Recently I made this smoky pureed salsa to go with fried fish tacos. It worked deliciously well. But honestly, this salsa is so much more versatile than that. It tastes good with tortilla chips, grilled fish tacos, and probably works as a general accompaniment many types of Mexican dishes.
The chipotle hot sauce gives this a nice smokiness which tames the spice that comes from the serrano and jalapeno peppers. Also, because the tomatoes are cooked, the salsa has a sweeter, more rounded taste than a pure raw pico de gallo. Definitely a keeper.
Total time: 45 minutes
Recipe adapted from Bobby Flay’s Fish Taco Recipe
2 tablespoon vegetable oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chili pepper, sliced
1 jalapeno chili pepper , sliced
1 tablespoon chipotle hot sauce
1 tablespoon oregano (preferably Mexican)
1/4 cup chopped fresh cilantro leaves
lime juice, to taste (~ 1/2 to 1 lime’s worth)
Saute onions and garlic over medium heat until softened (about 5 minutes). Add the tomatoes and the chilis until the tomatoes are soft (about 15 minutes). Use an immersion blender, puree the mixture. If you do not have an immersion blender, you can use a normal blender. Add hot sauce, oregano, cilantro, and lime juice. Mix together and serve!
*Note: if you really don’t feel like blending, you can serve this dish “chunky style” without blending.
* Note2: I bought my chipotle hot sauce at Whole Foods. Tabasco brand sells it.
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