Ever since our family friend Estela made this salsa, we’ve been hooked. The key ingredient is the spicy and smokey dried chile peppers that she brings back for us when she visits home in Mexico.
Though incredibly spicy, we never remove the seeds from the peppers, as that’s where you get all the flavor–that’s even coming from the girl who has a very low spice tolerance.
The salsa is delicious plain with tortilla chips, or in burritos, tacos, eggs (really anything). I’m sure this recipe would still be delicious with dried chiles from the states, as most of you aren’t able to run to the store in Mexico, but the authentic chiles really do make a difference. :)
4-5 Roma tomatoes, par boiled, skins removed
4-5 smoky dried chipotle peppers from Mexico, seeds removed if desired (could also use dried chipotle brown or Guajillo peppers)
3-4 cloves garlic
1/4 cup sweet onion, finely chopped
Cilantro, to taste
Salt and pepper, to taste
Soak chipotle peppers in bowl of hot water for 30 minutes. Remove seeds if you want less heat.
While the peppers are soaking, in a pot of boiling water, par-boil tomatoes until skins begin to peel off, about 10 minutes. Remove tomatoes from water and peel skins off.