I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures.
A few months ago I felt like I needed to kick things up a notch recipe wise and so I called up Dahlia (aka the Deck-Building team CEO) and said “How about if we have a salsa-fest and make the rest of the book’s salsa this weekend.
Unsurprisingly, she was amenable.
#50 Chunky Fresh Tomato Salsa:Salsa Mexicana-This one was good but a little bit tricky at the time we made it (late Spring). I bet in August it would be ah-mazing! Like homemade salad dressings this (and really) all of the salsa are alarmingly easy to make. I don’t think I even chopped this too much, my friend Mr. Blender did all the work.
#51 Smoky Chipotle Salsa with Pan-Roasted Tomatillos: Salsa de Chipotle con Tomate Verde Asado-This was definitely a favorite despite the fact that I spaced out and bought the wrong kind of chipotle chiles. Oops. It still tasted great. Chipotles plus roasted-tomatillos=smoky bliss.
#52 Fresh Tomatillo Salsa: Salsa Cruda de Tomate Verde-This was so easy I couldn’t even handle it. Step 1: Throw stuff in blender. Step 2: Press button. I have three tomatillo plants ready to produce in my garden. I will be eating this refreshing concoction all summer long.
#53 Toasty Guajillo Chile Salsa: Salsa Roja de Chile Guajillo Asado-This one was the second favorite of my tasting crew and also of my co-workers who got all the leftover salsa. I really can’t say it enough, anything with guajillo chiles=delicious. I am just gonna put myself out there and declare them my favorite chile.Ooh…. bold! I am living on the edge, don’t tell jalapeños, they are a very jealous breed.
#54 Roasted Fresh Chile: Salsa de Chile Fresco Asado-This one in the middle is really more of a hot sauce than a salsa. It’s the stuff that the chile-heads pour all over their chips in their lunatic chile rages. My salsa tasters were not of the brave-chile types so this was not super popular. Weirdly it wasn’t even that spicywhich brings me to an important chile-related lesson: the little buggers are unpredictable. One week you will use a jalapeño and produce a soothing mild salsa, the next week you will use one equally sized jalapeño and it will burn your FACE OFF.
The takeaway? Chiles are not to be trusted, but they should still be loved. The end.