Well I may be a few days late for Cinco de Mayo, but as someone who could eat Mexican food daily (and sometimes does), a good salsa recipe never goes to waste! This one is hands down my favorite and taught to me a long time ago by my brother. The best part about it (as someone who isn't a big tomato fan) is its smooth texture. My Father-in-Law even jokes that if you didn't know what it was, you might think it was marinara!
It also has a smoky flavor due to a somewhat surprising ingredient.
Here's what you'll need:
- 2-3 dried chili peppers (I use anchos or pasillas)
- 2-3 cloves garlic, peeled
- 1 medium onion, roughly chopped
- jalapeno (how much depends on how spicy you like it - I use about half), seeded.
- 4 Roma tomatoes, roughly chopped
- 2-3 cans diced tomatoes
- cumin
- salt
- juice from 1-2 limes
Here's what you need to do:
1. Stem and seed your dried peppers. Add them to your blender and pulse until they are the texture of fine crumbs.
2. Add the onion, garlic, and however much jalapeno you like. Blend until almost smooth. Add the Romas and blend until pureed.
3. Add 2 cans of the diced tomatoes, fresh lime juice, salt and cumin to taste. Blend until pureed and taste. Seriously, this recipe is all about your personal preference. If it's not spicy enough, add more jalapeno. If it needs more salt or lime, add it. If it has too much of a fresh tomato taste (I can't be alone in hating that, can I?) add more of the canned diced tomatoes. In the end, just make sure it works for you, or your crowd, and enjoy!
By the way, we eat this on everything. Chips, tacos, nachos, with a spoon...
Any of you have a special ingredient that brings your recipes to the next level? The dried, smoky peppers totally make this salsa!
Labels: Food, From the Recipe Box, ROTW
