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restaurant-style red salsa

Discussion in 'Cooking' started by Revengeofthenerds, Aug 18, 2018.

  1. Revengeofthenerds

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    ER Frequent Flyer Platinum Member

    Feb 26, 2011
    Took a bit to perfect, but this is my go-to recipe. Cheap, makes a ton (about 6 cups), and keeps for about a week in the fridge. Though it rarely lasts the weekend.

    All measurements are approximate, and obviously go to taste.

    (2) cans fire-roasted diced tomatoes, strained (I think they're like 12 oz or so)
    1/2 large yellow onion
    (1) 3 oz. can chipotle peppers in adobo sauce. Just pour it all in there. (add more if you wanna up the heat)
    (1) 4 oz can hatch green chilies
    approx. 3/4 a bunch of fresh cilantro
    a lot of fresh oregano, to taste... maybe 1 tablespoon? Or more. More is better. (oregano is the key to all of this)
    approx. 1 tsp. honey. Go less rather than more. But you do want a little.
    approx 1.5 tbsp minced garlic, or several whole gloves
    approx. 1 tbsp ground sea salt
    approx. 1 tbsp paprika
    approx 1 tbsp cumin
    lime juice to taste. Lime juice brings this all together.

    Blend it until it's not chunky, more smoothie-like.

    It's best when it mellows out in the fridge for 8-12 hours (also firms up during then), but of course you can eat it right away.

    I prefer my salsa a little more spicy than the above recipe, but I'm never making it just for me. That recipe though will please everyone, and has just enough heat to make some crazy flavor and get you wanting to eat all of it in a sitting.
    #1 Revengeofthenerds, Aug 18, 2018
    Last edited: Aug 19, 2018