"Everything" Salsa
Prep: 15 min
Cook: 45 min
Total: 60 min
Serves: 8
4,388 views
Smoky chipotle meets earthy New Mexican chiles in a salsa that tastes like it simmered all day, because it nearly did. Ripe tomatoes, a whole head of garlic, and a splash of cream mellow the heat into something deep and rounded rather than sharp. Spoon it over eggs, tacos, or grilled meat, or just keep a bowl and a bag of chips within arm's reach.
Ingredients
Ingredients
- 4 - New Mexican Chile (or Guajillo Chile)
- 4 - Chipotle Chile (or Morita Chile)
- 2 1/2 Lbs Tomato
- 1 - Red Onion
- 1 Head Garlic
- 1 Sprig Oregano (or Marjoram)
- 4 Cups Water
- 2 Tsp Salt
- 1/4 Cup Half & Half Cream
Directions
Directions
- Rinse and stem the chiles, then place in a large pot.
- Add the tomatoes, onion, garlic, oregano, water and salt. Bring to a simmer, then reduce heat to very, very low. Simmer for 30 minutes.
- Place half of the solid ingredients in a blender.
- Add about 1 cup of the liquid (do not use all of the liquid or the sauce will be too thin). Process until the ingredients are pureed.
- Push the puree through a fine sieve into a large saucepan. Use a spatula to scrape off all bits of puree from the bottom of the sieve. Repeat with the remaining solids and 1 more cup or so of the liquid.
- Simmer the sauce for about 10 minutes, tasting for seasoning. Add the half-and-half and continue to simmer for 5 minutes, until the sauce smooths out and the flavors come together.
Nutrition
Per serving · 8 servingsCalories
70
Fat
3.5 g
Saturated fat
2 g
Carbohydrates
9 g
Sugar
3 g
Fiber
2 g
Protein
2 g
Sodium
300 mg
Cholesterol
10 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 - New Mexican Chile (or Guajillo Chile)
- 4 - Chipotle Chile (or Morita Chile)
- 2 1/2 Lbs Tomato
- 1 - Red Onion
- 1 Head Garlic
- 1 Sprig Oregano (or Marjoram)
- 4 Cups Water
- 2 Tsp Salt
- 1/4 Cup Half & Half Cream
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