Monday, February 1, 2016

new salsa

The salsa I made yesterday was a hit!  I really love how it came out, it was great with chips and made the perfect vehicle for a guisado de Puerco.  What I did to make this is take the idea  just a regular salsa verde, but adding habaneros for more heat and mulatos for a more earthy complex flavor.   I will be taking pictures and making an update post, but wanted to make sure I jot this down.

1 chile jalapeño
1 chile serrano
1 chile habanero
1 chile guajillo
2 chile mulato
10-12 tomatillos
1 white onion
4 cloves garlic

1 handful cilantro
3 bay leaves
2 big pinches of Mexican oregano
1 tablespoon ground cumin
juice of 1 lime
salt to taste

- Turn the oven up to 500 and place the jalapeño, serrano, habanero, tomatillos, onion and garlic into a baking dish.  You will want to cook this over several minutes in the oven, turning over to get some char on various sides of the vegetables.
- Split the guajillo and mulato in half and remove seeds, placing on top of the already roasting vegetables.  The idea is to get some color on these as well, but they do not take as long, After they get toasted and darken, remove the baking dish and place the dried chiles in a bowl with boiling water, they will steep for at least 15 minutes.
- Once the remaining vegetables have a decent amount of charred parts on many sides, add them to a blender with the remaining ingredients. Once the dried chiles have rehydrated, they can be added to the blender.  Blend everything together, using the steeping liquid to loosen if necessary.  Add additional salt and spices to your preferred taste.

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