Gavacho's Pico Salsa
"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 recipe #225832. 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."
photo by ROV Chef
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
4 cups
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
ROV Chef
Kennewick, WA
<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>
