Salsa Recipes

I'm not feeling clever today, so no catchy titles.  :)  However, I did make two batches of salsa recently - one regular tomato salsa, one tomatillo.  The tomatillo is similar to the sauce in the recipe here; the red salsa is one I like to use in my chilaquiles recipe...which will follow at a later date.  However, since it's salsa, you obviously can use it on anything!  These are both great basic recipes that you can tweak as you like, but I absolutely love the deep color and flavor the Ancho chiles add to the salsa. I also make homemade chips from store-bought corn tortillas, which are much more delicious and healthy.

Roasted Tomato & Ancho Salsa

Ingredients:

--8 roma tomatoes

--1 large yellow onion

--2-3 large jalapenos (depending on how spicy you want it)

--3 large cloves of roasted garlic (instructions below)

--3 large dried Ancho chiles

--1 cup cilantro

--2 tbsp lime juice

--1 tbsp Mexican chicken bouillon

--1 tbsp oregano

--1 tbsp cumin

--Salt to taste

Directions:

1.  To roast garlic: Peel the papery skin off a whole head of garlic; drizzle the top with olive oil and wrap in foil.  Roast in the oven at 400 degrees for 45 min to an hour, until the head is soft.  (I do this ahead of time.)

2.  Cut the stems from the Ancho chiles and shake free the seeds; place the chiles in a bowl of HOT water and allow them to soften.  Check them periodically to be sure the WHOLE chile is softening; sometimes you may need to turn them or freshen the hot water.

3.    While the Anchos are softening, pre-heat the oven to 350 degrees. 

4.  Spray a cookie sheet or baking pan with non-stick spray.  Stem, seed and halve the jalapenos.  Cut the onion into 1" slices.  Place the onion, jalapenos and roma tomatoes on the baking pan; roast in the oven until the tomato skins split and the vegetables start to char.  Remove from oven.

5.  Peel off the tomato skins and discard.  Remove the remaining seeds from the Ancho chiles.  Combine the ingredients and blend in a food processor.  Add salt to taste (everyone's taste varies!) and serve with homemade chips.

I prefer to serve this salsa warm; it kinda reminds me of Pappasito's salsa.  Sooooo good! 

Homemade chips:

1.  Take a baking sheet and coat with non-stick spray. 

2.  Cut corn tortillas into small pieces (I make two cuts each way, like a tic-tac-toe board).

3.  Place pieces on baking sheet and spray tops with non-stick spray.

4.  Bake in oven at 400 degrees until golden brown - remove immediately to prevent burning.

5.  While hot, lightly salt the chips with sea salt.  Allow to cool.

Tomatillo Salsa

Ingredients:

--2 Anaheim peppers

--1.5 lbs tomatillos

--1/2 cup cilantro (I used a bit more 'cuz I love cilantro)

--1.5 tsp cumin

--1 tsp oregano

--2 tbsp Mexican chicken bouillon

Directions:

1.  Preheat oven to broil on high (400-450 degrees).

2.  Peel the skins from the tomatillos and wash thoroughly.  Halve/stem/seed the Anaheim peppers.

3.  Line a pan with tin foil, coat with cooking spray, and broil the Anaheim peppers until they are charred, about 5 minutes.  Bundle up the tin foil after roasting to contain the chiles; let them sit for 15 minutes.

4.  Arrange tomatillos on the same pan and broil until they are charred, about 15 minutes, turning once.

5.  Combine tomatillos, Anaheims, and remaining ingredients in a food processor and serve.