If you were to ask my best friends what the top 5 things about me are, one of those top five would be that I love Mexican food and the other one of those top five would be that I’m obsessed with chips and salsa. (So yes, two out of five things involve food.) Throughout my life I’ve been known to not only make chips and salsa an actual meal, but have eaten it for breakfast on multiple occasions. That whole “if you could eat one thing and one thing only for the rest of your life” question? My obvious answer is: Chips+Salsa (which counts as one thing because you simply cannot eat one without the other). So would you believe me if I told you I’ve never actually made my own salsa? It’s something I’ve wanted to cook up for such a long time but kind of haven’t known where to even begin.
Not too long ago, I stumbled upon the recipe book, Salsas and Moles by award-winning chef Deborah Schneider and let me tell you- LIFE MADE. This book is absolutely full of just about any kind of salsa you could ever want, not to mention it also breaks down the different types of chiles and how best to cook with each to get just the kind of flavor you’re looking for. I immediately read through the book and marked some of the recipes I wanted to make sooner than later and thought I’d share one of them with you guys today! I decided to start with something fairly easy and moderately spicy, although both Christian and I are big fans of super spicy foods and there are definitely plenty of spicy salsa recipes in there for me to try in the future.
Salsa Casera (Simmered Fresh Tomato Salsa)
- 2 cups water
- 3 tsp kosher salt
- 6 med. tomatillos, husked and washed
- 3 med. roma tomatoes
- 1/2 white onion, diced
- 1 whole clove (optional)
- 4 large cloves garlic
- 1 jalapeño, stemmed
- 1 chile de arbol, stemmed
- 1 TBSP minced cilantro (optional)
In a 2-quart saucepan, combine the water, 2 teaspoons of the salt, and the tomatillos, tomatoes, onion, clove, garlic, and chiles. Bring to a simmer over medium heat and cook gently for about 10 minutes, until the tomatillos are just softened. Be careful not to boil vigorously, or the ingredients may fall apart. With a slotted spoon, transfer the vegetables to a food processor, draining well. Discard the cooking liquid. Add the remaining 1 teaspoon of salt and pulse the salsa until it is very smooth, with specks of chile de arbol. Cool completely. Stir in the cilantro, then taste and adjust the seasoning as desired.
This salsa was not only incredibly easy to make but SO good. Christian and I mostly ate it with our eggs in the morning but it also went really well with my homemade pita chips, which I have on-hand 7 days of the week in our house 😉 Other serving ideas listed in the book for this particular recipe: use this salsa to make chilaquiles or a version of enchiladas called entomatadas. Stir it into cooked beans, or sauté it with onions as a flavoring for rice. Pour it over a burrito, mix it into cooked diced no pales with a little cotija cheese, or simmer it with shredded beef and diced onions.
Have you ever made your own salsa before? What is your favorite way to eat it?
Disclaimer: I received the recipe book Salsas and Moles by Deborah Schneider from Blogging for Books for this review. If you are interested in purchasing the Salsa and Moles recipe book, you can do so here or by clicking on the image below.