Rob’s co-worker gave him this recipe. Amazing.
- 4 good sized Tomatoes (If you use romas, double the quantity of the tomatoes)
- 3 habanero peppers (1 on standby):
- 4 serrano peppers (1 on standby)
- 3 dried chile de arbol (1 on standby)
- 1 clove fresh garlic
- ¼ to ½ bunch of cilantro
- ¼ roughly chopped onion
- 1 tsp dried oregano
- ½ tsp of cumin
- Salt to taste
- ½ a cap of white vinegar, at most
- Roast the tomatoes and peppers. When roasting the chile de arbol make sure you have plenty of air ventilation because these will make you cough up a storm.
- Once ingredients are roasted, throw everything into a blender except for the cilantro and onions.
- Check for spiciness. If the spiciness is OK, then don’t add the peppers from standby. If it needs more spice, then you add the peppers one by one. Habanero is the hottest and chile de arbol is the mildest, but it has the most smokey flavor when roasted.
- Rough chop the cilantro and onion and manually stir into your salsa
- Add more salt, oregano or cumin to taste if necessary.
NOTE: As you make a few batches of salsa you can start altering the ingredients to your liking by changing the types of peppers, altering the types of tomatoes, adding more or less of the peppers or herbs etc.