Delicious Homemade Salsa!
This is a fantastic salsa recipe you can make at home; you can switch different types of peppers in and out, but this is the way I make it. I've also made it with and without the pumpkin seeds... your call.
This is a fantastic salsa recipe you can make at home; you can switch different types of peppers in and out, but this is the way I make it. I've also made it with and without the pumpkin seeds... your call.
- Carbohydrate 3.81978461666705 g
- Cholesterol 0 mg
- Fat 0.30019075 g
- Fiber 0.805325512378216 g
- Protein 0.8563418 g
- Saturated Fat 0.04451233 g
- Serving Size 1 1 Serving (67g)
- Sodium 352.757385000019 mg
- Sugar 3.01445910428883 g
- Trans Fat 0.06708163 g
- Calories 19 calories
Step-by-step
- Heat the broiler to high and arrange a rack in the middle. Line a baking sheet with aluminum foil, then place tomatoes skin side up on the baking sheet. When the broiler is hot, broil tomatoes until skins are slightly charred. Remove tomatoes from the oven; set aside. Turn oven to 350°F.
- Place tomatoes in a large stainless steel pan over high heat. Add chiles de arbol, pasilla peppers, salt, sugar, water, and stir to combine. Bring to a boil, reduce heat to low and simmer, stirring often, until slightly reduce and thickened, about 20 minutes.
- Meanwhile, toast pumpkin seeds on a baking sheet until just browned, about 10 minutes. Remove baking sheet form oven; set aside.
- Add vinegar to tomato mixture and cook 1 minute. Place mixture in a blender, add toasted pumpkin seeds, and blend until smooth.
- Pour salsa into a container and stir in scallions and cilantro. Refrigerate until chilled before serving, about 3 hours.
Choosing Varieties and Substitutions
Roma tomatoes contain less internal water than standard round beefsteak varieties. Using water-heavy globe tomatoes requires extending the initial simmering phase by five to ten minutes to achieve the proper consistency. Dried chiles provide the structural base for this condiment. Rehydrating them directly in the simmering liquid softens the skins for smooth blending.
Equipment and Thermal Control
A high-powered blender handles hot liquids effectively when the center cap of the lid is removed and covered with a folded kitchen towel to vent steam. Standard immersion blenders will struggle with the pumpkin seeds and dried pepper skins, yielding a chunkier texture. Line the baking sheet with heavy-duty aluminum foil to catch bubbling tomato juices during the broiling stage, which prevents burning and simplifies cleanup.
Visual Cues and Chilling
Judge doneness by observing the liquid level. The mixture is ready when the volume reduces visibly and coats the back of a spoon with a glossy sheen. Toast the pumpkin seeds at 350 degrees Fahrenheit until they release a nutty aroma, watching closely to prevent bitterness. Chill the finished salsa for three full hours to allow the vinegar to mellow and the scallion flavor to meld completely.
