I roasted the habaneros, manzano, garlic, onion and set aside to cool. I boiled the oregano, tomatoes whole and 1/4 onion in the chicken stock. Once I turned off the heat, I threw in the arbols to rehydrate for a few minutes. I pulled everything out to let cool and cored and peeled the tomatoes.
Once everything was cool, I blended everything (chilis, onion, garlic, tomato, cilantro) and added stock as necessary for a smooth consistency. Then, slowly added the oil until blended creamy. After this added the lemon juice, salt and pepper, pulsing as necessary to taste.
I’d describe the texture and flavor as creamy with subtle citrus and nutty flavors. Not the extreme heat I was looking for to be honest but I will be adding it to the rotation nonetheless. I’d say a typical red salsa from a taco spot is hotter. Used it on a few things already, carnitas, eggs, chips and goes well with all. Thanks for reading!
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Recipe:
10 seeded and roasted habaneros
1 seeded and roasted manzano pepper
4 roasted garlic cloves
15 rehydrated chiles de arbol
2 cored and peeled Roma tomatoes
1/4 large roasted white onion
1/4 large boiled white onion
1/4 cup corn oil
2 tbsp of chicken bullion
1/4 cup of cilantro
Dash of oregano
Juice of one lemon
Salt and pepper to taste
I roasted the habaneros, manzano, garlic, onion and set aside to cool. I boiled the oregano, tomatoes whole and 1/4 onion in the chicken stock. Once I turned off the heat, I threw in the arbols to rehydrate for a few minutes. I pulled everything out to let cool and cored and peeled the tomatoes.
Once everything was cool, I blended everything (chilis, onion, garlic, tomato, cilantro) and added stock as necessary for a smooth consistency. Then, slowly added the oil until blended creamy. After this added the lemon juice, salt and pepper, pulsing as necessary to taste.
I’d describe the texture and flavor as creamy with subtle citrus and nutty flavors. Not the extreme heat I was looking for to be honest but I will be adding it to the rotation nonetheless. I’d say a typical red salsa from a taco spot is hotter. Used it on a few things already, carnitas, eggs, chips and goes well with all. Thanks for reading!
I know that salsa kicks like a mule