Chips and salsa are my favorite food. So when Emma's beloved former nanny, Isabel offered to teach me to make this salsa, using chiles she grows at her house; I couldn't say no. This homemade salsa has the right amount of spicy bite and is packed full of bright flavors. Drizzle some on top of last week's green pozole, and an icy cold Mexican beer. *note: these dried chiles are SPICY, be very careful when handling them and add them to your salsa incrementally... start with one and work your way up.
Ingredients
6 Roma Tomatoes
1 (or more) dried Pequin Pepper, Chile de Arbol, or a fresh jalapeno
1 garlic clove, roughly chopped
1/4 onion, roughly chopped
1/2 cup of loosely packed cilantro leaves
1 tablespoon lemon juice
salt
pepper
Instructions
Place tomatoes and one (or more if you like very, very hot salsa) dried chilies in a small to medium sized saucepan, and add enough water to cover, cook covered over medium-low heat for 30 minutes. (If using a fresh jalapeno, do not add it to the water. Remove the stem, and seeds and add it to the food processor with the other ingredients below)Take pan off heat, remove the lid, and let the tomatoes cool in their water. Once cooled, peel tomatoes and remove their core by squeezing and pulling their flesh from the core. Gently pull stem out of chile.
In the bowl of a food processor, combine tomatoes, stemmed chile pepper, garlic onion, cilantro, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, and pulse until the right consistency, being careful not to liquefy or puree the salsa. Taste for seasoning, and refrigerate for at least an hour. The flavors will meld the longer it rests in the fridge. Stored in an airtight container, in the fridge this salsa will keep for a week.
Photos by me
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