OK - i finally wrote this down as per request by Creighton & many others, so here it is: Steve's Salsa de Arbol/Chipolte {red} 1 full bag ripe roma tomatoes - about as big as your cabeza. 4oz. dried chili de arbol. one 7oz can whole chipoltes. 1 1/2 cup white vinegar. 2 T. salt. two generous pinches of dried whole leaf mexican Oregano. about 1 1/2 cup hot water. preperation: de-stem all the dried chili de arbol, keep the seeds. set aside. place all the tomatoes in a pot & top with water to cover. heat until tomatoes begin to split & drain all water but 1 1/2 cup. blend all ingredients in blender except for the oregano, stir it in afterwards. makes about one gallon. let the salsa sit in a glass gallon jar for 24hrs. unrefrigerated on a cool countertop to blend before dividing to glass jars to freeze. zip-locks work, too. leave 1" space for expansion. at first the salsa will be almost inedibly hot but cools drastically to the taste after a few days. a few chili tepin can be blended in for a fruity/hotter flavour as well..........if you like this one more to come...........Steve.
i'll get that one together. i just gotta write it down when i make it {soon} - i cook by memory..........roasted Garlic/Tomatillo/jalapeno-serrano........Mango-Habenero too.........
Steve, hook me up with the mango habanero asap. I still have a few fresh mangos left and habaneros in the freezer.
OK - this is from memory but you will get the gist - it's REALLY easy, and with any Habenero recipe i will add the obvious: "add to taste" but here you go: about 2/3rds a blender of mangos, 2 bunches of green onions - whole, cleaned. * 1/2 to ONE* de-seeded Hab. try 1/2 1st! with all the connective tissue for the seeds gone too. one nice red bell pepper, de-seeded, lime juice. salt. it will look like baby food. baby food with serious atitude........edit: you can add a carrot, too - i'm serious.
can get green chilies in abundance right now. hatch green chilis.
so lately i'm doing.
1tbs of butter in skillet.
2tbs of flour in skillet. brown it.
add about half an onion and a few cloves of diced garlic to skillet.
take 8-10 green chilis that you've roasted. leave the burned black skin on. cut off stems and half assedly deseed.
pulse in blender with a cup of beef or chicken broth.
add another cup of broth to skillet after the onions garlic flour have all browned.
add pulsed green chilis and broth to skillet.
bring to boil and then simmer down until you like the consistency.
pretty good.
oh yeah salt and pepper to your preference too.
i think that's it.
hatch chilis rock. mom orders direct every year...after being stationed in albuquerque for two years in the 60's. (when and where i was born).
salsa rocks! ask GAAP 'bout the stuff i made while i was out there in tx.
i'll try the canned/heated stuff later in the season. going all fresh this time of year.
my most general composition is some home-grown tomatoes, peppers, onion, cilantro, tomatillos, garlic, salt, teeny bit of fruit, and lime juice. dump into the blender and push the play button.
all ingredients vary according to what's on hand and who's going to be eating it. and i'm not the kind of cook who measures. recipes are just jumping-off points.:biggrin:
I have a great recipe that I can't find, but when I do I'll post it up.
corn, black beans, red onion, garlic, crushed red pepper, red bell pepper, cayenne and other spices, olive oil and a few other things. More like a relish, not tomato saucy at all. It can be pretty tangy if you aren't careful. Lime juice too I think.
Roast (over fire or under a broiler) the tomatillos, a few cloves of garlic, and whatever chiles you prefer (I add a pasilla for smokiness and generally a few jalapenos since the boys do not like things too spicy).
Pour into a blender, add coarse salt, fresh lime juice and a touch of good olive oil (bad oil will make it sharp, but something like Frantoia will lead to unctuous goodness).
Blend and enjoy! It is a great as a dip/condiment but also as a vehicle for roasting whole pork loin ...
1 1/2 tsp. cumin seed, toasted
2 15oz. cans black beans, drained
1 15oz. can corn, drained
1 red pepper chopped
1 small red onion chopped (careful with the red onion, you can always add more but can't take it out...)
3 cloves of garlic crushed
1/2 cup cilantro chopped (I usually skip this)
1/2 cup parsley chopped
2 plum tomatoes chopped
1/3 cup lime juice
1/4 cup olive oil
1/2 tsp. salt
1 tsp. crushed red pepper
1/2 tsp. black pepper
15-20 halved roma tomatoes, rinsed with seeds removed
one yellow onion
five or six whole rinsed habaneros
one bunch of cilantro
three limes
grey sea salt
one carrot
I toss all of the peppers, about 1/4 of the cilantro, 1/4 of the onion and the carrot into the food processor and turn it into a paste. You don't want to touch the stuff or inhale anywhere near the top of the processor.
I chop some of the tomatoes, turn some into paste and blend the rest of it. I do the same with the rest of the onion and the cilantro.
Mix it all together, squeeze out all of the lime juice and add the pulp from one of them. add about 1 tsp of salt
If eaten immediately, this is "in your face" hot. If you let it sit for about six hours, all the flavors blend together for a very nice flavor (I love the hab/carrot combo) and it's not immediately hot. However, the second you stop eating it you'll feel like your mouth is on fire.
Perfect timing for this thread Steve:thumbs_up:
There's someone roasting chile and selling fresh peppers/onions/etc on every corner here in NM- get a year's worth of chili for $15 (that's a lot if you eat it like I do).
Anyway, I'm gonna try to make recipe #1- that was the best salsa I ever had!
OK - here you go: take two whole heads of garlic & clean and lightly brown the whole cloves in a T. of olive oil until lightly brown. clean and blanch a bag of tomatillos as big as your head until they turn bright green, drain. take 1.5lbs of roasted mild green Hatch chili & peel and de-seed. take a 28oz can of jalapenos en escabeche {sliced, in vinagre, with carrots} skin one large white onion. mix all ingredients in a blender, including all the fluids in the pickled jalapenos. add whole serrano peppers to taste {at least 5-10} for added heat & salt to taste. blend. will keep in glass or freeze fine. makes about a gallon. kick ass! can be used to slow cook pork in with some cumin & lime ala Cubana. if Nopalitos are in season you can throw some of those in too............Enjoy!
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Originally Posted by creighton
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