Salsa Of The Table Recipes

Steps:

• About one hour before, tear off the stems and any woody part from the dried chiles.
• Shake out all the seeds, and tear them up (like you are ripping up an evil credit card) and place them into a heatproof bowl.
• Cover torn chiles with the 4 cups boiling water (make sure they are covered well- add more boiling water if needed).
• Weigh the top of the chiles down with a heatproof plate (just to make sure they stay submerged).
• Allow them to soften in the hot water for about 1 hour.
• Using a slotted spoon, remove the chiles from the water, but do not discard the water (set it aside for now).
• Place the softened chiles in a blender or food processor, along with the chopped 1/2 onion, salt, garlic, red wine vinegar, and lime juice.
• Puree mixture until smooth, adding 3/4-1 cup of the reserved soaking liquid to get the consistency you like (discard any liquid you don't need or save it to cook with rice).
• Pour pureed salsa into a bowl, and stir in the minced chiles (protect your hands if you want with gloves while mincing) (use habanero, jalapeno or whatever kind you like or have) and chopped cilantro.
• If you have not protected your hands with gloves while mincing the hot chiles, wash them several times with dishwashing liquid to help remove some of the volatile oils.
• And don't rub your eyes.
• The salsa may get hotter as it sits for awhile with those minced chiles, so consider that when deciding how many chiles to use.
• Adjust seasonings for salt (if necessary) and serve with warmed chips or over food.

Steps:

• In a small pot, bring the broth to a boil. Meanwhile, in a heavy skillet over medium heat, toast all the chilies, turning, about 2 minutes. Reduce heat to low and add the oil and garlic and fry until golden, about 3 minutes. Transfer the chilies, oil and garlic to the broth, reduce heat and simmer, covered, 30 minutes. Strain.
• Place 1/2 cup of the liquid and the garlic in a blender or food processor. When the chilies are cool, chop each into 4 pieces, add to the blender and puree. Gradually add the rest of the liquid and the salt. Adjust seasoning. Can be refrigerated for up to a week.

Steps:

• In medium saucepan add onion, tomatillo and serrano and enough water to cover. Bring to a boil and boil until tomatillo is soft and changes color to a more yellow color (about 10 minutes). While these are boiling, add a few tablespoons of oil to a small saute pan over medium heat. Add the chiltepins and chile pequins for about 10 seconds and remove to drain on a paper towel. Let cool completely. When vegetables are done boiling remove from water and let cool completely. Add everything into a blender and process until smooth.
• Notes - I use 12 chile pequins and 10 chiltepins but I like my salsa pretty hot. Sometimes I will just use my deep fat fryer to toast the chiles instead of using the saute pan.
• If you like your salsa more chunky, reserve half of the tomatoes and the onion, dice and stir in at the end.

Steps:

• Combine the tomatoes, chiles, olives, scallions, vegetable oil, vinegar, garlic, basil, oregano, salt and pepper in a bowl and chill at least 2 hours. Serve with tortilla chips.

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.