Does anyone happen to have a recipe for a hot/warm authentic salsa? I have only seen this at a few family owned Mexican restaurants and they usually serve the pickled carrots/jalapenos with it. It seems different than a typical salsa in that it usually seems very thin in consistency. Thanks in advance!
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Authentic Hot/Warm (Temperature) Mexican Salsa Recipe
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Last: 3 yr ago by Candiru
Preheat oven to about 425.
Take about 8-10 Roma tomatoes and halved and seeded, 1-2 jalapeos halved optional to seed (can also use serranos), medium white onion quartered, and 3 cloves of garlic.
Cover a sheet pan with foil and drizzle with oil (neutral such as avocado not olive). Place the veggies face down on the pan (cover garlic with a tomato half), drizzle veggies with oil, and roast for 25-35 minutes.
Scrape everything off into a food processor and add some cilantro and juice from a lime. Salt to taste. Pulse until you get your desired consistency.
Take about 8-10 Roma tomatoes and halved and seeded, 1-2 jalapeos halved optional to seed (can also use serranos), medium white onion quartered, and 3 cloves of garlic.
Cover a sheet pan with foil and drizzle with oil (neutral such as avocado not olive). Place the veggies face down on the pan (cover garlic with a tomato half), drizzle veggies with oil, and roast for 25-35 minutes.
Scrape everything off into a food processor and add some cilantro and juice from a lime. Salt to taste. Pulse until you get your desired consistency.
This is pretty close to what I do. Sometimes I sub a 7 oz can of chipotles for the jalapeos.
My only alteration is to blanche and peel the tomatoes first. Then put the peelings in the oven with the rest until they are scorched pretty well and add to the food processor with the rest. The blackened peelings give it a bit more of an intense flavor kick.FIDO*98* said:
Preheat oven to about 425.
Take about 8-10 Roma tomatoes and halved and seeded, 1-2 jalapeos halved optional to seed (can also use serranos), medium white onion quartered, and 3 cloves of garlic.
Cover a sheet pan with foil and drizzle with oil (neutral such as avocado not olive). Place the veggies face down on the pan (cover garlic with a tomato half), drizzle veggies with oil, and roast for 25-35 minutes.
Scrape everything off into a food processor and add some cilantro and juice from a lime. Salt to taste. Pulse until you get your desired consistency.
Thanks for the replies. I am going to experiment with it this weekend and see how it goes.
I do something very similar as well. Always turns out great!
Fido - did your recipe. Left seeds in one of the jalapeos and used 2tsp of salt. It was excellent. Thanks again - great recipe!
Note instead of salt I throw in a cube of tomato bouillon when I throw everything in the blender. Comes out really good.
Another variation would be to smoke the tomatoes, jalapeos, and onion. Done this several times and it's turned out great
I smoke my salsa verde. Love it. Need to make a batch and make some chicken enchiladas next weekend.
Use a molcajete instead of a blender, much better consistency.
Not sure if there's on the internet but my wife makes a mean tomatillo salsa and adds a few jalapeos. Good on everything.
RCR06 said:
Another variation would be to smoke the tomatoes, jalapeos, and onion. Done this several times and it's turned out great
Always put a pan of tomatoes, jalapeos, and onion on if I'm smoking chickens.
Can't have smoked chicken tacos without smoked salsa.
Tangent, but how do you prepare your smoked chicken for the tacos?
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