Salsa using A Mix of Hatch And Pueblo Chiles with Homemade Chips

Salsa using A Mix of Hatch And Pueblo Chiles

Ingredients:

Salsa

0.5 pound Hatch chile peppers

2.5 pounds heirloom tomatoes

1 medium white onion

4 cloves garlic

Juice from 1 lime

¼ cup chopped cilantro

Salt to taste

Tortilla Chips

Vegetable oil for frying

Twelve 6-inch corn tortillas (preferably white)

Fine salt

Instructions

Salsa

Heat oven to 350 degrees F.

Slice the Hatch chile peppers, Pueblo chiles peppers and tomatoes in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets.

Slice the onion into chunks and place them onto the baking sheets.

Place the garlic on the baking sheets as well.

Bake for 20-25 minutes, or until the pepper skins are nicely charred.

Remove from heat and allow to cool. Peel the skins from the peppers and tomatoes and discard.

Drop the peppers and tomatoes into a food processor.

Squeeze garlic from their skins and place them into the food processor along with the onion.

Add lime juice, cilantro and salt. Process until smooth.

Adjust for salt and set into a covered bowl.

Refrigerate a few hours to allow flavors to mingle.

Tortillas Chips:

Step 1:

Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches.

Place a deep-frying thermometer in the pot.

Heat the oil over medium heat to 360 degrees F.

Step 2:

Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.

Step 3:

Raise the heat to high.

Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes.

Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.)

Cool and season with salt.

Serve.

Notes of Making Salsa

Roasting the Ingredients: Roasting the Hatch chile peppers, Pueblo chiles peppers, tomatoes, onion, and garlic in the oven adds a rich, smoky flavor to the salsa and helps to bring out their natural sweetness.

Peeling the Skins: After roasting, allow the peppers and tomatoes to cool before peeling off the skins. This step not only removes any tough or bitter skins but also enhances the texture of the salsa, making it smoother and more enjoyable.

Food Processor: Using a food processor makes it easy to blend the roasted peppers, tomatoes, onion, garlic, and cilantro into a smooth salsa consistency. Be sure to process until smooth for a uniform texture.

Adjusting Seasonings: Taste the salsa after blending and adjust the salt level according to your preference. The lime juice adds acidity and brightness to the salsa, balancing the flavors of the roasted vegetables.

Chilling Time: Allowing the salsa to chill in the refrigerator for a few hours before serving allows the flavors to meld together, resulting in a more complex and flavorful salsa. This step is optional but recommended for the best taste.

Versatility: This salsa can be served as a dip with tortilla chips, spooned over grilled meats or fish, or used as a topping for tacos, burritos, or nachos. Its versatility makes it a great addition to any Mexican-inspired dish.

Customization: Feel free to adjust the ingredients based on your taste preferences. You can add more or less cilantro, adjust the amount of lime juice for acidity, or even add additional spices like cumin or chili powder for extra flavor complexity.

Notes of Making Tortilla Chips:

Oil Temperature: It’s crucial to maintain the oil temperature at around 360 degrees F for frying the tortilla chips. Using a deep-frying thermometer helps ensure the oil stays at the right temperature, resulting in crispy chips.

Uniform Size: When cutting the tortillas into sixths to make chips, aim for uniform size to ensure even frying. This helps prevent some chips from becoming overly crispy while others remain undercooked.

Batches for Frying: Avoid overcrowding the pot when frying the chips. Work in batches to allow sufficient space for the chips to fry evenly without sticking together.

Even Browning: Flip the chips with a skimmer or slotted spoon while frying to ensure they brown evenly on both sides. This helps achieve a consistent golden color and crispy texture.

Draining Excess Oil: After frying, transfer the chips to a paper towel-lined pan to drain excess oil. This step helps remove any excess oil, resulting in lighter and less greasy chips.

Cooling and Seasoning: Allow the chips to cool completely before seasoning with salt. Sprinkling salt while the chips are still warm helps it adhere better to the surface, enhancing the overall flavor.

Seasoning Variations: While fine salt is commonly used for seasoning, you can experiment with different seasonings or spice blends to customize the flavor of the chips according to your preference.

Storage: Store the cooled chips in an airtight container to maintain their crispiness. If storing for later use, ensure they are completely cooled before sealing the container to prevent moisture buildup.

Reheating: If the chips lose their crispiness over time, you can reheat them in the oven at a low temperature for a few minutes to restore their crunchiness before serving.

Serving: Serve the freshly fried tortilla chips alongside the homemade salsa for a delicious and satisfying snack or appetizer. They’re also great for dipping into guacamole or other dips of your choice.

Nutrition Information:

Serving Size: 1 serving

Frequently Asked Questions:

Can I use different types of chiles if I can’t find Hatch or Pueblo chiles?

Yes, you can substitute with other mild or medium-spicy chiles like Anaheim or poblano peppers.

Do I need to remove the seeds from the chile peppers?

Yes, removing the seeds helps reduce the heat level of the salsa.

However, if you prefer a spicier salsa, you can leave some or all of the seeds in.

How long should I bake the peppers and tomatoes?

Bake for 20-25 minutes, or until the pepper skins are nicely charred.

Keep an eye on them to prevent burning.

Can I skip the step of peeling the skins from the peppers and tomatoes?

While peeling the skins isn’t mandatory, it helps improve the texture and appearance of the salsa.

If you prefer a chunkier salsa with more texture, you can leave the skins on.

Can I use a blender instead of a food processor?

Yes, you can use a blender instead. Just be careful not to over-blend, as it can make the salsa too smooth.

How long should I refrigerate the salsa before serving?

Refrigerate the salsa for a few hours to allow the flavors to meld together.

However, if you’re in a hurry, you can serve it immediately after making it.

Can I freeze the salsa for later use?

Yes, you can freeze the salsa in airtight containers for up to several months.

Thaw it in the refrigerator before serving.

Is it necessary to use heirloom tomatoes, or can I use regular tomatoes?

Heirloom tomatoes are preferred for their rich flavor, but you can use regular tomatoes if that’s what you have available.

Can I adjust the amount of cilantro and lime juice?

Yes, feel free to adjust the amount of cilantro and lime juice according to your taste preferences.

How long will the salsa last in the refrigerator?

The salsa will typically last for about 5-7 days when stored in an airtight container in the refrigerator.