I’m not a cook. This is so not a cooking blog.
But this salsa makes me ridiculously happy. Like small moments happy. So, I’m sharing it.
The best thing about this recipe is it can be tweaked any number of ways. Over time, I’ve increased the heat by changing up the chiles and I use a ton of cilantro.
- 1 medium yellow onion
- 14 ripe plum tomatoes
- 4-6 serrano chiles
- 6-8 garlic cloves
- 1 small bunch cilantro
- 2-4 canned or dehydrated chipotles
- kosher salt
- fresh lime juice
Here’s what I used this past weekend:
In a glass baking dish, place the tomatoes, chopped onion, whole garlic cloves, and serrano peppers (I also added those little orange peppers that look relatively harmless, but are so not…they’re habaneros and they are as hot as hot gets. We’re tough like that here.)
Roast these ingredients in a 400 degree oven for 40 minutes, or until the tomato skins split.
While the vegetables are roasting, remove the stems from the chipotle peppers (I use dried chipotles, which I simply soak in hot water until they plump up).
This is what your vegetables should look like when they’re done…
Once the vegetables have cooled completely, remove the stems from the roasted peppers.
Place the roasted vegetables, chipotles, cilantro, and salt, pepper, and lime juice (to taste) in the food processor or blender and process until you achieve your desired consistency. (My food processor holds only half of the ingredients, so I do two batches.) As you’ll see below, we like our salsa pretty smooth.
Transfer to a bowl and allow the salsa to sit for at least an hour. It takes a bit for the flavors to meld together.
This salsa can be stored in an air-tight container in the refrigerator for up to a week.
But I’d be surprised if you didn’t eat it all by then.