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Salsa Rojo
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Posted In: Appetizers
Page Views: 244 views
Preparation Time: 45 minutes
Cooking Time: 0 minutes
Course: appetizers
PrintIngredients
1/3 c. Key Lime juice (regular lime juice does not have high enough acid content)
3/4 c. Habanero vinegar aged at least 30 days
2 T Minced garlic, fresh is best, but jarred is okay
5 t. Coarse sea salt, or kosher salt
3 T. Dried Mexican oregano, crushed fine in hand
2/3 c. Hot New Mexican chili paste(rehydrated dried pods processed with olive oil and enough salt to preserve the remainder in the fridge for a couple months—2-3 teaspoons)
3 T. Chipotle Peppers with adobo sauce (about 4-5 peppers)
10 oz Red Chili sauce medium heat indicator(Las Palmas Picante is preferred)
2 15 oz. Cans of Peeled, diced tomatoes with juice( or the equivalent volume in fresh Roma tomatoes, quartered and seeded.
2 Bunches of fresh green onions or scallions, coarse chopped
1 Bunch cilantro, leaves and stems finely chopped
1 Onion, large, cut in 8 pieces
Coarse Sea salt and fresh ground Black Pepper to taste.
Directions
Blacken the white or sweet onion on the grill or under a broiler until a good black color is achieved, but not blackened ash. In a food processor, combine the lime juice, salt, habanero vinegar and garlic, pulse several times. Add the crushed oregano, chipotles, and red chili sauce, pulse. Add the chopped green onions, cilantro and blackened onion to the mix and process for 30 seconds. Next add the diced tomatoes and pulse only enough to combine—you do not want a perfectly smooth texture. Correct seasonings.
Makes a little over 2 qts. Best if made about 2 days in advance of need. This is an acid based salsa with a slow afterburn.
Habanero Vinegar is made by placing a ½ pound of chopped habenero peppers in a ½ gallon Mason jar and adding distilled white vinegar (5% acid). Seal tightly and refrigerate at least a month before using. This only gets better with age. You can add more vinegar to the jar of peppers as you use it up, as the peppers will only slowly be flushed of their heat.
Pod paste is made by rehydrating dried chili pods in water overnight and processing with olive oil until smooth and salt to taste. Store in sealed mason jar and refrigerate until needed.
Winner of statewide salsa contest sponsored by Arizona Republic in 2004--Arizona
Reviews
YES! Thank you...sounds wonderful!