Way tooooo easy. Who said good things take time and precision? Well, I’m here to say that’s not always true. I’ve so enjoyed spending time with my extended family from Mexico and have learned a lot about Mexican cooking. This trip to San Diego was especially interesting and I had the opportunity to learn from the best. My daughter’s father-in-law, Enrique, is an amazing cook and always brings the best homemade salsa to every gathering, which happens to be weekly! This time he made it on the spot and I got to watch the chef at work! Just take a look at these pictures…plus the best part is NO MEASURING. Just do it!
Enrique actually made two different salsa’s at one time while I flashed the camera. So here are some shots of Enrique’s Roasted Salsa…
First, he washed and roasted several different peppers, tomatoes, and onions in the oven.
Then he let them cool and cleaned the seeds out.
He then added chopped garlic and mixed it up…yes with his hands!
This was amazing!!!! He added a little salt and a dash of fresh lime juice. Simple and no measurements or spoons!!!!
Next, he made a delicious Salsa that was to die for and went so well on top of the grilled Pollo Asado. He boiled several verities of dried and fresh peppers in a pan of water along with some garlic, tomatoes, and onions.
Then he drained it and let it cool for a bit. He cleaned out the seeds in the peppers and placed it all in the blender with some salt and a bit of diced cilantro and a squeeze of lime. It was like a “party in my mouth”. Nothing but fresh food and a little boiling. How hard is that?
Well as always I can’t leave well enough alone but I did try my hand at it and believe it was a success. Since Enrique worked so hard and so fast I do believe I got a little mixed up but my mix at the end was super and I ended up with a very thick creamy salsa that would work as a dip or sauce over baked chicken or fish. It was delicious and yielded 2 small canning jars worth of yummy! And the best part is you can choose what peppers you use, dry or fresh. I even threw in a red bell pepper!
I started to follow Enrique’s protocol but ended up combining the two recipes and adding a bit of olive oil that created a creamy salsa. My son can testify that it was the perfect salsa and topping for our carnitas. One jar was consumed during my visit with him in Seattle and I assure you, the other has been consumed just as fast.
Give it a try, there’s no real recipe for “Roasted Salsa My Way”, just create!