So last week my mama got to sample some of my salsa. Since she asked me how I made it, I'm thinkin this half Mexican girl must have done a good job!! And because I'm all about sharing... here ya go!! And please keep in mind, I don't measure anything! I'm a taste it as I go kind of cook:)
What you'll need:
1- 28oz. can diced tomatoes (I used Muir Glen organic Fire Roasted, these have the yummiest flavor)
Pureed chipotle paste
I make a pan out of foil (just roll up the sides) and put it right on the flame.
I roast the chilies over medium heat for about 20 minutes or so. I just turn them and turn them until they get a good char and look all crinkly:)
I cut the stems off and de-seed most of them. I know! I said I was half Mexi!! (and Ana and Noemi, I can hear you snickering!!) If you like it really hot, leave the seeds in:) I don't peel them, I think the char on the skin is where all the flavor is!
Enter my secret weapon. I buy these little cans and puree the entire jar and just keep it in a Ziploc bag in the freezer. Then I just cut off whatever I need and thaw it in the micro:)
Ooooh the smokey flavor of the stuff is AWESOME!!
Chop up 1 bunch of cilantro, and about 4-5 garlic cloves.
Here's where I throw everything in the food processor. I work in 2 batches, using half of all the ingredients: diced tomatoes, cilantro, garlic, chilies, and about 2 tbsp of the chipotle paste. Pulse until smooth.
I pour both batches together in this Pyrex, and this is where I add salt and more chipotle paste if it needs it:) taste it. salt it. taste it. salt it.
Pour it in jars and cute it up with twine!!
Ay! Que bueno!!