bowl of homemade chips! Lol! No, all kidding aside, they would complement any of your favorite Mexican dishes, grilled chicken, shrimp or steak tacos.

Back to Front:
Pickled Pineapple Habanero Salsa
Chiltomate Salsa
Salsa Fresca, a.ka. Pico de Gallo
Tomatillo Salsa (roasted serrano and onion)
Dry Roasted Chile de Arbol/Tomato Salsa 

Dry Roasted Chile de Arbol/Tomato Salsa

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Course: Salsa, Appetizer

Cuisine: Mexican

Ingredients

• 2 large roma tomatoes, 318 gr dry roasted
• 1/2 cup chile de arbol, 16 gr dry roasted
• 2 large cloves of garlic, 9 gr sliced
• Juice of 1 lime
• Salt to taste

Instructions

• On a comal/griddle place the tomatoes and the chile de arbol at medium heat. After a few minutes the chiles should become a bit aromatic as they begin to toast. Continuously begin to toss the dried chiles so they toast on most sides. Some blackening is encouraged. Transfer dried chiles to a saucepan with simmering water.
• Let the tomatoes dry roast for 10 more minutes. Transfer tomatoes to sauce pan with chiles. Cover and let sit for 5 minutes. . Using a slotted spoon, transfer tomato and chile to blender, along with 1/2 cup of cooking liquid, fresh garlic, lime juice and salt to taste. Blend on high until smooth. Taste for salt.

Notes

Notes: To extend the refrigerator life of the salsa, you can cook the blended salsa at a steady simmer for 10 minutes, mixing in 1 tbsp. of white vinegar as it cooks. Taste for salt.

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Salsa 2- Chiltomate

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Ingredients

• 4 large roma tomatoes dry roasted
• 1/3 white onion dry roasted
• 2 habanero peppers dry roasted
• Juice of 1 lime
• 1/3 cup water
• Salt to taste
• Olive oil
• Pinch of oregano

Instructions

• After dry roasting, transfer all ingredients to the blender. Blend on high until smooth, set aside. In a saucepan, preheat 1 1/2 tablespoons of oil to medium heat for a few minutes. When oil is hot, pour in the salsa from the blender. Reduce heat slightly and continue cooking for 5 to 6 minutes.

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Salsa 3 -Tomatillo Jalapeño Salsa 

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Ingredients

• 1 1/2 pounds tomatillos
• 4 jalapenos or serranos dry roasted
• 1/3 white onion dry roasted
• 1 -2 cloves garlic dry roasted
• 1/4 cup cilantro chopped
• 1/4 cup water
• Salt to taste

Instructions

• Place peeled and washed tomatillos in a pot. Cover with water. Bring to a boil, reduce to a simmer and cook for 10 minutes. Using a slotted spoon, add the tomatillos to the blender along with 1/4 cup of cooking water. Add in the jalapenos, onion, garlic, cilantro and salt to taste. Pulse to blend until as smooth as you like it.

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Salsa 4- Salsa Fresca or Pico de Gallo

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Ingredients

• 4 large roma chopped
• 1 clove garlic sliced
• 2 serrano or jalpeno peppers sliced
• Juice of 1 lime
• 2 green onions sliced
• 1/4 cup cilantro
• Salt and pepper to taste

Instructions

• Add tomatoes, garlic, jalpenos and lime juice to mini chopper. Pulse to chop small. Pulsing, instead of blending will prevent tomato to become foamy looking. Add in the sliced green onion, cilantro, salt and pepper to taste. Pulse a few more times until you have a uniform looking salsa with no extra large chunks.

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Salsa 5- Pineapple Habanero Salsa

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Ingredients

• Olive oil
• 1/2 cup red onion diced
• 2 habanero peppers dry roasted and minced
• 1 small red bell pepper dry roasted and diced
• Salt and pepper. to taste
• 2 full cups fresh pineapple diced fine
• 6 tablespoons rice wine vinegar
• 3 tablespoons lemon juice

Instructions

• In a skillet, heat 1 1/2 tablespoons of olive oil to medium heat. Add the onions, habanero and bell pepper. Season lightly with salt and pepper and continue cooking for 6-7 minutes. Add in the pineapple, vinegar and lemon juice. Season to taste with salt and pepper and continue cooking for 5 minutes. Remove from heat and let cool at room temperature.
• Dry Roasting is a method of roasting I learned early on. This was the only way Mom roasted. Poblanos for chiles rellenos were mostly what she prepared. The best results come from a traditional metal comal or cast iron skillet. You can choose to line or not line the comal. Makes for easy clean up when dry roasting tomatoes. You can also drizzle on a little oil to speed up the process slightly.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

The tomatoes will take the longest. The garlic(skin on), should be ready in 10 to 12 minutes. Dry roast at medium heat, and turn often,  as needed. When dry roasting dried chile peppers, it’s just a matter of seconds for them to be ready. Never leave them unattended. If roasting large quantities, makes sure it is in a well ventilated space.

I like a good amount of blackening on my chile de arbol for a delicious smoky flavor. if you leave them too long, the salsa will taste bitter.

This is what you are looking for as far as charring.

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