Salsa's~ Cooked, Dry Roasted and Fresh!

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

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 compliment any of your favorite Mexican dishes, grilled chicken, shrimp or steak tacos.

Salsa 1- Dry Roasted Chile de Arbol/Tomato(My Favorite!)
2 large roma tomatoes, dry roasted
1/2 cup chile de arbol, dry roasted
1 large clove fresh garlic, sliced
Juice of 1 lime
Salt to taste

After dry roasting the tomatoes and chile de arbol, place into a saucepan with enough water to cover. Bring to a boil. Reduce heat and cook for 6-8 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.

Salsa 2- Chiltomate
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

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.

Salsa 3 -Tomatillo Jalapeno
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

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.

Salsa 4- Salsa Fresca or Pico de Gallo
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

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.

Salsa 5- Pineapple Habanero Salsa
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
2 full cups fresh pineapple, diced fine
6-8 tablespoons rice wine vinegar
2-3 tablespoons lemon juice

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.

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.