This New Mexico chile salsa is just as good at room temperature (or cold), served with chips; or warm, served with something like Huevos Rancheros.
New Mexico Chile Salsa
2
cupsYou’re going to prep some veg, wash a bit of the intensity out of some of them, blend them up, and then cook them down.
Ingredients
4 roma tomatoes
2 medium-size white onions
2 jalapenos
2 serranos
6 cloves garlic, divided
4 dried New Mexico chiles
Salt, to taste (1 tsp)
Directions
- Place 4 roma tomatoes into a saucepot. Fill with water until the tomatoes begin to float. Remove the tomatoes and heat the water over a high flame until it begins to simmer. Add the tomatoes, and simmer lightly until the skins split, about 10 minutes. You’ll need to adjust the heat as you go, to keep the water at a light simmer. Meanwhile, prep the remaining veg.
- To prep the remaining veg, peel and quarter the onions. Halve the peppers and remove ribs and seeds, reserving them in case you need them later. As soon as the tomatoes’ skins have split, off heat, fish the tomatoes out of the water, and bathe them in cold water. Move the prepped veg plus 4 of the garlic cloves to the tomatoes’ hot blanching water and let them soak in it for 15 minutes (off heat).
- Turn back to the tomatoes, and remove their skins. Use a paring knife to remove their piths (cores). Place tomatoes in a blender.
- Once the veg is finished soaking, strain out the water and add the veg to the blender along with the remaining 2 cloves of garlic. Slice off the stems from the dried chiles, discarding them along with the seeds. Roughly chop the chiles. Add them to the blender. Blend until smooth.
- Pour the salsa into the same (empty) saucepot you used for the tomatoes, place a cover over the pot askew, bring the salsa to a boil, and keep it at a simmer until it darkens and thickens, about 10 minutes. Add salt, to taste.
- If garnishing a hot dish, the salsa’s ready now. If using with chips, let it come to room temperature, or place it in a tightly sealed container and refrigerate.
Notes
- Eight chiles sounds like a lot, I know. Nonetheless, this is what I find: the salsa’s heat, without using any of the stems or seeds … I wouldn’t describe it as “hot.” It’s there, it’s real, but it’s completely civilized. It’s almost unremarkable. If, once it’s completely finished, you want it hotter, place a tablespoon of the ribs and seeds with a cupful of the salsa into the blender, and blend until smooth. Then pour the blender contents back into the pot and stir. Taste, and repeat as necessary.
- You don’t need to use New Mexico chiles. Other dried chiles – even if they might impart different flavors – would be delicious in this salsa: guajillo, ancho, chipotle, etc.
I owe a lot to Cowboy Kent Rollins for this salsa. I could listen to his accent all day long, and if we ever met, I’m sure we’d be best friends instantly.
New Mexico Chile Salsa
Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. New Mexico Chile Salsa will not prevent coronavirus: not in people, not in men, not in women, not on camera, and not on TV.
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I’m sure this is way better than restaurant salsa, but I don’t believe in serving it cold. That’s one of my complaints with one of the Mexican restaurants we go to. Another is tomato peels, at a different Mexican restaurant. I’m constantly picking them out, and it’s annoying. this recipe is perfect.
mimi rippee recently posted…Tarragon-Marinated Vegetables
You know, that’s interesting, because as I was writing the post, I was thinking that the salsa is really best if you’re eating it with chips to have it at a room temperature … but as a matter of practicality, I’m always eating it right from the fridge. And yeah, you do not want the peels in this type of salsa any more than you would in a pasta sauce or a bowl of chili.
I could enjoy chips and salsa all day every day. This sounds so good. The dried chiles must give it great flavor.
lisaiscooking recently posted…Spiced Salmon Skewers with Parsley Sauce
They really do. I think that, and cooking it down, are the real keys.
Ohh I love this, can see many application for it. Nachos, enchiladas, steaks, fish, etc
Raymund recently posted…Inday Inday
Yeah, it’d work in a lot of different situations. Thanks!
Yummy and so FRESH! I would probably just eat this with a spoon :-))
angiesrecipes recently posted…Pan-fried Halloumi with Gooseberries and Mint
🙂
Wait. This salsa won’t prevent coronavirus!? Well hell. Just kidding – I’ll still eat a bucket-load of this one! I love me some New Mexico chiles, and I’m thinking a jar of this salsa and a bag of tortilla chips might just be my dinner tonight.
