I began my search for the perfect salsa years ago, and used basic combinations out of "The Well-Filled Tortilla Cookbook" as a start----but their sauce was much too wimpy for us! So I changed proportions, added more chiles, more seasonings, and much more "heat"----and ole'! I had it!! We use this stuff all the time! This type of salsa (or sauce) is very popular all over the Southwest, and south of the border, too! You'll find it on home dining tables and restaurant tables everywhere; the natives use it on absolutely everything---even eggs! Make this 1-2 days ahead to give the flavors time to marry.
Prep.Time about 1 hour
4 very large Tomatoes -- chopped
1 medium Onion -- chopped
4 Jalapeño Chiles, stemmed -- coarsely chopped
2 cloves Garlic -- chopped
1 can Chipotle Chiles in Adobo Sauce (7-oz.)
1 teaspoon dried Oregano
1 teaspoon ground Chiles de Arbol (powder) or Chili Powder Blend
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Cumin
1/2 teaspoon ground Coriander
3 tablespoons white Vinegar
1 tablespoon Lime juice
1 teaspoon Habanero Sauce or Tabasco Sauce, optional
Combine all ingredients in a Dutch oven; mix thoroughly. Cook slowly over low heat, stirring occasionally 30 minutes or until vegetables are soft and flavors are well-blended. Place 1/2, 3/4, or all of the mixture (depending on how chunky you like it) into blender or food processor; puree until smooth, about 30 seconds. Return pureed mixture to the pan; mix well. Allow to cool about 30 minutes. Serve warm, or store in sterilized canning jars or plastic containers in the refrigerator up to 3 weeks. Makes 3-4 pints.
Heat Scale = Hot
FOR MEDIUM: Reduce Jalapeño Chiles from 4 to 2; use plain chili powder blend instead of pure; reduce chipotle chiles from a whole can to 1/2 can; use only a dash of Tabasco.
FOR MILD: Use only 1 Jalapeño Chile; use plain commercial chili powder blend instead of pure; use only 1-2 chipotle chiles; eliminate using any hot sauce.

Back to the Archives

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved