I think I nailed it tonght. A can of diced tomatos, 3 jalapinos, 1 habanero, 4 cloves of garlic, a handful of fresh cilantro, some kosher salt, lime juice. and half a red onion. All mixed i nthe blender. This stuff has good heat. Almost too much to eat a lot of, but I’ll power through it, and lots of flavor. Very good stuff.
Sounds great!
The one other ingredient that I find really helps meld the flavors is a pinch of sugar.
Here’s a recipe I found that can be used as a base to build upon.
Add some habanero or hot sauce for more flavor and heat.
Weaze is weak…ya need some Serranos!
Two words…Dorset Naga…Gonna have to find me one of them bad boys. ;D
A little sugar you say? I’ll give that a try next batch. I can see how that would help everything gel.
the Naga pepper are in direct competition …yet to be proven at the pepper institute
Post late night brew-session habanero salsa and beer.
Took me about 5 minutes to whip this up. The dried chiles: 1 jalapeño, 1 ancho, 2 serrano plus a couple tsp of crush red pepper.
Cilantro and onions (3/4 cup) post-rinse and drained… And mixed into the already blended salsa.
And if you EVER get a chance to buy these chips don’t pass them up. They are the absolute best.
They are a homemade-style miracle!
Here’s the ones we like, made in the town next door…
…who’d a thunk good Tortilla chips made in VA?
I like these. There are locally made chips around the E Lake Street area of Minneapolis that are great too.
These aren’t bad. Local. That seems to be a mini-trend here, local chips 
Timely cartoon in today’s funnies…
Another great way to serve chips is to buy fresh corn tortillas and cut them into quarters, then fry them fresh in hot oil (350F). When the chips float to the top of the fryer and look slightly toasted, remove them to drain and apply a light coating of salt. Serve them warm with your favorite salsa recipe.
mmm…mmm…good!
I make my salsa cruda with fresh, ripe tomatoes, white onion, scallions, jalapenos/serranos, cilantro, salt, and lime juice. Unlike some here, I never run the ingredients through a blender. Always hand chopped. Salsa verde is another matter, where I will simmer the tomatillos before running them through a blender before incorporating with other ingredients.
Who has a molcajete and tejolote? Those nice, black basalt ones are impossible to find here in southern Oregon.
Anyone have any books by Diane Kennedy?
I’ve got a molcajete, which I’ve dubbed “El Gordo” since it looks like a fat pig. ;D And I’ve got The Art of Mexican Cooking by Kennedy. But I think one of the most helpful resources I have for Mexican cuisine is my buddy who is the executive chef at a Mexican restaurant here in Minneapolis. Check out the dinner menu: http://www.barriotequila.com/BarrioDinnerMenu.pdf.
Nice menu and resouce! I’ll bet he has a pretty nice selection of fine Tequila as well.
Do you have any of his salsa recipes?
I don’t have any of his exact recipes, but he freely tells me the ingredients. I’m sure if I asked him, he’d be willing to give me proportions. His red chile-based salsa and salsa verde recipe is really similar to Rick Bayless’ recipes. To be honest though, I think my buddy’s salsas taste better, and I’ve eaten at a couple of Rick’s restaurants in Chicago.
No worries…I was just curious.
I’m not sure, but I would guess that in the restaurant business, good or secret recipes are to be gaurded and treasured.
I bought 13.5 pounds of Hatch green chiles last weekend. Dehydrated about a third of that- enough to jam-pack a gallon freezer bag full. The other 2/3 got roasted on the egg. Sorry no pics…
Made a batch of chile verde or “green salsa” last night for a coworkers birthday today. Got a lot of complements. Went crazy over it, asking in amazement how the white guy made this salsa.
Here it is:
1/2 white onion diced
3 garlic cloves chopped
3-5 roasted and peeled Hatch green chiles depending on size.
2 tsp of salt
1 cup of water.
Juice of 1/2 lime
Soften onions and garlic in saucepan. Add to blender with the rest of the ingredients and pulse until well incorporated. Adjust salt and water if needed.
Very picoso.
Also made a batch of my regular quickie salsa subbing in some of the dried and fresh chiles. Not so hot but not almost pure chile either…
Euge,
I googled hatch chiles because I hadn’t heard of them before. Are they basically fresh New Mexico chiles (as opposed to fully ripened/reddened and dried)?
Next weekend is my family’s third annual “mole fest.”. Going to do black, green, and red moles in cazuelas over an open flame. There will be plenty of homemade salsa too. Maybe micheladas thrown in for good measure. Not bad for a bunch of gringos in Minnesota, eh? ;D
Yes they are the fresh green chiles. In a pinch the canned Hatch chiles work well.
I love mole. Are you making them from scratch? It’s a lot of work.