My New Version of A Red Salsa
Delight in the bold flavors of this vibrant red salsa, crafted with care to bring out the essence of traditional Mexican ingredients. Roasted tomatillos, garlic, and onion impart a smoky depth, complemented by the lively heat of Chile árbol peppers. Combined with stewed tomatoes, this salsa achieves a perfect balance of tanginess and spice.
Blended to a smooth consistency, each pulse of the blender preserves the integrity of the ingredients, resulting in a salsa that’s as fresh as it is flavorful. Enjoy it generously with crispy tostadas for a true taste of homemade goodness.
How to make My New Version of A Red Salsa:
Ingredients:
2 med size tomatillos
A handful of Chile árbol peppers
1 garlic clove
1/4 med onion
15 oz Stewed tomatoes
Instructions:
On a skillet roasted tomatillos, garlic & onion till they blistered removed and put in a cooking pot
Then I put the handful of chile peppers on skillet and tossed them quickly in the way that they didn’t burn or else the salsa would taste bitter.
Then put them in pot to cook adding 15 oz stewed tomatoes and cooked for approx 10 minute.
Take off stove to cool off then blend all ingredients together just a few pulses at a time added salt for taste.
Pour in a bowl and enjoy with tostadas.
Notes:
Preparation of Ingredients:
Tomatillos: Roasting the tomatillos, garlic, and onion on a skillet until they blister helps develop a smoky flavor and softens them for blending.
Chile árbol peppers: Quickly toss them in the skillet to toast them lightly without burning, ensuring the salsa maintains a balanced heat without bitterness.
Stewed tomatoes: Use canned stewed tomatoes to add a rich, cooked flavor base to the salsa.
Cooking Process:
After roasting, combine the tomatillos, garlic, onion, and chile árbol peppers in a cooking pot with the stewed tomatoes.
Cook the mixture for approximately 10 minutes to meld the flavors together and soften the ingredients further.
Blending:
Allow the cooked mixture to cool slightly before blending. This prevents steam buildup in the blender and ensures a safer blending process.
Blend the ingredients in batches, pulsing just a few times each to achieve a chunky texture, if desired. This preserves some texture in the salsa.
Seasoning:
Add salt to taste after blending. Start with a small amount and adjust as needed to balance the flavors of the salsa.
Serving:
Transfer the blended salsa to a serving bowl and enjoy it with tostadas or your favorite Mexican dishes. The salsa’s fresh, homemade flavors are perfect for dipping or as a topping.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: 20 kcal | Total Fat: 0.2 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 250 mg | Total Carbohydrate: 4 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 1 g
Frequently Asked Questions:
Can I adjust the spiciness of the salsa?
Yes, you can control the heat by varying the amount of Chile árbol peppers.
Use fewer peppers for a milder salsa or increase them for more heat.
Can I use fresh tomatoes instead of stewed tomatoes?
Yes, you can substitute fresh tomatoes if preferred.
Adjust cooking times accordingly to ensure they soften and blend well.
How long can I store this salsa?
Store the salsa in an airtight container in the refrigerator for up to a week.
Flavors may intensify over time.
Can I freeze this salsa?
Yes, you can freeze it in a freezer-safe container for up to 3 months.
Thaw in the refrigerator before serving.
What are tomatillos and where can I find them?
Tomatillos are small, green, tomato-like fruits with a husk.
They’re typically found in the produce section of most grocery stores or markets.
How do I know when tomatillos are roasted enough?
Roast them until the skins blister and char slightly.
This process enhances their flavor and softens them for blending.
Why do I need to cool the ingredients before blending?
Cooling prevents steam from building up in the blender, which can cause splatters and potential burns. It also helps retain the vibrant color of the salsa.
What should I serve with this salsa besides tostadas?
This salsa pairs well with tacos, quesadillas, grilled meats, or as a topping for scrambled eggs or baked potatoes.
Can I adjust the consistency of the salsa?
Yes, blend the salsa longer for a smoother texture or pulse it fewer times for a chunkier consistency, depending on your preference.
How can I make this salsa less acidic?
Adding a pinch of sugar while blending can help balance out the acidity from the tomatoes and tomatillos without compromising the flavor.