Thank you for sharing this recipe! I think you really nailed it. I like chunkier onions in my salsa so next time I will probably throw them in chopped after processing other stuff, although this salsa would be perfect for cooking and as a topping, whereas my chunky version will work well with chips for me. Cook the Guajillo peppers and the Chile morita in boiling water for about 15 minutes until they soften. I slightly prefered the fire roasted tomato version, but they were really very similar, not a big deal. Not sure if all the heat came from the hot chiles or if I left some jalapeno seeds in accidentally. Its definitely hot, too hot for my husband. Ultimately, I like this recipe very much. Since I couldn’t tell a difference in my taste test initially, I went ahead and threw the other 1 teaspoon into the second batch just in case its one of those things that just works well as salsa sits longer.ģ) Went with the “hot” chiles. Honestly couldn’t tell much of a difference. So I went with half of the recipe with the peeled, and half of the recipe with the fire roasted.Ģ) Don’t like sweet stuff so I put sugar in my fire roasted version and none in the other. (If the sauce is too thick, add some of the water that the chilies were soaked in.
Puree the soaked chilies, chipotle chilies in adobo sauce, pineapple juice, achiote paste, onion, garlic, cider vinegar, lime juice, cumin, oregano, and salt. I made it two different ways at the same time since I had some questions.ġ) Couldn’t find San Marzano crushed tomatoes at the store, they only had peeled san marzanos or fire roasted crushed san marzanos. Soak the dried guajillo chilies in 1/2 cup of just boiled water until tender, about 20 minutes. I’m an onion fiend, so if you’re an onion person…you might try adding them in last to leave them a little more chunky. Sometimes I leave 1/4 of the peppers and onions out and just hand dice and stir in at the end. I don’t like perfectly smooth salsas, I want some chunk in there, particularly from the onions and peppers so that’s why I reversed the order. Then throw that bowl in, stir a little and pulse til its nice and chunky.
Get your spices in there too (salt and cumin, I leave out the sugar it doesn’t add anything IMO) Then, in another bowl I’ve had the onions and jalapenos and serranos (or whatever pepper I added.I always do one jalapeno and either a habenero or serrano for the other) soaking in lime juice the whole time. Then I add the tomatoes and cilantro and garlic and pulse a little more til its just about what I’d expect out of a jarred salsa. I puree the canned tomatoes (I get the fire roasted kind, diced or crushed doesn’t matter) and the chilis (hot of course). I reverse the order of instructions a little bit. It is my favorite salsa in the world, nobody does it better than me. Yes, it’s a little time consuming and makes a big mess, but wow can it pack an amazing flavor punch if you do it right. I’ve made this on multiple occasions now, it is my GO TO recipe.
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