Old World Mexican Black Chile Salsa (homemade)
2 red tomatoes
6 red whole red peppers
4-5 whole green chile peppers
1 fresh garlic clove
1/2 tsp. salt
¼ cup chopped white onion (optional)
½ cup chopped cilantro (optional)
¼ boiling water
Boil tomatillos and tomatoes until color deepens and skin falls off.
2. Blacken red and green peppers over open fire (I use a gas stove);
3. Cut pepper stems and discard; add peppers to blender. Add crushed garlic clove and 1 tbsp. salt to blender.
4. Add boiling water to blender. Place lid on blender; place towel over lid and hold firmly. (Caution: The pressure of the hot water will blow the lid off the blender if you don’t press the lid down firmly.) Pulse 2-3 times, and then blend for 15 seconds.
5. Remove lid. Add tomatillos and tomatoes to blender. Hold lid down with towel. Blend for 30 seconds or until liquefied. Salsa will be hot.
6. Pour into glass bowl and let cool. Store in refrigerator until you’re ready to serve. Tastes best at room temperature.
Use on beans, rice, tacos, fish, guacamole, or anything you like. Enjoy!
Pairs Well With
I got this recipe from an old friend whose family was from Mexico. Her father was a chef and could make most incredible dishes with the most basic ingredients. My friend was a wonderful cook in her own right; it was she who taught me the secret to this salsa.
Important Tip: To do this right, you must have total concentration and focus. Before you start this process, I strongly recommend opening each window in your home and closing your bedroom doors. If you have a fan, turn it on. Send all people (and animals) with sensitive sniffers away. They tend to complain of stinging eyes. Sometimes, they even cough from the bold chile pepper aroma. Wear an apron so you don’t spill on your clothes. If you have long hair, be sure to fasten it securely with a clip or elastic. Turn on some Salsa or Merengue music and pretend your name is Maria, Celia, Rosa, or some other ethnic name…
Finally, whatever you do, DO NOT touch your eyes!