Salsa Doña Recipes

THE BEST HOMEMADE SALSA YOU'LL EVER EAT

Steps:

• Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
• Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
• Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
• Place tomatoes, peppers, onions, lime, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
• Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.

CREAMY JALAPENO SAUCE (SALSA DONA)

Steps:

• Preheat your broiler. While it's preheating, coat the jalapenos in about 1/2 tablespoon avocado oil.
• Place a sheet of aluminum foil on a baking sheet and place the peppers in a single layer on the foil.
• Place the baking sheet into the broiler for about 5 minutes. Remove the sheet from the broiler and flip each pepper and return to the oven for another 5 minutes. Remove from the oven with the peppers are evenly charred on all sides.
• Place the pepper into a bowl and cover to steam and cool.
• Meanwhile, coat the peeled garlic cloves with 1/2 tablespoon of avocado oil. Place on the aluminum foil lined baking sheet, and put the sheet back into your oven for about 5 minutes, and remove from the oven when the cloves are golden brown. Keep an eye on your garlic. If it gets burned, you'll need to discard and start over.
• After your jalapenos have completely cooled, peel off the blistered skins. I found the easiest way is to cut the stem off first, and then the skin will easily peel off. Discard the stems and peels.
• Next, cut several of your jalapenos in half lengthwise, and remove the seeds. To determine the number of jalapenos you should de-seed, see the notes section.
• Add the jalapenos, garlic, remaining oil, cilantro, sea salt, and lime juice in a blender or food processor. Blend until smooth and serve.

SALSA DOñA

Steps:

• Place baking rack in the upper third of your oven. Preheat on broil.
• Meanwhile, cut the stems off the jalapeños and carefully remove the seeds without piercing holes in the sides of the pepper using a paring knife or grapefruit spoon or a combination of both. (Note: Wear food-safe gloves or skip touching your eyes during this process. Wash your hand thoroughly afterwards.)
• Place jalapeños and garlic on a baking sheet then place under the broiler to char. Once skins of the peppers char on top, flip, and char the other side. Remove the garlic after flipping the peppers and place in a container with a lid.(Note: Watch closely during the charring process as broilers vary greatly from oven to oven. With that said, I'm purposely omitting an exact times and instead giving visual cues. For reference, in my oven, it took 20 minutes total, taking the garlic out after 10 minutes and flipping the peppers. My broiler tends to run low and my jalapeños were quite large.)
• Once charred, place peppers in the container with the garlic, and cover for 10 minutes to steam.
• Remove the garlic peels and rub the skins of the peppers off. The skins should slide right off.
• Place all the ingredients in a high-powered blender, and blend on high until smooth, about 40 seconds. Store covered in the fridge for up to 3 weeks. Salsa is best after a day of rest, once the flavors have had time to calm down and meld together.

PICKLED JALAPENO SALSA

Steps:

• I cut the tomatoes in half and gently squeeze to remove some of the seeds.
• In a food processer, add onion, and jalapeno w/juice.
• Process.
• Add tomatoes.
• Process.
• Add all spices.
• Process and refrigerate several hours.
• This is the time where I taste and add what I think it might need.
• But remember, flavors blend while in the frig.
• so be careful.
• You can also can this if you have many tomatoes in your garden as I did.
• Process, then cook on stove 30-45 min and process in a water bath for 10 minute Follow directions for cleaning jars and lids.