Dee’s Smoky Salsa
Makes approximately 3 cups
Made with a combination of dried and fresh chilies, this salsa can be made as spicy or mild as you like. It has a satisfying smokey flavor with a hint of citrus and can be used as a dip with Fresh Corn Tortilla Chips or to top your favorite taco or tostada.
What you’ll need:
4 dried Ancho chile peppers
2 dried guajillo chiles
2 dried pasilla chiles
1 large onion, quartered
4 cloves garlic
2 fresh jalapeno chiles, halved lengthwise
1-2 fresh Serrano chiles, halved lengthwise (optional – for added heat)
1 cup sweet cherry tomatoes
3 Tablespoons fresh lemon oregano or 1 Tablespoon dried Mexican oregano
1 Tablespoon salt
1 teaspoon sugar
Juice of 1 lime
Juice of 1 small or ½ large juicy orange
2 Tablespoons olive oil
¼ cup chopped cilantro or to taste
½ to 1 cup dried chile soaking water
- Use kitchen shears to remove the stems and seeds from dried chile pods.
- Toast the chilies in a dry medium saucepan over medium heat until they become fragrant, turning occasionally, about 5 minutes. Add enough water to cover the chiles. Remove from the heat and let stand 15 minutes.
- While chiles are resting, grill or broil the quartered onion, garlic cloves, tomatoes and fresh cliles until slightly charred. Let cool.
- Transfer the chiles and 1 cup of the soaking liquid to a blender and puree until smooth. Save remaining soaking water for possible use later.
- Add grilled veggies and remainder of ingredients to blender and puree until desired consistency is achieved. You may like it left a little chunky or pureed.
- Taste and adjust seasonings to suit your taste. Allow salsa to set for about 30 minutes to blend flavors. It will keep in a jar in the refrigerator for several weeks.
NOTE: If you have a high powered blender such as a Vitamix, you will be able to add all the ingredients at once and blend until desired consistency is reached.