I’VE BEEN making my own salsas for years but I’ve never bothered to write down any recipes, primarily because the recipe changes each time I make it. But friends have been pressing me to write down the recipe, so here it is. This recipe will give you a rich, thick dark -red salsa with an intriguing slightly smokey taste. It is relatively mild. If you prefer it spicier, add another chipotle chile.
- Place two tomatoes and four tomatillos in boiling water and let boil until tomatillos start to soften. Place them in your blender. Do not get rid of the water.
- On a hot skillet, place two ancho chiles and two guajillo chiles. Leave them there for a couple of minutes on each side, then place them in the hot water and let them soak for a few minutes.
- Place the chiles in a blender.
- Place four garlic cloves and a sliced half onion on the hit skillet and leave them there for a few minutes, until the onion becomes translucent. Add them to the blender.
- Add half a cup of chopped cilantro to the mixture in the blender.
- Add one chipotle pepper from a can of chipotle in adobo.
- Add the juice of half a lime and a quarter cup of vinegar and some salt.
- On the still-warm skillet, heat one teaspoon of cumin seeds and an equal amount of oregano. Let them toast for a bid and add to the blender.
- I think that’s it. Purée just long enough to get a nice chunky salsa consistency. You’re welcome.