I was absolutely out of salsa. I bought a jar to tide me over (maybe I’ll post a review of it), but I wanted something quick.
I toasted:
2 guajillo, 4 moritas and 4 arbols in a bit of avocado oil until they just turned color. I took them out and poured boiling water over them
I roasted (I started on the stove-top using the same oil it toasted the dried chilies in and then moved the pan under the broiler until they looked good):
4 Roma tomatoes, 4 tomatillos, 4 garlic cloves (the abuelas call them dientes or teeth), 1/2 yellow onion,1 red Serrano (I suspect this one started out green and turned red in the fridge), 1 green Serrano. I seeded the serranos.
After seeding the moritas and guajillos, I put them along with the arbols in my Nutribullet Pro with one roasted tomato and one roasted tomatillo and whizzed them until they were as smooth as I could get them.
I put all the roasted veggies in Cuisinart and whizzed them until I liked the texture (I went for a very smooth salsa this time). I added the dried pepper “soup” from the Nutribullet and whizzed the result some more.
I put it in the fridge overnight.
In the morning, after tasting, I added the juice of about 1 1/2 limes and about a tablespoon of the Better Than Bouillon Roasted Veggie soup base.
I’m really enjoy this one. A nice lingering heat. Hot but enjoyable. Great flavor from the combination of dried and fresh peppers.
I am really getting better at this, I LOVE the guajillo (or ancho), morita and arbol combination.
I have started a salsa notebook. I write down every salsa I make so I can do it again if it’s especially good.
-pichael_
I reeeally like that color and consistency mmmm.
DropPristine
Yessss… Morita Chiles are an absolute x factor. This looks a lot like my favorite salsa to make, good stuff bud!
3 Comments
I was absolutely out of salsa. I bought a jar to tide me over (maybe I’ll post a review of it), but I wanted something quick.
I toasted:
2 guajillo, 4 moritas and 4 arbols in a bit of avocado oil until they just turned color. I took them out and poured boiling water over them
I roasted (I started on the stove-top using the same oil it toasted the dried chilies in and then moved the pan under the broiler until they looked good):
4 Roma tomatoes, 4 tomatillos, 4 garlic cloves (the abuelas call them dientes or teeth), 1/2 yellow onion,1 red Serrano (I suspect this one started out green and turned red in the fridge), 1 green Serrano. I seeded the serranos.
After seeding the moritas and guajillos, I put them along with the arbols in my Nutribullet Pro with one roasted tomato and one roasted tomatillo and whizzed them until they were as smooth as I could get them.
I put all the roasted veggies in Cuisinart and whizzed them until I liked the texture (I went for a very smooth salsa this time). I added the dried pepper “soup” from the Nutribullet and whizzed the result some more.
I put it in the fridge overnight.
In the morning, after tasting, I added the juice of about 1 1/2 limes and about a tablespoon of the Better Than Bouillon Roasted Veggie soup base.
I’m really enjoy this one. A nice lingering heat. Hot but enjoyable. Great flavor from the combination of dried and fresh peppers.
I am really getting better at this, I LOVE the guajillo (or ancho), morita and arbol combination.
I have started a salsa notebook. I write down every salsa I make so I can do it again if it’s especially good.
I reeeally like that color and consistency mmmm.
Yessss… Morita Chiles are an absolute x factor. This looks a lot like my favorite salsa to make, good stuff bud!