Ran out of salsa (punch my Mexican card, I know) so u had to whip up a couple of batches before big dinner tomorrow.
Salsa Ranchera Fresca:
Ingredients
6 fat Roma toms, tops removed, quartered
2 fat Jalapenos, stems removed, rough chopped
5 cloves of Garlic, halved
4 heaping tsp. Chipotle chiles in Adobo sauce
1 medium Onion, halved
1 cup (heaping) Cilantro
Juice of 1 Lime
Coarse salt to taste (1 tsp. is great)
Instructions
1. Add 2 Romas, half the onion, 1 jalapeno, 2 garlic cloves, 4 heaping teaspoons of the Chipotles in Adobo, and a half teaspoon of salt to a blender.
2. Blend on liquify or pulverize until smooth.
3. Taste for heat and salt.
4 Add remaining 4 Romas, other half of onion, other jalapeno, remaining 3 cloves of garlic, lime juice, cilantro, and remaining 1/2 teaspoon of salt
5. Pulse on Chop four to five times to get the veg a bit chunky.
Consistency should be just a bit chunky (but not like pico de gallo chunky) with a nice, smooth base.
Salsa de Chile de Arbol
Ingredients
5 fat Roma toms
15 Chiles de Arbol (dried, stems removed)
3 Chiles de Guajillo (stems removed)
3 cloves of Garlic
1 Tbsp. White Vinegar
1 cube of Knorr chicken bouillon
1/2 Cup water
1 tsp. coarse salt
Instructions
1. In a cast iron skillet, add a little neutral oil and heat till shimmering.
2. Add all peppers and garlic cloves and toast peppers for just a few minutes, stirring or turning constantly to avoid burning them.
3. Remove peppers before they get blackened and put them in a pot of water.
4. Bring the water to a hard boil, the turn off heat, cover pot and let the peppers soak for 15-20 minutes so they reconstitute and soften up.
5 Remove the garlic from the pan when browned and toss it in a blender.
6. In the same hot pan, char your Romas, turning continually to get a good sear/char in all sides.
7. When the toms are done, toss them in the blender.
8. Add the peppers to the blender after they've soaked.
9. Add the vinegar, salt, Knorr chicken bouillon, and water to the blender and liquify everything until smooth.
The color should be a bright orange red, just like taqueria style salsa de Chile de Arbol.
by DantesGame