My recipe 8 oz New Mexico chili dried 4 oz guajillo dried 3 tablespoons onion powder 3 tablespoons garlic powder 3 tablespoons cumin 3 tablespoons Mexican oregano 2 tablespoons salt 1 tablespoons chicken bouillon 28 oz can whole San Marzano ceno
The is a work in progress and I adjust the ratios based on taste, but I want to give all an idea of the flavor profile.
I rehydrated the chili in 3 cups water brought to boil and then steeped for 30 minutes. Once tender I placed in the blender with entire can of tomatoes, added spices, and blended until smooth. I added the stock water until thinned to desired consistency.
This is my white whale. This is a local Sonoran Style Mexican restaurant here in Phoenix, and this salsa is so amazing!
The restaurant salsa is oregano forward, undertone of cumin and then pow, chili flavor with a mild heat. It is all very savory. It tastes best with thin floor chips.
I am looking for chili suggestions, really any suggestions I have their cook book and they don’t mention specific chilis. They just mention chili de sarta as a base. My salsa is more light red and I am wondering if they are cooking theirs.
Any help is appreciated.
khawk112109
Sounds awesome! You should simmer it to cook the raw spices.
2 Comments
My recipe
8 oz New Mexico chili dried
4 oz guajillo dried
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons cumin
3 tablespoons Mexican oregano
2 tablespoons salt
1 tablespoons chicken bouillon
28 oz can whole San Marzano ceno
The is a work in progress and I adjust the ratios based on taste, but I want to give all an idea of the flavor profile.
I rehydrated the chili in 3 cups water brought to boil and then steeped for 30 minutes. Once tender I placed in the blender with entire can of tomatoes, added spices, and blended until smooth. I added the stock water until thinned to desired consistency.
This is my white whale. This is a local Sonoran Style Mexican restaurant here in Phoenix, and this salsa is so amazing!
The restaurant salsa is oregano forward, undertone of cumin and then pow, chili flavor with a mild heat. It is all very savory. It tastes best with thin floor chips.
I am looking for chili suggestions, really any suggestions I have their cook book and they don’t mention specific chilis. They just mention chili de sarta as a base. My salsa is more light red and I am wondering if they are cooking theirs.
Any help is appreciated.
Sounds awesome! You should simmer it to cook the raw spices.