I realize that Cinco de Mayo is a couple of weeks away, but when it comes to Mexican food I am happy to prepare and test recipes early and often.
So I was pretty excited to see that Julieta Ballesteros of Crema in NYC shared a recipe for Salsa de Chipotle this month in Glamour Magazine. Often a salsa or sauce in Mexican cuisine can take what seems like 1 million ingredients to create depth of flavor. This recipe relies on smokey chipotles and roasted tomatoes to deliver a flavor punch.
Perhaps it will earn a place at our table on Cinco de Mayo.
Salsa de Chipotle
6 medium-sized plum tomatoes
1/4 cup vegetable oil, plus 1 tsp for pan
1/4 Spanish onion, chopped
2 garlic cloves, minced
2 tbsp chopped cilantro
1-2 chipotle chilies in adobo
Preheat oven to 350 degrees.
Cut tomatoes in half and place them on a baking sheet lined with foil. Season with salt and place in oven. Roast for 1.5 hours.
In a medium pan, heat 1 tsp oil, and saute onion and garlic until golden brown. Set aside.
When tomatoes have finished roasting, put them in a blender with onions, garlic, cilantro, and chilies. Blend on slow speed and add salt. Gradually increase speed while adding oil and process until smooth.
Serve with chips or on tacos.