Salsa is one of the most popular snack foods on earth but most people have never tried to make it at home. Here are a few ways to easily up the ante and create three amazingly distinct and delicious salsas that will wow the guests at your summer fiesta.
A more traditional salsa with complex balance of heat, sweetness and bitterness.
1 dried ancho chili, diced
6 jalapeño peppers, roasted whole
4 serrano chilis, fresh, deseeded, finely chopped
1 large Spanish onion, finely diced
6 roma tomatoes, halved and roasted
1 tbsp cumin seed
2 cloves garlic, Crushed
cilantro leaves, finely chopped, to taste
6 leaves Mexican Oregano
1 lime, juiced
Salt and black pepper, to taste
On your grill you want to char your jalapeños and tomatoes over high heat until their skin blisters. You also want to hand crush your tomatoes once they cool off. This will intensify the flavours of these components. In a saucepan on medium heat, add your dried anchos and cumin seed and allow them toast. Then add your onions and garlic allowing those to cook down and release their oils. Add your Mexican oregano,
jalapeño and crushed tomatoes. Allow that all to cook down for about 25 minutes adding salt and black pepper as needed. Then take an immersion blender and blend the contents of the sauce pan into a paste, remove from heat and allow it too cool for 15 minutes. Add your diced serrano chilis, cilantro and lime juice stirring it all into the paste. Refrigerate and serve.
HERBED SALSA FRESCA
A chunky take that is low on heat but high on flavour.
1.5 large vidalia or sweet onion, diced 1/2 inch cubes
3 roma tomatoes, diced 1/2 inch cubes
1 tbsp Avocado oil
2 tbsp White vinegar
1 tbsp Apple cider vinegar
2 cloves garlic
6 leaves basil
6 leaves cinnamon basil
3 sprigs lemon thyme
2 limes, juiced
1 tbsp cumin powder
salt, black pepper and cilantro, to taste
In a large mixing bowl place your chopped onions and tomatoes. Toss those with the white and apple cider vinegar; this will take the caustic bite out of the raw onion. In a food processor or blender add your avocado oil, cilantro, garlic, basil, cinnamon basil, lemon thyme, lime juice and cumin powder. Blend into a uniform paste. Add that paste to your mixing bowl and fold the herb paste into the mixture of onion and tomato.
A bright green salsa with brighter acidity and a subtle heat.
5 tomatillo, rough chopped
1 large vidalia onion, finely diced
2 jalapeño peppers, roasted
whole and deseeded
2 serrano chilies, deseeded
4 cloves garlic, minced
2 tsp cumin
1 tbsp avocado oil
cilantro, to taste
1 lime, juiced
salt and black pepper, to taste
In a saucepan on medium heat, sweat your onions first in the avocado oil, then add garlic, tomatillo, jalapeño, Serrano and and cumin. Allow these to simmer for about 15 minutes and really break down the tomatillo, which can be quite firm. Empty the contents of the saucepan into a food processor with the remaining ingredients and blend to an even consistency. I like to make this salsa relatively thick, but adding water can quickly thin the salsa to your preference.
(Originally Posted on UrbaniteNews)