HOMEMADE SALSA RECIPE REQUEST

MATERS, CILANTRO, ONIONS, AND PEPPERS AND WHATNOT.

Tomatoes, onions, cilantro, jalapeno, lime juice, garlic, salt & pepper. Can't mess it up.

Use tomatillios in place of tomatoes and and leave out the onion and you have a salsa verde.

Here is my recipe I posted 2 days ago in the salsa thread.....and a week before that in the salsa thread. I'm now calling this my German Salsa..J/K.... I've been putting the tomatoes. onions and Anaheim/Poblano peppers on the charcoal grill for 10 minutes or so before blending them.

Salsa

1 ancho dried pepper
3 or 4 chipotle dried pepper

Remove seeds from peppers.

2 tomatillos
6 roma tomatoes
1 yellow onion chopped in 1/4s
1 Anaheim Pepper chopped in half/ deseeded
1 Poblano Pepper chopped in half/ deseeded

1/2 cup fresh cilantro

1 1/2 t cumin
1 t white pepper
1 t mexican oregano
1/2 t black pepper
3 hole peeled cloves of garlic

1/2 cup of the water you boiled the dried peppers in.

Toast dried peppers in a dry skillet for about 5 minutes

Put toasted peppers in 3-4 cups of boiling water. Immediately reduce heat and simmer for 15 minutes

Toast tomatoes (both types), Green peppers and chopped onions in the dry skillet for 15 minutes or so. You will get a charred mark on only part of the tomatoes since they are round. The goal is to soften the tomatoes and onion, not totally cook them. (OR GRILL THEM ON YOUR CHARCOAL GRILL)

Place toasted tomatoes, onions, hydrated peppers, 1/2 cup water, cilantro and seasonings into a blender and mix on the chopped setting. I like to leave half the tomatoes out to get a good mix in the blender and then add them and mix for only a few seconds. This makes the salsa chunky.

Hint: The dried chipotle packs a punch. Put only 1/2 of the hydrated chipotle in the mix. After mixing do a taste to check spiciness. This warm salsa will be more spicy than after it is cooled in the fridge over night.

You can use about any dried pepper but some are hotter than others. Ancho is pretty mild, pusilla is medium and chipotle is hot. Arbol pepper is a good sub for cayenne in terms of heat. New Mexico pepper is a medium heat pepper that can be used instead of pusilla.

This whole process takes about 30 minutes.

You can riff on that recipe. Go all tomatillos (12 or so) to make a green salsa. Then I sometimes put the green salsa back in the skillet, bring to a boil, add peeled shrimp and use this as a sauce over all types of fish.