Alright fam, if you like chipotle and dried chilli salsas this one is for you. Goal was smoky, charred and complex. First time I made this one but will be making it again!
Recipe:
– 2 dry chipotle
– 1 Pasilla
– 1 Guajillo
– 3 puya
– 3 cloves garlic
– 1 small can chipotle in adobo
– 1/2 small onion
– 3 Roma tomatoes
– 1 Serrano
– Salt to taste
– MSG to taste
– Avocado oil
Dry roast dry chiles and garlic until aromatic. Garlic you can add 1 tbsp oil towards the end.
Add chillies and garlic to blender Rehydrate with 1/2 cup warm water or enough to cover chillies. Cover container and let sit.
Roast onion, Serrano and tomatoes in cast iron pan until charred all over.
Deglaze pan with another 1/2 cup water
Put all veggies in chili pot with extra water from deglazing. Let sit for 10-15 for dry chillies to fully rehydrate.
Blend till smooth
Add chipotle in adobo can (smallest can of San Marcos is what I used but 3-4 chipotles and all sauce or to taste)
Keep blending + add msg and salt
Keep blending, add avocado oil until desired emulsified texture is reached.
Adjust salt to taste
by jayeffkay
1 Comment
Ah shit forgot to mention – finish with 1 tsp apple cider vinegar. The taste should just complement fruitiness in the salsa and not be too vinegary.