This green chile salsa recipe is very close my fresh house salsa recipe, with some minor changes that make a surprisingly big flavor difference.
- 5 Roma tomatoes
- 2 16-ounce cans diced green chiles
- ½ teaspoon coarse salt
- 1/8 teaspoon ground coriander
- 1/8 teaspoon cumin
- 1 garlic clove
- 1 heaping tablespoon of crushed red pepper flakes
- ½ teaspoon lemon juice
- 1 slice of white or purple onion
- 1 clump of cilantro
- 1 pinch of sugar (a very small pinch)
Wash and core your tomatoes. Your thin slice of onion is about the size you would put on a hamburger. Put all of your ingredients into the blender, leaving out the diced green chiles.
Set your blender to high, then let ‘er rip! Blend everything until it is nice and smooth. Your crushed red pepper flakes will not dissolve completely.
Pour your contents from the blender into a bowl. It will be a bit pinkish, and foamy. That is just the air bubbles from the blending process. You can stir some of that out, but time will take care of it for you.
Add the diced green chiles to your salsa and stir gently. Leave your salsa out on the counter for at least three hours, before you cover it, and put it in the refrigerator.
Some of you will want your salsa to have less heat to the taste, some of you will want more heat to the taste. There are a couple of ways to do that. Some brands of green chiles will say ‘hot’ or ‘mild’. The mild will not give you as much heat in your salsa, as the hot will give you more. You can also use more, or less, of the crushed red pepper flakes to adjust the heat of your salsa.
Wait to taste it until after it has sat for three hours and had enough time to develop.
Store your salsa in the refrigerator in a bowl cover with plastic wrap, or you can get some canning jars at the market. We go through a batch of salsa around here in a few days, but it’s good for a week.
Stay tuned for the next Okay-Here’s Whatcha Do! recipe, where you will learn some quick and easy new dishes with your salsa.