My favorite salsa/chile recipe

[w3bny]

I should'nt be doing this....

1 can La Costena Tomatillos
12 chile arbol
1 dried habanero (maybe)
4 cloves garlic
bunch of cilantro
salt

Drain one can of tomatillos and put them in a blender. Take the dried chiles (without the dried habanero) and put them in a little omlette pan or your little eggie pan on high heat. Start to toast the arbols. Dont burn them. Just start to toast them. If you can smell them, you are just about there. Take the ends off, break in half and put in blender. Take the dried habanero (if you want) and either seed it or put the whole thing sans stem into the blender. (I seed mine). Pre-grind/chop the garlic and put into blender. 4 cloves is a good start. Rinse and rough chop the cilantro. uhh...a good palmfull is a good place to start. and put into blender as well. Now put on a blend or mix setting and pulse it until its all blended through. Salt to taste and beware, its gonna be very warm to nicely hot! but its bright, citrusy, and makes a great beverage as well :yum:

[kc7jty]

sounds good, you didn't mention to seed the arbols. arbol seeds taste like wood.

I'll post my salsa recipe I got from an Abuela who ran a restaurant here some 20 years back next time.

[KC2UGV]

Sounds like it would go well with some tortillas and mezcal.

[w3bny]

sounds good, you didn't mention to seed the arbols. arbol seeds taste like wood.

I'll post my salsa recipe I got from an Abuela who ran a restaurant here some 20 years back next time.

Seed them?!? MEH! Never seeded them. Only habaneros to help tame the heat.

[kc7jty]

Salsa picante:

1 lb fresh jalapenos
1/2 tsp fresh ground cumin (3/4 tsp pre ground)
1¼ tsp dried Mexican oregano
1-28 oz can whole tomatoes (or fresh)
3 to 4 cloves fresh garlic
1/2 of a 3 inch onion
salt (to taste)
water

Combine sliced jalapenos, chopped onion, cumin, oregano, salt, 1 cup water.
simmer in covered sauce pan 15 mins.
remove from heat, add minced garlic, mash with potato masher (no blender)
place into container allow to cool.

Rinse pan, add tomatoes & juice, (a little dried basil is optional), mash with masher & simmer gently 10 mins, allow to cool.

AFTER BOTH ARE COOLED to room temperature, stir together (NO BLENDER), add some water if necessary.

This is a typical Mexican restaurant salsa that few make anymore cause it's too much bother.

[w3bny]

Sounds like it would go well with some tortillas and mezcal.

Guzano Rojo....ugh..my head hurts from just saying the name :-P

But yeah, fresh corn tortillas and mezcal does sound good.

[kc7jty]

100% blue Agave

[w3bny]

100% blue Agave

Head dosnt hurt...as much. Sat down with my brother and a friend one time and ate salsa, chips and killed a bottle of Hornitos.

[W3MIV]

That oregano the kind you smoke? Or the kind you eat?

Why half of a three-inch onion? Why not just use a 1 1/2-inch onion?

8)

[NQ6U]

100% blue Agave

Now yer talkin' barkeep! That's da kine.