Sorry all I didn’t use any measurements. I used dried chilis to make what is called a chili sarta: New Mexico chilis, arbols, tepins. Boiled, then stepped until supple. Blended until smooth.
Puréed 24 oz can of whole Cento tomatoes. Added maybe a cup and a half of the Chile sarta. Added maybe 1/4 cup: onion powder, granulated garlic, Mexican oregano, chicken bouillon, salt, cumin.
This is a regional “Sonoran” hot sauce I have been trying to replicate from a long time mexican place. Feedback is welcome!
carneasadacontodo
i’m not sure what exact salsa you’re after since that is your memory 🙂 however I am familiar with sonoran food as my family is from there and I have studied the recipes extensively.
I saw that you include chiltepín, which isn’t normally mixed with different chile because it is the most expensive chile in mexico and you want to taste the clean flavor of the chiltepín
next time you make this salsa, try this one
3 roma tomatoes
1/4 cup chiltepin
3 garlic cloves
1 small slice of onion, about 1 tbsp worth ( yes small amount)
1 tsp mexican oregano
1 tsp sea salt plus more to taste
1/2 tap black pepper
2 tbsp vinegar ( apple or white)
put tomatoes in a small pot and cover with 2 cups water. bring to a boil and add chiltepines.cook until tomatoes are soft, maybe 5-7 mins on low simmer.
once tomatoes are soft add them to a blender with the chiltepin and the rest of the ingredients ( not the water though). blend until smoothi and add the tomato cooking water 1 tbsp at a time until you reach your desired thickness.
this is a generic sonoran chiltepin table salsa that many sonoran families will have on their counter. provecho 😊
LOUDPACK_MASTERCHEF
I make one more or less similar to this. The main difference is that use peeled fresh tomatoes. The freshness of the tomatoes for me is key to the salsa. I can imagine it leads to a pretty different result than using canned but you might find it worth trying. I also omit cumin because I find it to be kind of overpowering
MattGhaz
Ignore everyone saying you need fresh tomatoes, quality canned tomatoes can work just as well if not better. I will continue to downvote every canned tomato hater in this sub until they all learn they are just parroting some stupid idea they heard somewhere. Keep up the good work!
4 Comments
Sorry all I didn’t use any measurements. I used dried chilis to make what is called a chili sarta: New Mexico chilis, arbols, tepins. Boiled, then stepped until supple. Blended until smooth.
Puréed 24 oz can of whole Cento tomatoes. Added maybe a cup and a half of the Chile sarta. Added maybe 1/4 cup: onion powder, granulated garlic, Mexican oregano, chicken bouillon, salt, cumin.
This is a regional “Sonoran” hot sauce I have been trying to replicate from a long time mexican place. Feedback is welcome!
i’m not sure what exact salsa you’re after since that is your memory 🙂 however I am familiar with sonoran food as my family is from there and I have studied the recipes extensively.
I saw that you include chiltepín, which isn’t normally mixed with different chile because it is the most expensive chile in mexico and you want to taste the clean flavor of the chiltepín
next time you make this salsa, try this one
3 roma tomatoes
1/4 cup chiltepin
3 garlic cloves
1 small slice of onion, about 1 tbsp worth ( yes small amount)
1 tsp mexican oregano
1 tsp sea salt plus more to taste
1/2 tap black pepper
2 tbsp vinegar ( apple or white)
put tomatoes in a small pot and cover with 2 cups water. bring to a boil and add chiltepines.cook until tomatoes are soft, maybe 5-7 mins on low simmer.
once tomatoes are soft add them to a blender with the chiltepin and the rest of the ingredients ( not the water though). blend until smoothi and add the tomato cooking water 1 tbsp at a time until you reach your desired thickness.
this is a generic sonoran chiltepin table salsa that many sonoran families will have on their counter. provecho 😊
I make one more or less similar to this. The main difference is that use peeled fresh tomatoes. The freshness of the tomatoes for me is key to the salsa. I can imagine it leads to a pretty different result than using canned but you might find it worth trying. I also omit cumin because I find it to be kind of overpowering
Ignore everyone saying you need fresh tomatoes, quality canned tomatoes can work just as well if not better. I will continue to downvote every canned tomato hater in this sub until they all learn they are just parroting some stupid idea they heard somewhere. Keep up the good work!