Authentic Mexican Style Table Salsa
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
1 quart
- Serves:
- 8-10
ingredients
- 1 (28 ounce) can whole 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
- 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.
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