One more salsa post for you today.
As I was putting together this salsa story, the fine folks at Iron Cactus offered up their roasted salsa recipe.
It’s a nice combination of techniques we talked about in the article: Fresh ingredients that are first roasted and then pureed. Instead of including chipotles in the pepper mix, they add chipotle powder (and some cumin, too), with just a little olive oil and lime juice, too.
What are your favorite restaurant salsas? Are there certain restaurant you seek out because of their killer condiments?
Iron Cactus Roasted Salsa
1 large yellow onion, diced
12 cloves garlic
5 fresh serrano peppers, stems removed and seeded
1/2 Tbsp. kosher salt
1/2 Tbsp. white pepper
12 roma tomatoes, cores removed and cut in half
1 bunch fresh cilantro, stems removed
3 oz. lime juice
1 Tbsp. ground cumin
1/2 Tbsp. chipotle powder
2 Tbsp. olive oil
Heat oven to 350 degrees. In a stainless steel bowl, add the onions, garlic and serranos and toss with half the olive oil and salt and white pepper. Then place on a half sheet pan. In that same stainless steel bowl, toss the tomatoes with the remainder of the salt and pepper and olive oil and place on a half sheet pan. Place both trays in the oven and roast until all the ingredients are golden brown.
Remove the ingredients from the oven and scrape the ingredients into a medium container. Add the remaining ingredients and either use a stick blender or a regular blender to puree until smooth. Adjust your seasonings then add to a small sauce pot. Simmer for 5 minutes, then cool and serve with fresh tortilla chips.
— Iron Cacus