I realize in the community of salsa makers, no one wants to share their recipes. Everyone acts like they are going to get their prize winning salsa patented, bottled, and it’s going to be the next big thing to sweep the shelves at every supermarket across the land. Is it me, or has the universe gone salsa crazy? The mere mention of salsa brings out a competitive streak in most people I know. They’ll say they have an aunt or a godmother who makes the best salsa and no one can compete or compare. Perhaps that is so. Then, you have the salsa aficionados who want to know if you use a blender or a molcajete and tejolote (mortar and pestle). God forbid you mention the wrong method; they will snub their noses at you and look the other way. I’ve seen it happen. I learned to make my salsa the old fashioned way… trial and error. It took some time and a few bad batches, but I finally got my salsa science down… I can now make it with my eyes closed and it’s exactly the way I like it. I want to be the first one in the salsa community to step forward and share my recipe. And guess what? I didn’t have to think twice about it. : )
Ingredients for Salsa
½ – tablespoon vegtable oil
1 – large onion (cut into 4 pieces)
5 – garlic cloves
¼ – cut salt plus 5 teaspoons
9 – Roma tomatoes
4 – chile de arbol
6 – serrano chile
9 – jalapeno chile
8 – yellow chile
11 – stalks green onion (white part only, chopped)
½ – cup cilantro (remove stems, tear leaves into little pieces)
2- teaspoon black pepper
4 ½ – cups water chile was boiled in
Pour vegetable oil into a small frying pan, over medium flame, add brown onion and garlic cloves, allow to brown on all sides. Take out of pan and set in a bowl for later use.
In two large lidded pots (between 8 and 9 quarts) fill halfway with water. Set both pots over a medium flame and add 1/8 cup of salt to each water pot. Cover with lid and bring to a boil. In one of the pots, add tomatoes and chile de arbol, cover with lid and let boil for 20 minutes.
In the other pot, add serrano chile, jalapeno chile, and yellow chile, cover with lid and let boil for 35 minutes.
While waiting for your chiles to boil, take this opportunity to chop the green onion and tear the cilantro.
In a blender (you’ll need to work in two separate batches, blending until all ingredients are blended) add boiled tomatoes, chile de arbol (remove stems), fried brown onion, fried garlic cloves, 1 teaspoon black pepper, 2 teaspoon salt, and 2 1/2 cups of water chiles were boiled in.
Blend for 30 seconds. Once blended pour tomato onion blend into a big bowl. Next mix in cilantro and green onion.
Now for the next round of blending. In a blender (you’ll need to work in two separate batches again, blending until all ingredients are blended) add serrano chiles (remove stems), jalapeno chiles (remove stems), yellow chiles (remove stems), 2 cups of water that chiles boiled in, 3 teaspoons salt, and 1 teaspoon black pepper. Blend for 30 seconds.
Now add chile blend to big bowl of tomato onion blend and mix well.
There you have it…salsa for the ages!
Salsa Tip: I usually divide salsa into jars and give away to friends or store in refrigerator for up to a week.