Tag Archives: Salsa
Chipotle en Adobo Salsa
INGREDIENTS
5 cloves garlic
2 oz whole Morita Chiles, dried and stemmed, with seeds
8 Cups water
1-1/4 Cup Traditional White Balsamic Vinegar
2/3 Cup thinly sliced onion
2 tsp Smoked Sea Salt
3 Allspice Berries
1/4 tsp Thyme leaf
1 Cinnamon Stick
3 Tbsp apple juice concentrate
1/4 tsp liquid smoke
1/4 Cup ketchup
1/4 cup tomato paste
1 Tbsp Sherry Vinegar
STEPS
In a cast iron pan, roast the garlic over medium-low heat for 15 min, and then transfer to a medium saucepan.
Toast the morita chiles in the cast iron skillet for 2 min, then add to the saucepan. Add water, vinegar, onion, salt, allspice berries, thyme, cinnamon, apple juice, and liquid smoke. Cook mixture, covered, for 30 min at a low simmer.
Add ketchup and tomato paste and cook, uncovered, for an additional 20 min. Liquid should now be reduced to about 1 cup. Allow to cool and add the sherry vinegar.
Serve warm, or allow to cool completely if preferred. Refrigerate leftover salsa.
Cherry Ancho Cocoa Nib Salsa
INGREDIENTS
1 ounce Ancho Chile Powder
1 Chile de Arbol
1/2 Cup cherries, pitted
1 Cup cherry juice
1 Cup water
1/3 Cup brown sugar
1/8 tsp Ground Allspice
1 Tbsp Cacao Nibs
Smoked Sea Salt
STEPS
In as cast iron pan, over medium heat, toast the ancho chile and the Chile de Arbol for 1 minute. Transfer toasted chiles to a medium saucepan.
Add 1/2 Cup cherries, cherry juice, water, 1/3 Cup brown sugar, the allspice and 1 Tbsp cacao nibs. Cook over medium heat for 10 minutes, or until the liquid has reduced to 1 Cup.
Allow mixture to cool a little (so it won’t explode the lid off the blender!), and transfer to a blender. Puree mixture in the blender and strain into a mixing bowl.
In a nonstick pan, place 4 Cups cherries, 2 Tbsp brown sugar, and smoked salt. Saute for 2 minutes to let the juice release. Remove the fruit from heat and add the puree to the mixture. Reduce the liquid and then add to the fruit. Add 2 Tbsp cacao nibs to finish.
Yields about 3 Cups
Hot or Not? A Quick Guide To Chiles
Chiles, or chili peppers, come from the large Capsicum plant family. Heat range is diverse, ranging from “very mild to extremely wild.”
What follows is a partial list of different chiles, ranked by its Scoville Heat Unit rating.
855,000-1,050,000 Naga Jolokia “Ghost Chile”
100,000-350,000 Habanero chile, African Birdseye Pepper
50,000-100,000 Thai Chile, Malagueta Pepper (Grains of Paradise), Chile Tepin, Pequin Chile
30,000-50,000 Cayenne Pepper, Ají Amarillo Chile, Tabasco pepper, Chile de Arbol
10,000-23,000 Serrano Pepper, some Chipotle peppers, Puya Chile
2,500-8,000 Jalapeño Pepper, Guajillo Chile, New Mexico Chile, Paprika (hungarian wax pepper)
500-2,500 Anaheim pepper, Ancho Chile, Cascabel Chile, Maras Chile, Mulato Chile, Pasila Chile
100-500 Pimento, Aji Panca Chile
Photo credit: Hot Peppers Bunches by Donnaphoto
Aji Amarillo-Pineapple Salsa
INGREDIENTS
3 Cups 1/4-inch cubes peeled cored pineapple (about half of 1 large pineapple)
1 Cup chopped yellow bell pepper
1/2 Cup chopped green onions
1/3 Cup finely chopped red onion
1/4 Cup chopped fresh cilantro
2 Tbsp fresh red jalapeño chiles, carefully chopped and seeded
1 tsp Aji Amarillo Powder
STEPS
Combine all ingredients in medium bowl. Season with salt and pepper (try some Lime Fresco Salt, and some White Pepper – it’s outstanding). Let salsa stand 2 hours, tossing occasionally.
Pico De Gallo
INGREDIENTS
1 pound plum tomatoes, seeded, chopped
3/4 Cup chopped onion
1/4 Cup Freeze Dried Shallots
6 tablespoons (packed) chopped fresh cilantro
1/4 Cup fresh lime juice
2 tsp Garlic Powder
2 tsp Kosher Salt
1 tsp Crushed Chipotle Chile
1/4 tsp Smoked Black Pepper
STEPS
Combine all ingredients in medium bowl; toss to blend well. Season to taste with salt and pepper. Let stand at least 30 minutes before serving for flavors to fully develop.