Recipe by Raw Chef
This is an authentic mexican style table salsa. I have spent years perfecting this to achieve the taste of the salsas I had while in Mexico. It's a smooth table salsa which is typical of authentic mexican table salsa. You can make it as mild or hot as you like by adding or reducing the amount of chiltepines or chile pequins. Enjoy!
- 1 (28 ounce) canwhole peeled tomatoes with juice
- 1⁄4 white onion
- 1 tomatillo, husk removed
- 1 serrano pepper
- 1 1⁄2-2 teaspoons salt (start at 1 1/2 and add to taste)
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon granulated garlic
- 3⁄4-1 teaspoon fresh minced garlic
- 3 chilies, de arbols (stems removed)
- 8 chilies, pequins
- 8 chiltepin chilies
- 1⁄2 cup water (from boiling vegetables)
- 12 fresh oregano leaves
- 10 fresh cilantro leaves
Directions See How It's Made
- In medium saucepan add onion, tomatillo and serrano and enough water to cover. Bring to a boil and boil until tomatillo is soft and changes color to a more yellow color (about 10 minutes). While these are boiling, add a few tablespoons of oil to a small saute pan over medium heat. Add the chiltepins and chile pequins for about 10 seconds and remove to drain on a paper towel. Let cool completely. When vegetables are done boiling remove from water and let cool completely. Add everything into a blender and process until smooth.
- Notes - I use 12 chile pequins and 10 chiltepins but I like my salsa pretty hot. Sometimes I will just use my deep fat fryer to toast the chiles instead of using the saute pan.
- If you like your salsa more chunky, reserve half of the tomatoes and the onion, dice and stir in at the end.