Raúl’s Chipotle Salsa Recipe

Posted on December 26, 2013

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Ingredients:

-1 bottle of very good beer.

-3 medium ripe, roasted tomatoes

(or 1 can (14.5 oz) of diced tomatoes, I prefer Hunt’s Roasted Diced Tomatoes )

-2 cloves of garlic

-2 green onions (washed, trim off head)

-cilantro (about a handful, washed, stems cut off)

-sea salt  (about ¼ teaspoon or to taste: I’m not a salt guy so you might need more)

-black pepper (fresh ground, ¼ teaspoon or to taste)

-cumin (pinch)

-2 fresh serrano peppers (cut off the stems, and dice the peppers into ½ inch pieces)

-chile de arbol (ground): about  1 teaspoon

-chipotle (ground): about 2 teaspoons

-lots of love

Open the beer and take a sip.

If you are using fresh tomatoes, roast them on the grill or put them in the broiler for about 4 minutes, making sure to not lose the juice.  Let them cool, then dice them, again, saving the juice.

Put tomatoes (and juice), cilantro, green onions, and garlic in a food processor that still has a sharp blade.

Add the sea salt, pepper, cumin, serranos, chile de  arbol, and chipotle.

Cover food processor and pulse about 8 – 10 times, then run it for about 30-45 seconds.

Drink rest of beer.  Done.

But where’s the love you ask?  The love is in the details: don’t cheat by using table salt, or pre-ground pepper. Don’t use old garlic or cilantro.  Don’t use a standard yellow onion (it will overtake the salsa before the day is over.) Don’t just throw everything haphazardly in the processor, hit the button and walk away.  Don’t use a blender.

Don’t drink cheap beer.

I highly recommend that you use all three of the hot peppers (chile de arbol, Serrano, and chipotle.) Trust me, it adds a complexity and full mouth experience that  you won’t get without using all three.

If you can’t find ground chile de arbol or chipotle, buy the whole, dried peppers at any supermarket and grind them yourself: not that hard.

I’ve shared this recipe before and my friends come back saying that it just didn’t taste the same as when I make it:  they skimp on the love. 

Done right, this is a very good everyday salsa.  It’ll keep in the fridge for about a week.

Also, mix in with some diced fresh pineapple or peach, put on top of grilled pork chops, chicken, or ahi or mahi, and enjoy.

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