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04.14.10 by  

Patricio’s Mexican Dinner Party Menu Part 3

Jarred salsa, you just got the ax. Chef Sandoval’s super-easy recipe has fresh ingredients, mega heat and massive flavor. Make a quart on Sunday and Mex out all week.

Chef Sandoval‘s method has you roasting and toasting the ingredients before mixing to enhance flavor, a technique that makes this salsa more complex and flavorful than most. Even better, it’s easy to off-road with additional ingredients.

For those who like their salsa fire-hot, dial up the heat by adjusting the amount of peppers or adding a touch of hot sauce at the end.

Morita-Guajillo Salsa

Makes 1 quart. Serves 2 to 4.

  • 2 ½ cups tomatillos
  • 5 cloves garlic
  • 1 cup onion
  • 2 tablespoons canola oil
  • 5 pieces chile morita
  • 3 pieces chile guajillo
  • Salt to taste
  1. Arrange the tomatillo, garlic and onion on a sheet pan and cover with a very thin layer of oil. Roast in the oven for 10 minutes or until slightly brown.
  2. Toast the chiles in a skillet until brown, but not burned.
  3. Boil water a few cups of water in a saucepan, remove from heat and add the chiles until soft.
  4. Blend all the ingredients together and season with salt.

Hot chips make the difference — heat them in the oven or pan-warm them sans oil before serving.