I made a post a few weeks ago on how to incorporate dried chiles into a salsa. I made a kind of smokey taqueria style. It was good on tacos/burritos, but with chips it didnt work well(which is how i eat 50% of my salsa). I didnt finish the whole thing before it went bad. It was pretty strong and flavorful, but not exactly a success(lacked freshness and was more like an enchiladas sauce). It also almost killed my weak blender with how thick it was. I would probably do a mini version with less dried chiles in the future when I make tacos. Recipe below if interested
8 Roma
1 red onion
3 hab
3 serranos
2 garlic
100ml water
50ml oil
2 pulla
1 pasilla
2 morito
1 mulato
1 small can of Chipotle peppers
Half a lemon
6g of salt
Rehydrate the dried chiles
Roast fresh veggies
Blend together with liquids and salt
by _Soggy_
8 Comments
My 2¢
Maybe don’t roast everything so it all doesn’t get mushy. Add some lime to brighten it. If you want it chunky for chips, you’re going to have to knife chop. Forget about the blender. Blend half of it for sauce.
That said, it looks good.
I have no idea what I’m talking about but maybe if you kept a few of the tomatoes uncooked you’d get more freshness and the extra water would keep it slightly thinner
My guess is the can of chipotle peppers is the biggest contributor to the thick texture
That looks like it would be amazing on a taco.
Along with the other commenter mentioning to ditch the blender, maybe use a food processor and pulse to desired size/chopped status. That wont turn it into a runny sauce like this.
Does look like it would be amazing on tacos though.
Add some broth or water in the blender. With dried chiles, you can try not rehydrating them but tossing them in some oil until semi soft – but don’t let them burn too much (just a little for that smoked taste) it adds to the salsa
Something I do with salsa when I can’t finish it is chuck it in the freezer to add to chilis or stews.
After roasting the peppers did you take the skin off of them? The skin leads to a bitter taste.