May 27, 2017
Fresh, smoky and so easy to prepare, this salsa has made multiple appearances on our table; spooned over scrambled eggs, added to taco salads and burrito bowls and we found it’s particularly good with pulled chicken.
My favorite way to enjoy this salsa is to scoop up as much as I can onto a lightly salted, thin tortilla chip, and I have been known to pair it with my Serrano Margarita. Charring the vegetables creates a smoky salsa that pairs perfectly with a cold, spicy, tart margarita. I like to char my tomatoes and peppers directly on the burner, but you can also char them in a cast iron skillet, in the oven or on the grill.
Laura Compos Quintero, who shared this recipe with me, leaves out the onion and cilantro when adding this salsa to her huevos rancheros recipe. She likes to use 1 chile for every 2 tomatoes, and I found it creates an evenly balances salsa, however, if you like a hotter salsa simply add more chilies.
Yield: Makes 4 cups
10 Plum Tomatoes
5 red Thai chilies
1 clove garlic, peeled and cut into pieces
½ teaspoon salt, more to taste
½ medium-sized red onion, finely chopped
½ bunch fresh cilantro (leaves and tender stems), chopped
On a high flame, place the tomatoes directly on the burner, and cook until the skin is charred and blisters and the tomato is still slightly firm, turning to char evenly on all sides, about 2 minutes. Place charred tomatoes in a mixing bowl, and when cool enough to handle, remove the skin, leaving only enough charred skin to add color to the salsa.
Holding the chilies by the stem, directly over the flame char each for a few seconds. The stem will get hot quickly. When cool enough to handle, remove the stems and add to the mixing bowl with the tomatoes.
Add the garlic to a food processor with a few tomatoes and chilies, and pulse several times until you have a chunky puree. Transfer to a mixing bowl, and working in batches, process the remaining tomatoes and chilies, removing more or less char to achieve the desired color. Add salt to the final batch. Combine in the mixing bowl and allow to cool to room temperature.
Before serving, stir and season with salt, if needed. Add onion and cilantro, and combine well. Transfer to a decorative bowl and set out with tortilla chips on the side.
Store in an airtight container for up to a week.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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