Salsa Taquera
Makes 4 cups
Ingredients
-
3 chiles de árbol
-
4 large Roma tomatoes, halved (1 and 1/4 pounds)
-
4 tomatillos, husked and halved (12 ounces)
-
1 jalapeños, halved
-
1/4 white onion
-
3 cloves of garlic
-
salt to taste
Directions
1. Toast Ingredients
Line a large cast-iron skillet with a sheet of foil and heat the skillet over medium-high. Add the chiles de árbol to the hot, foil-lined pan and cook, turning occasionally, until lightly toasted and fragrant, 10 to 15 seconds per side. Transfer to a plate.
Add the tomatoes, tomatillos, onion, jalapeño and garlic to the hot, foil-lined pan and cook, turning occasionally, until everything is charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the jalapeño, 6 to 8 minutes for the onion and tomatillos, and 8 to 10 minutes for the tomatoes. Transfer to the same plate with the chiles de ábol to cool. Once cool enough to handle, peel the garlic.
3. Blend
Transfer the tomatoes to a sauce pan and immersion blend. Do the same, stepwise, with the tomatillos and then the onion. Lastly add the garlic and chiles.
4. Reduce
Bring the salsa to a simmer and reduce until the desired consistency is achieved. Add salt to taste.
Notes:
- ← Previous
Kasha - Next →
Soft Dinner Rolls