David @ Spiced recently posted…Muffin Tin Loaded Baked Potatoes
It’s been my dinner on at least two occasions, along with a couple margaritas. 😉
Yum!! We LOVE anything Salsa! And boy this one takes the cake! Can’t wait to try this recipe Jeff! Thanks!
You’re welcome!
This looks like a really tasty salsa recipe! Love the use of 3 different chiles. You get such a rich flavor that way. Nice texture and consistency – just the way I like it.
Thank you!
Sounds great. This is one I’d like to have at the ready all the time. I can think of so many things to spread it on, or dip in it. And one of my boys finally loves spicy. Yay! 🙂 ~Valentina
It’s surprisingly not as spicy as it sounds, but you can make it spicier if you add ribs and seeds.
YUM! This New Mexico Chile Salsa sounds and looks amazing Jeff! I love that it can be served warm or cold. Sounds like the kind of salsa I would end up drinking because it’s just so delicious. 😋
Shannon recently posted…Quinoa Crouton Salad with Champagne Vinaigrette
Thanks, Shannon!
Wow, with all those chiles, both fresh and dry, this salsa must be really intense. Perfect for a “pepper belly” like myself.
You know what, not so intense. Maybe due to the soaking and holding back the ribs and seeds, is my guess. It’s flavorful, not not electrifying.
There’s nothing like a good homemade salsa and a bowl of fried corn tortilla chips. Obs, I forgot to include the cold beer or three. We don’t see New Mexico chilis over this way, but I do get dried ancho peppers, so that’s the way I’d go. So I use the same amount of anchos as New Mexico dried peppers?
Ron recently posted…Cured Salmon with Terrine of Cauliflower & Maitre’d Sauce…
I think I would use the same amount, Ron, although you could always start with less, and then add them to taste before you start cooking it down.
Yum! Love chips and salsa…and homemade salsa ALWAYS trumps anything from the grocery store!
Thanks, Liz!
I LOVE salsa. I use it the way some people use ketchup — put it on everything! Well, not everything, but you know what I mean. This looks terrific — thanks.
John / Kitchen Riffs recently posted…The Jungle Bird Cocktail
I do know what you mean! Thanks, John.
Love my New Mexico chiles, as you know from a recent post. Looking forward to the day when we can take a drive over to Hatch to get more! This is definitely one will will be making, especially with all the zoomtails we are doing.
I know what you mean – I could go through a ton of salsa on a Zoom call!
I love salsa and this one looks delicious although it might be a little too hot for me!
Judee recently posted…A Peek At My Week 7/26
Surprisingly not as hot as it sounds! I mean, unless you want a literally mild salsa. If I were served this salsa at a restaurant, I would think it would be medium, or just under medium.
This salsa looks and sounds amazing, Jeff! I might need to cut down the heat so the kids can eat some too but I am definitely making it this weekend – it will make for a nice change from the usual hummus!
Katerina recently posted…Black rice pudding [refined sugar and gluten free, and dairy free possible]
Maybe skip the serrano. I’ll bet this salsa would be good along with some hummus!
Never met a salsa I didn’t like! Can’t wait to try this version!
Abbe@This is How I Cook recently posted…Mexican Shrimp Cocktail
Thank you, Abbe!
Not at all, I like salsa to be spicy but up to the point that it doesn’t burn my mouth. Love the recipe. But, where would I find these new Mexico chilies?
This one didn’t burn my mouth. You could always add them bit by bit to the blender, and taste as you go. I was surprised to find New Mexico chiles at a run-of-the-mill, local supermarket chain that I happeded to be near as I was traveling. My usual supermarket is one that has a foreign foods aisle; I might look there. Or, I’d go to a Latino market. And if you can’t find New Mexico chiles, you could try another type of dried chile. There are many types. They all have different flavors, but I think each one of them would probably work in this salsa.
I like to roast the tomatoes on a charcoal grill, gives the salsa a slightly smoky flavour. Home made salsa is enormously better than store bought salsa, this recipe is easy enough to make in a pinch, and what a bang of flavour!
Eva Taylor recently posted…Low Carb Hoisin Sauce
You’re right – it does come together quickly. I hadn’t thought of roasting the tomatoes, though – I’ll bet that’d be fantastic!
Your home made chile salsa is so much better than any shop bought recipe Jeff. Can’t wait to give this a try. My bother furnishes me with lots of fresh chillies from his greenhouse so as soon as I get a fresh batch from him, it’s game on!
Neil recently posted…Quick Tuna Macaroni Salad
Excellent! I hope you enjoy it!
Very delicious this is .Love this post.
Thanks, Jessy!