Wednesday, 25 January 2012

Chipotle Red Hot Salsa Recipe


We have two potential candidates for the Red Hot Salsa recipe. Please try one, or both, and post your results in the comments below. Happy cooking. 
Recipe #1:
10 to 20 grams dry Arbol chiles (choose based on desired heat)
1 tablespoon of sesame seeds, toasted
1 tablespoon white vinegar
2 cloves
1 clove garlic
1 teaspoon Mexican organo
salt
1. Combine all ingredients, in blender and blend on low speed
for ten seconds.

2. SLOWLY drizzle 1 tsp olive oil into blender on low speed. Add more vinegar to taste if needed

3. Chill for at least an hour.

Yield: ~1/2 of a cup

Recipe #2:

1 Tomato, peeled and gutted of most seeds/juice.
10-15g powdered chile de arbol.
2 tablespoons of fresh cilantro.
1 tablespoon lemon juice.
1/4 cup red onion.
1 lime of lime juice.
1 tablespoon kosher salt.
1 teaspoon pepper.
1 tablespoon red pepper flakes.


Put all ingredients into a blender or food processor and blend to desired consistency. For best taste allow to sit, covered, in refrigerator for 24 hours.