Recipe by ROV Chef
This is my salsa recipe that I have be trying to get to paper for some time. I always make this to go along with Great Gavacho Guacamole. I have always like the fresh, chunky salsa over the stewed paste stuff. You can't beat the fresh flavor here. You'll never get that out of a jar. As for the dried peppers I use. You can find them in most grocery stores in the Mexican food isle. The hour cook time is the rest time.
- 8 tomatoes (roma)
- 1 red onion (large)
- 1 bunch fresh cilantro
- 1 1⁄2 teaspoons kosher salt
- 1 jalapeno
- 1 1⁄2 tablespoons pureed chipotle chiles
- 8 key limes
- 1 ancho chili (dried)
- 1 casabel chili pepper (dried)
- 6 garlic cloves (roasted)
- 1 tablespoon olive oil (roasted garlic)
Directions See How It's Made
- Dice onions and put in a large work bowl with 1 teaspoon of the salt sprinkled over them. (you want to get a sweat going here).
- Dice up the tomatoes and add to the bowl.
- Mince the jalapeño and add to the bowl. ( I highly recommend you wear some rubber gloves. Trust me on this.).
- Chop up the cilantro and add to the bowl.
- Take the dried peppers and cut the stem end off and get all the seeds out. (they're bitter) Cut the peppers up into thin strips and add to the bowl. ( I like to us kitchen scissors for this).
- Juice the limes into the bowl. Make sure you use a strainer to catch the seeds. If you can't find key limes, use regular lime but only 4-6. Add to taste.
- Add the chipotle puree and the roasted garlic and the roasted garlic oil.
- Stir to combine. ( For this I like to use my already gloved hands. Get in there and give everything a good squeeze.).
- Before adding any extra salt, taste the salsa with the chips you plan to eat the salsa with. This helps to give you tongue a good salt baseline. Skip this and you may have salsa that is too salty.
- Let this sit in the fridge for at least an hour, if not over night to let the flavors mingle and the dried peppers to rehydrate.