Salsa Casera is a quick and easy salsa for your next Taco Tuesday. You can easily make this salsa in less that 20 minutes.
I found the recipe in a new book, salsas and moles – fresh and authentic recipes from Deborah Schneider. I love this book. It is full of great recipes that I know my family would love.
I spent many years in the Southwest and grew to love salsa and mole. The Author, Deborah Schneider, shares great recipes that remind me of home.
The introduction to the book told me all about the different chiles that are available for home chefs. They are ranked from the hottest to the mildest. I also learned how to work with chiles and which ingredients are most commonly used when making sales and moles.
I decided to try the salsa casera as my first recipe. I am happy to say that it came out perfect. It was so easy too! One thing I really loved about it – very little chopping. Yes, that is right, I didn’t have to stand in the kitchen chopping tomatoes, jalapeños, onions and tomatillos. This recipe was so easy.
Just look at this salsa – doesn’t it make you think you are in a restaurant? It is so much better than that.
- 2 cups water
- 3 teaspoons kosher salt
- 6 medium tomatillos, husked and washed
- 3 medium Roma tomatoes
- 1/2 white onion, diced
- 4 large cloves of garlic
- 1 jalapeno, stemmed
- 1 chile de Arbol, stemmed
- 1 tablespoon minced cilantro (optional)
- In a 2 quart saucepan, combine the water, 2 teaspoons of the salt, and the tomatillos, tomatoes, onion, clove, garlic, and chiles. Bring to a simmer over medium heat and cook gently for about 10 minutes, until the tomatillos are just softened. Be careful not to boil vigorously, or the ingredients may fall apart. With a slotted spoon, transfer the vegetables to a food processor, draining well. Discard the cooking liquid. Add the remaining 1 teaspoon of salt and pulse the salsa until it is very smooth, with specks of chile de arbol. Cool completely. Stir in the cilantro, Taste and adjust seasoning if necessary.
- * I added more cilantro - I just love that stuff. Also, I did not use the cloves.
The next chapter I will be looking through is titled, hot salsas. The salsas are ranked from hottest to mildest. When Big and I lived in the Southwest, we were able to eat super hot peppers. We lived close to Hatch, New Mexico, and chile was a part of almost every meal. I am not so sure we would be able to eat the hottest chile any more – I will let you know.
I would highly recommend salsas and moles by Deborah Schneider as a book that you should have on your bookshelf. You will find out everything you ever wanted to know about chiles and some great recipes too!
I am involved with Foodies Read and am sharing this review and recipe there. Here’s what everyone else is reading this month: January 2016 Foodie Reads Challenge.
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