My salsa recipe
I wish I could remember where I found this (and in my head, I hear one of my co-workers saying, “If only there was some way you could search the internet for information you need…”). I probably put my own spin on it, so I’m gonna claim it as my own. When I want to make fresh salsa (which is usually after a month or so of putting up with lousy store-brand picante sauce), this is what I make.
dried red chile peppers (see note)
12 plum tomatoes, halved
1/2 bunch cilantro, leaves only (about 1 cup)
1 bunch green onions, roughly chopped
4-8 cloves fresh garlic, smashed (depending on how much you like garlic)
kosher salt, to taste
1 tbsp lime juice
1. Stem the dried peppers, and if large, cut into pieces. Soak the peppers in boiling water to cover until ready for them in step 3.
2. Set oven rack to second from top position (about 4-6 inches from broiler. Preheat broiler. Place halved tomatoes on baking sheet lined with aluminum foil. Place sheet in oven and cook, turning sheet every 5 minutes, until tomatoes look dried on top and skins are slightly wrinkly, about 20 minutes. Allow tomatoes to cool slightly before proceeding.
3. Drain the chile peppers.
3. In food processor, process the cilantro, green onions, garlic, and salt until all are roughly chopped. Stop the processor, scrape down the bowl, then add the peppers. Chop until peppers are roughly chopped into the mix.
4. With the processor still running, add the lime juice, then add the tomatoes, one at a time, allowing a few seconds between for each to process. When all the tomatoes are added, allow to process for 30-60 seconds. Stop the food processor and check the seasoning. Refrigerate.
Best served with freshly fried (or baked, if you insist) corn chips.
Note: I’m not going to give you any guidance for which peppers to use, or how many. It’s entirely up to you. In my last batch, I used two cascabels, three or four poblanos, and about a dozen unidentified smaller, hot ones. This made a fiery batch that’s perfect for me. Judge the number or variety to add to your taste. You could also use fresh peppers, stemming and maybe seeding, if you would rather go for a fresher taste.
