Sean’s Roasted Salsa

Hi friends! Today I’ve got something special for you: Sean’s uhhhmazing homemade salsa recipe! I’ve posted about his salsa a couple of times before, and it was a HUGE hit at my birthday party, with several recipe requests coming out of that. Well, ask and ye shall receive… eventually! Ha!

He made salsa again recently and had the thoughtfulness to take pictures of the process for me to blog about. See, told you he was a keeper. 🙂

Sean’s salsa has deep, roasted flavors and has restaurant-style consistency — he purees it very finely so it coats each chip, as opposed to the chunkier, pico de gallo-style salsa I’m often used to out of the jar. This salsa is perfect not just for snacking, but for topping tacos and other dishes since the consistency is so smooth and pourable. Sean makes fish tacos sometimes and I douse them in this salsa — SO good!


You can make it as spicy or as mild as you like — he’s a spice-fiend, but I often have to ask him to scale it back for me. I know, I’m pathetic. But it’s so good that even when he makes it too spicy, I can’t stop myself from eating it. I just end up paying the price for it later, hahaha.


So without further adieu, awaaaay we go!

Sean’s Roasted Salsa

Ingredients:

6 medium tomatoes
1 large onion
2 jalapeno peppers (or poblano, ancho, guajillo, or peppers of your choice)
2 cloves elephant garlic (or ~6 small cloves)
1 canned chipotle pepper in sauce (unpictured, but they come in small cans in the ethnic foods section of your grocery store)
Juice of 1 lime
1/2 cup fresh cilantro
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
Seasonings: Cumin, chili powder, cayenne, salt (all to taste)

Instructions:

1. Heat grill or set broiler to high. Slice tomatoes in half, and onion into thick, grill-bearing slices.

2. Put tomatoes, onion, garlic, and jalapenos on the grill/under the broil, and cook until outsides are blackened, flipping once. Tomatoes take about 25 minutes, everything else around 10 minutes, so remove items as they finish cooking.

3. Add veggies to food processor and add canned chipotle pepper (you can add as many as you like if you like your salsa spicy, but one is enough for me!) and some of the sauce from the can as well. Add lime juice, red wine vinegar, olive oil, and pulse food processor until everything is combined. If you don’t have a food processor, this could potentially be done in a blender, or you could chop and combine ingredients by hand (it’ll just be a chunkier salsa).

4. Add seasonings to taste, including more vinegar and olive oil if you think it calls for it. This is where you can tailor the salsa to your exact preferences!

5. Once everything is to your liking, you can serve it warm right away, or allow salsa to cool in the fridge if you prefer it cold. Then, when you’re ready, just dunk some chips in there and enjoy! Ole!

Olé!

Okay, first things first: thank you all so much for your waywayway too kind comments on yesterday’s post about the Navy 5 miler. Not only am I proud of myself for finishing, but you guys make me feel like Wonder Woman! Even though we all know it wasn’t the best race ever (um, I think I’ll try actually training next time.) Best. Readers. Ever. 🙂

So unfortunately, last night I had plans to meet up with some old friends for, you guessed it, sushi that didn’t end up happening. My dinner plans may have fallen through, but that didn’t mean I couldn’t do up something grand(é). It wasn’t long before our cucina was hustling and bustling with alimento mexicano!

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Taylor suggested we make homemade Chipotle for dins, and I couldn’t say “sí” fast enough! I looooove me some Chipots, but I certainly don’t love dropping $8 per bowl (when did they make the switch from calling them burrito “bols” to “bowls”, by the way?) We got to save some dinero and ensure some clean, lower-sodium eating in one fell swoop! (How are you liking the remnants of my 8th grade Spanish peeking out here? De nada.)

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More kitchen therapy for me! Mince, chop, slice!

Now, we’re no homemade Chipotle n00bs here, but our recipe is definitely still a work in progress. We get closer and closer every time we make it though! The only thing that I think we’re still unable to get a close match on is the chicken.

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Not that our chicken isn’t mighty tasty, but it’s just not quite the same. We’ve been seasoning it with a chile powder blend + ground chipotle pepper. Anybody know the secret? Maybe a wet marinade?

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I guess for now we’ll just have to keep taste-testing. Hey, it’s a hard job, but somebody’s got to do it!

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One thing I do think we have down pat is the corn salsa. Muy delicioso. Who says salsa needs tomatoes?

Corn Salsa: Step 1Corn Salsa: Step 2Corn Salsa: Step 3
Onion, jalapeño, corn, cilantro, salt, pepper, and just a squeeeeze of lime!

Making this kind of dinner at home can be time consuming, just because it has so many components. But if you have the time to commit, it’s totally worth it!

Fixins

Variety is the spice of life, after all.

Dinnertime

All together now:

Me Gusta

In total, and from the bottom up, we have: cilantro-lime rice, black beans, peppers & onions, chicken, plain nonfat greek yogurt (a healthy, lower-cal sour cream substitution), corn salsa, and a pinch o’ cheese.

Burrito Bol

Salud!

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Gretchen tested…

Thumbs up!

… and brother approved! Te gusta. Er, gusto? Okay, okay, I give up.

Let’s instead focus on the slightly disturbing fact that Ben and I essentially have the same haircut right now. Awk.

What’s your favorite at-home restaurant re-creation? You’d think that homemade sushi would top my list, but unfortunately the level of difficulty (I mean, if you think this was time consuming…) doesn’t exactly make it a feasible go-to. So homemade burrito bowls are definitely my #1, followed closely by home-baked pizza. Trader Joe’s ready-to-go pizza doughs just make it so easy!