Carne asada
- Thread starter Brett-EDH
- Start date
Jonas-Switzerland
TVWBB Super Fan
... aaaand I am hungry again...
Brett-EDH
TVWBB Olympian
You want the recipe? Ridiculously simple and flavorful.
I would like the recipe. Looks super yummyyyy.
Brett-EDH
TVWBB Olympian
this is a restaurant salsa recipe. the kind you're served when you go for dinner and they serve you a bowl of warm chips and salsa.
4 roma tomatoes
1/3 to 1/2 of a large white onion cubed
2-4 jalapenos, all depending on how hot or not the jalapenos are or how hot and spicy you want your salsa
can of chipotles in adobo sauce (7 oz can or jar, i use La Costena brand).
bunch of chopped cilantro to taste
salt to taste
cube 1 roma, 1/4 of your onion amount and 1 jalapeno, a teaspoon of the chipotle and sauce and place in a blender. mix to liquefied. this is now your base so the other ingredients will blend easily.
next, cube the remaining romas, jalapenos and onion, then add in the cilantro, around half the can of chipotles and sauce, a pinch of salt to the mixed base and pulse through until the salsa is smooth but not liquefied. do not run the blender on blend as it will puree the salsa which is NOT the consistency you want. you're looking for the blending of the ingredients but sill with texture and slightly chunky.
dip a chip or 5 to taste. add more salt if needed. this salsa tastes great once the flavors have sat in the fridge for 2-3 hours. so hold off on final salting until you're near service time.
the chipotles give the salsa its rich and deep color and smoky flavor. the salt brightens all the notes in the recipe. over ripe tomatoes also work well in this recipe. you can also add or use canned tomatoes (unseasoned) if you're in a pinch and don't have fresh ones available.
this recipe yields around 30 ounces of salsa, depending on the size of your romas.
4 roma tomatoes
1/3 to 1/2 of a large white onion cubed
2-4 jalapenos, all depending on how hot or not the jalapenos are or how hot and spicy you want your salsa
can of chipotles in adobo sauce (7 oz can or jar, i use La Costena brand).
bunch of chopped cilantro to taste
salt to taste
cube 1 roma, 1/4 of your onion amount and 1 jalapeno, a teaspoon of the chipotle and sauce and place in a blender. mix to liquefied. this is now your base so the other ingredients will blend easily.
next, cube the remaining romas, jalapenos and onion, then add in the cilantro, around half the can of chipotles and sauce, a pinch of salt to the mixed base and pulse through until the salsa is smooth but not liquefied. do not run the blender on blend as it will puree the salsa which is NOT the consistency you want. you're looking for the blending of the ingredients but sill with texture and slightly chunky.
dip a chip or 5 to taste. add more salt if needed. this salsa tastes great once the flavors have sat in the fridge for 2-3 hours. so hold off on final salting until you're near service time.
the chipotles give the salsa its rich and deep color and smoky flavor. the salt brightens all the notes in the recipe. over ripe tomatoes also work well in this recipe. you can also add or use canned tomatoes (unseasoned) if you're in a pinch and don't have fresh ones available.
this recipe yields around 30 ounces of salsa, depending on the size of your romas.
ChuckO
TVWBB 1-Star Olympian
Thanks for the recipe, your cook looks awesome as always