The Salsa I Put on Every Taco (It Just Works)
Serves 1
Directions
- 1Preheat a broiler to high and place tomatillos and tomatoes inside until they are black and tender.
- 2De-seed and de-stem the guajillo chiles and arbol chiles, then tear them further for easier toasting.
- 3Place the prepared chiles on a kumal and begin toasting them.
- 4While chiles are toasting, warm up a pot of water for rehydrating the guajillos.
- 5Cut half an onion into large chunks and peel the garlic cloves, keeping them whole.
- 6Add the onion and garlic to the kumal with the chiles and continue toasting.
- 7Once the chiles are toasted and warm to the touch, remove them from the kumal and place them in a bowl.
- 8Pour just enough warm water over the toasted chiles to cover them, then place a smaller bowl with extra weight on top to keep them submerged and hydrating.
- 9Remove the tomatillos and tomatoes from the broiler once tender and lightly colored.
- 10Remove the garlic from the kumal and peel it.
- 11Add the hydrated chiles (including their soaking water if not bitter), roasted tomatoes, tomatillos, onion, and peeled garlic to a blender.
- 12Add salt, chicken bouillon, and MSG (optional) to the blender.
- 13Blend all ingredients until smooth and well combined.
- 14Taste the salsa and adjust seasonings as needed, remembering that flavor perception changes with temperature.
Ingredients
- 675 g tomatillos, whole
- 540 g Roma tomatoes, whole
- 85 g white onion, large chunks
- 32 g garlic, whole and still in its paper
- 20 g guajillo chile, seeded and stemmed
- 12 g arbol chile, stemmed
- 8 g Diamond Crystal kosher salt
- 3 g knorr chicken bouillion
- 1 g msg (optional)
Equipment
broilerkumalpotbowlblenderfood recycler
Tips
- Use good tomatoes, especially this time of year.
- For guajillo and arbol chiles, remove seeds and stems, then toast and rehydrate in warm water for better texture and to avoid chili flakes in the salsa.
- When roasting garlic on a kumal, keep the skin on as protection.
- Don't be scared when cooking; approach it with swagger and bravado.
- Taste perception changes with temperature, so taste the salsa again once it cools down.
- Salsa is a seasoning; treat it as such, ensuring it's bright, acidic, and salty.
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