Salsa De Chiltepin

Method5 steps · about 25 min

1. 1

   Step 1: Quarter and stem the tomatoes (3). Put them in a medium pot with about 2 cups water, or enough to cover them.

   Uses 3 medium tomatoes, quartered · About 2 cups water, or enough to cover

2. 2

   Step 2: Cover and bring the tomatoes to a gentle boil over medium-high heat. Lower the heat to medium-low and simmer for 2 minutes.

   Simmer tomatoes · 2 minUses tomatoes simmering in the pot

3. 3

   Step 3: Add the dried chiltepines (¼ cup) and cook about 5 minutes, until the tomatoes are soft. Remove from the heat and let the tomatoes and chiltepines cool in the cooking water for about 5 minutes.

   Cook chiltepines · 5 minUses ¼ cup dried chiltepines · tomatoes simmered in water

4. 4

   Step 4: Lift the cooled tomatoes and chiltepines out of the cooking water and add them to a blender with the remaining ingredients. Leave the cooking water in the pot. Blend until smooth.

   Uses cooled tomatoes and chiltepines, removed from cooking water · 2 peeled garlic cloves · 1 Tbsp white or yellow onion · 1 tsp dried oregano · 1 tsp kosher or sea salt · Black pepper, amount unspecified · 2 Tbsp apple cider vinegar

5. 5

   Step 5: If the salsa is too thick, add reserved tomato-chiltepin cooking water 1 tablespoon at a time until it reaches the consistency you want.

   Uses Reserved cooking water, added in measured 1-tablespoon increments only if needed; total use is unspecified · blended salsa before optional thinning