hope this is allowed. my job uses this to marinade chicken but i love eating it with chips. any tips to make it more salsa-esque? i feel like it’s not quite a salsa but i love the flavor. or any recipes that would have a similar taste?
by wetsofa
Salsa
12 Comments
You’re good, these are definitely common salsa ingredients. I personally don’t like canned chipotle but there’s definitely people who have experience to share.
Cumin is used in salsa, but generally just a tiny bit, like 1/4tsp or even less.
Also this will need an acid to balance the taste, IE lime juice or vinegar. Particularly with canned fire roasted tomato that’s a very strong taste you’ll need to work to balance it.
What size are the ‘cans’?
Your employer may not be ok with you posting this recipe here. You may want to delete it if you think that could be the case.
Cilantro & lime juice to brighten it up
Mind if I ask what brands of Chile (hatch chili?) or is it chili powder and cumin you use? Lots of variation in heat levels. I’d love to try your recipe for my next bbq.
Don’t forget to refrderate!
This is a really nice base for a lot of salsa recipes. If you really like the taste of this, make a batch, and then use it as the base for fresh salsa recipes. There are SO many to try, but with this, I’d start here:
Add diced fresh tomatoes, a diced jalapeno, diced onion, fresh cilantro, and fresh lime juice. Stir it into the base, let sit in the fridge for at least 8 hours, enjoy.
Add all of the above the but leave out the jalapenos. Add diced (small pieces) mango or pineapple (works best with thawed frozen). Add finely diced habanero. Let sit for at least 12 hours.
I would add more peppers, bigger variety. Poblanos, Anaheim, jalapeños, Serranos. Cilantro and lime too.
That’s a lot of cumin. Also, you can fire roast the tomatoes on your own, no need to buy canned. The blacker the skin the better. A cast iron pan will help and don’t hold back. Any fresh chilies in the same pan with the tomatoes and just keep them moving until they completely become charred. No stems on the chilies of course. The chicken base is a trick I learned from a dishwasher who grew up in Mexico City. When you pulverize the hot vegs make sure you add the chicken base. DO NOT SALT. Chicken base is mostly salt. Just taste it and add salt accordingly. A small splash of the white vinegar can finish it well. Just continue to taste it through the process of salt and vinegar. Also fresh lime juice. Lime juice is kinda Goldie locks. Too little, too much. Taste it and mix it while you dial it in. Wait for 20 min to let the flavors marry. Use the chicken base as the savory. Cilantro at the end when it’s still warm and still in the blender. Just a few tops. If you need liquid to pulverize the batch just add hot water as needed for consistency.
I agree with the Cilantro & lime comment but I would leave out the chicken base and most or all of the cumin.
4 oz of chicken base? Holy Cluck!
Are you looking for a chunkier profile? If so, chop or crush the chipotles and tomatoes. Skip the purée part.