Everything” Salsa

This robust "Everything" Salsa is a crowd-pleasing condiment that bridges the gap between a traditional Mexican salsa and a rich tomato sauce. By simmering New Mexican or guajillo chiles with smoky chipotle or morita varieties, you create a deep, layered flavor profile that is both spicy and aromatic. The addition of vine-ripened tomatoes and sweet red onion provides a bright, fresh backbone, while a whole head of garlic adds savory depth. A splash of half-and-half (optional) smooths out the acidity, making it incredibly versatile. It&# 226;ÂÂs perfect as a dip for tortilla chips, a marinade for grilled meats, or a sauce for enchiladas and pasta. Make a big batch and refrigerate or freeze it for quick meals all week long.

Cooking Method: Grilling, Stewing

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 1

Calories: 317.7

Dietary: Gluten-free, Vegetarian

Description

This robust "Everything" Salsa is a crowd-pleasing condiment that bridges the gap between a traditional Mexican salsa and a rich tomato sauce. By simmering New Mexican or guajillo chiles with smoky chipotle or morita varieties, you create a deep, layered flavor profile that is both spicy and aromatic. The addition of vine-ripened tomatoes and sweet red onion provides a bright, fresh backbone, while a whole head of garlic adds savory depth. A splash of half-and-half (optional) smooths out the acidity, making it incredibly versatile. It&# 226;ÂÂs perfect as a dip for tortilla chips, a marinade for grilled meats, or a sauce for enchiladas and pasta. Make a big batch and refrigerate or freeze it for quick meals all week long.

Ingredients

4 New Mexican or guajillo chiles
4 Chipotle or morita chiles
2 1/2 pounds Vine-ripened tomatoes; cut in half
1 Sweet red onion; quartered
1 Head of garlic; top sliced off
1 large Sprig oregano or marjoram
4 cups Water
2 teaspoons Salt
1/4 cups Half-and-half

Directions

1
Rinse the dried chiles and remove the stems.
2
Place the chiles, halved tomatoes, quartered onion, garlic head, oregano, water, and salt into a large pot.
3
Bring the mixture to a simmer over medium heat.
4
Reduce heat to very low and simmer gently for 30 minutes until the chiles are soft and the garlic is tender.
5
Remove the pot from heat and let cool slightly.
6
Transfer half of the solid ingredients (chiles, onion, garlic, oregano) to a blender.
7
Add about 1 cup of the simmering liquid to the blender.
8
Blend on high until the mixture is completely pureed and smooth.
9
Place a fine-mesh sieve over a large saucepan or bowl.
10
Pour the puree through the sieve, using a spatula to press out all the liquid and pulp.
11
Discard the remaining seeds and skins left in the sieve.
12
Repeat the blending and straining process with the remaining solid ingredients and liquid.
13
Stir the half-and-half into the strained salsa if desired for a creamier texture.
14
Serve immediately or refrigerate in an airtight container for up to a week.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 317.7kcal

% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 9794.3mg409%
Total Carbohydrate 71.5g24%
Dietary Fiber 12.4g50%
Sugars 9.9g
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salsa, chiles, tomatoes, guajillo, chipotle, garlic, onion, mexican, dip, smoky, simmer, blend, homemade, versatile, marinade, enchiladas, spicy, oregano, summer

Read it online: https://www.chefs-mate.com/recipe/everything-salsa/