Salsa Bruja
Serves 1
Directions
- 1Add white vinegar, apple cider vinegar, water, cumin, black peppercorns, allspice, cloves, coriander, chiltepín chiles, chiles de árbol, and salt into a pot.
- 2Heat the mixture on the stove until it boils.
- 3While the vinegar mixture heats, prep the vegetables: slice carrots into batons.
- 4Slice celery into batons.
- 5Slice serrano chiles lengthwise.
- 6Add the serrano chiles into a mason jar.
- 7Add the carrots into the mason jar.
- 8Add the celery into the mason jar.
- 9Add sliced onion into the mason jar.
- 10Add peeled garlic cloves into the mason jar.
- 11Add a whole Mexican cinnamon stick into the mason jar.
- 12Add fresh thyme and oregano sprigs into the mason jar, stuffing them in.
- 13Add two fresh bay leaves into the mason jar.
- 14Pour the boiled vinegar mixture over the ingredients in the mason jar.
- 15Strain the spices from the pot and add them into the mason jar.
- 16Add a little bit of olive oil on top of the mixture in the mason jar.
- 17Place the lid on the mason jar and tighten it.
Ingredients
- 250 g water
- 150 g apple cider vinegar
- 150 g white distilled vinegar
- 90 g white onion
- 75 g carrot
- 40 g serrano chile
- 25 g celery
- 20 g garlic cloves
- 20 g olive oil, extra virgin
- 9 g Mexican cinnamon
- 7 g Diamond Crystal kosher salt
- 3 g black peppercorns, whole
- 2 g chiles de árbol
- 2 g chiltepín chile
- 2 g fresh thyme, whole sprigs
- 2 g fresh oregano, whole sprigs
- 2 g coriander seeds, whole
- 2 g cumin seeds, whole
- 1.5 g fresh bay leaves
- 1 g allspice, whole
- 0.5 g cloves, whole
Equipment
potstoveknifecutting boardmason jarstrainer
Tips
- Make sure all vegetables are around the same size to fit in the container.
- Allow the salsa to age at room temperature for about a week until it's perfect.