Oak Smoke was asking about smoky salsas, and it’s been about a month since I brewed some up. He was asking about tomato salsas. I’m out of tomatoes until tomorrow’s food run (5% Senior discount on Tuesdays), but I actually bought a big ol’ sack of tomatillos last Tuesday, that I never got to.
Flip them and continue until both sides are done. Peel the garlic cloves and put them in a blender along with the tomatillos and chipotles; blend until smooth.
Chop the onions in a food processor. (I wanted to chop them finely on a cutting board, but that didn’t work, so, yeah; a blender AND a food processor. But I didn’t want to liquefy the onions, I wanted them to be pieces in the salsa.) Add them to the salsa in a bowl with salt and a little sugar. Add water to your desired consistency.
NOTES:
1) I had about 1 3/4 lbs of tomatillos. So I used 7 chipotles, a large onion, 9 garlic, etc. It’s salsa, it will be fine.
2) This made a quart of salsa.
3) If you’re a fire breather, this isn’t hot. It’s maybe a 3. If you’re not a fire breather, this is about Cholula strength.
I made it to preserve. The pH was 4.0 before the lime juice. I know that’s fine, but I can be skitzy about stuff, so I squeezed the lime in there. I really liked that, so I also zested the lime into it. Lime is my favorite citrus flavor. I simmered the salsa for about 10 minutes, then poured it into sterile jars which I then sealed and boiled for 25 minutes.
This is wonderful stuff. Chipotle “insists on itself”, so you have to be wanting that smokiness; I personally like it. As far as a smoky tomato salsa goes, I’m going to pick up some tomatoes tomorrow and make the same thing. I can’t see where anything could go sideways here. I’ll post it up when it’s done.
- 1 1/2 lbs tomatillos, husked and rinsed
- 8 garlic cloves, unpeeled
- 1 medium white onion, sliced 1/2-inch thick
- 4-6 canned chipotle chiles, plus some of their canning liquid
- Salt to taste (start with 1 tsp)
- A little sugar if you think the salsa needs it
- juice of 1 lime, if canning
Flip them and continue until both sides are done. Peel the garlic cloves and put them in a blender along with the tomatillos and chipotles; blend until smooth.
Chop the onions in a food processor. (I wanted to chop them finely on a cutting board, but that didn’t work, so, yeah; a blender AND a food processor. But I didn’t want to liquefy the onions, I wanted them to be pieces in the salsa.) Add them to the salsa in a bowl with salt and a little sugar. Add water to your desired consistency.
NOTES:
1) I had about 1 3/4 lbs of tomatillos. So I used 7 chipotles, a large onion, 9 garlic, etc. It’s salsa, it will be fine.
2) This made a quart of salsa.
3) If you’re a fire breather, this isn’t hot. It’s maybe a 3. If you’re not a fire breather, this is about Cholula strength.
I made it to preserve. The pH was 4.0 before the lime juice. I know that’s fine, but I can be skitzy about stuff, so I squeezed the lime in there. I really liked that, so I also zested the lime into it. Lime is my favorite citrus flavor. I simmered the salsa for about 10 minutes, then poured it into sterile jars which I then sealed and boiled for 25 minutes.
This is wonderful stuff. Chipotle “insists on itself”, so you have to be wanting that smokiness; I personally like it. As far as a smoky tomato salsa goes, I’m going to pick up some tomatoes tomorrow and make the same thing. I can’t see where anything could go sideways here. I’ll post it up when it’s done.
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