1/1 Photo of Sue's Mexican Table Salsa
Sue Lau's Note:
This is probably not like the usual run-of-the-mill salsas you are used to. It's a roasty type of salsa, with guess what? No tomatoes allowed. If you thought salsa had to have tomatoes, you should definitely try this. I first had something like it at a Mexican restaurant not too far from where I live. Wanting it for home, I knew it wouldn't be long before I made my own version. I hope you like it! I do! You will need the dried chiles for this. Look for them at any Mexican or Hispanic grocery, or a market that has international foods (you can also buy them online). The minced jalapeno and habanero are just suggestions (what I used). If you like it hotter, or have different types of peppers, or don't want them (the salsa is mildly spicy without), then feel free to adjust that to your own taste.
My Private Note
Units: US | Metric
- 10 dried New Mexico chiles
- 10 dried arbol chiles
- 3 dried guajillo chilies
- 1 dried ancho chile
- 1 quart boiling water
- 1/2 large sweet onion, coarsely chopped
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons salt, to taste
- 3 cloves garlic
- 1/4 cup finely chopped cilantro
- 2 fresh jalapeno peppers, seeded and minced
- 1 fresh habanero pepper, seeded and minced
- 1About one hour before, tear off the stems and any woody part from the dried chiles.
- 2Shake out all the seeds, and tear them up (like you are ripping up an evil credit card) and place them into a heatproof bowl.
- 3Cover torn chiles with the 4 cups boiling water (make sure they are covered well- add more boiling water if needed).
- 4Weigh the top of the chiles down with a heatproof plate (just to make sure they stay submerged).
- 5Allow them to soften in the hot water for about 1 hour.
- 6Using a slotted spoon, remove the chiles from the water, but do not discard the water (set it aside for now).
- 7Place the softened chiles in a blender or food processor, along with the chopped 1/2 onion, salt, garlic, red wine vinegar, and lime juice.
- 8Puree mixture until smooth, adding 3/4-1 cup of the reserved soaking liquid to get the consistency you like (discard any liquid you don't need or save it to cook with rice).
- 9Pour pureed salsa into a bowl, and stir in the minced chiles (protect your hands if you want with gloves while mincing) (use habanero, jalapeno or whatever kind you like or have) and chopped cilantro.
- 10If you have not protected your hands with gloves while mincing the hot chiles, wash them several times with dishwashing liquid to help remove some of the volatile oils.
- 11And don't rub your eyes.
- 12The salsa may get hotter as it sits for awhile with those minced chiles, so consider that when deciding how many chiles to use.
- 13Adjust seasonings for salt (if necessary) and serve with warmed chips or over food.
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Nutritional Facts for Sue's Mexican Table Salsa
Serving Size: 1 (1237 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 53.2
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1565.6 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 3.1 g
- Sugars 3.7 g
- Protein 1.9 g
The following items or measurements are not included:
dried guajillo chilies