Sue's Mexican Table Chile Salsa (No Tomatoes!)
Recipe: #9437
May 05, 2013
Categories: Sauce, Hot sauces, Mexican, Cinco de Mayo Hot Peppers, Spicy, more
"This is probably not like the usual run-of-the-mill salsas you are used to. It's a roasty type of salsa, with guess what? No tomatoes allowed. If you thought salsa had to have tomatoes, you should definitely try this. I first had something like it at a Mexican restaurant not too far from where I live. Wanting it for home, I knew it wouldn't be long before I made my own version. I hope you like it! I do! You will need the dried chiles for this. Look for them at any Mexican or Hispanic grocery, or a market that has international foods (you can also buy them online)."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (68.2 g)
- Calories 105
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 196.6 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 0.4 g
- Sugars - 0.9 g
- Protein - 4.6 g
- Calcium - 51.8 mg
- Iron - 1.1 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
About one hour before, tear off the stems and any woody part from the dried chiles.
Step 2
Shake out all the seeds, and tear them up (like you are ripping up an evil credit card) and place them into a heatproof bowl.
Step 3
Cover torn chiles with the 4 cups boiling water (make sure they are covered well- add more boiling water if needed).
Step 4
Weigh the top of the chiles down with a heatproof plate (just to make sure they stay submerged).
Step 5
Allow them to soften in the hot water for about 1 hour.
Step 6
Using a slotted spoon, remove the chiles from the water, but do not discard the water (set it aside for now).
Step 7
Place the softened chiles in a blender or food processor, along with the chopped 1/2 onion, salt, garlic, red wine vinegar, and lime juice.
Step 8
Puree mixture until smooth, adding 3/4-1 cup of the reserved soaking liquid to get the consistency you like (discard any liquid you don't need or save it to cook with rice).
Step 9
Pour pureed salsa into a bowl, and stir in the minced chiles (protect your hands if you want with gloves while mincing) (use habanero, jalapeno or whatever kind you like or have) and chopped cilantro.
Step 10
If you have not protected your hands with gloves while mincing the hot chiles, wash them several times with dishwashing liquid to help remove some of the volatile oils.
Step 11
And don't rub your eyes.
Step 12
The salsa may get hotter as it sits for awhile with those minced chiles, so consider that when deciding how many chiles to use.
Step 13
Adjust seasonings for salt (if necessary) and serve with warmed chips or over food.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to wear gloves when handling the hot peppers to avoid skin irritation.
- Look for dried chiles at a Mexican or Hispanic grocery store or an international market.
- Substitute the dried chiles with 1/4 cup of chili powder for a milder flavor. The benefit of this substitution is that it is easier to find and simpler to prepare.
- Substitute the red wine vinegar with apple cider vinegar for a more mild and slightly sweet flavor. The benefit of this substitution is that it is more accessible and will give the salsa a unique flavor.
Jalapeno-Cilantro Variation Increase the amount of jalapeno peppers to 4 and omit the habanero pepper. Increase the amount of cilantro to 1/2 cup. Add 1 teaspoon of sugar to the salsa and adjust seasonings to taste.
Mango-Avocado Variation Omit the jalapeno and habanero peppers. Add 1/2 cup of diced mango and 1/2 cup of diced avocado to the salsa. Adjust seasonings to taste.
Mexican Street Corn Salad - This delicious and creamy corn salad is the perfect accompaniment to Sue's Mexican Table Chile Salsa. The sweetness of the corn is balanced by the creamy mayonnaise and the spicy chiles, creating a flavorful and unique dish. Plus, it's easy to make and can be served as a side dish or as a main dish.
RECOMMENDED DISH TITLE: Mexican Rice:
This flavorful Mexican rice is the perfect accompaniment to Sue's Mexican Street Corn Salad. The combination of the spicy chiles and the creamy mayonnaise in the corn salad is perfectly complemented by the savory flavors of the Mexican rice. Plus, it's easy to make and can be served as a side dish or as a main dish.
FAQ
Q: What kind of chiles are used in this recipe?
A: This recipe calls for 10 dried New Mexico chiles, 10 dried arbol chiles, 3 dried guajillo chilies, 1 dried ancho chile, and optionally 2 fresh jalapeno peppers and 1 fresh habanero pepper.
Q: What type of dish is this recipe?
A: This recipe is for a classic Mexican dish called "Chiles Rellenos". It consists of roasted chiles stuffed with cheese and fried in a light batter.
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Fun facts:
The ancho chile used in this recipe is a dried version of the poblano pepper, which is the pepper of choice for the famous Mexican dish, chiles rellenos.
The guajillo chile used in this recipe is believed to have been discovered by the Aztecs in the 14th century and is one of the most popular chiles used in Mexican cuisine today.