Salsa Picante & Salsa Fresca- (for steak)
Two vibrant salsas bursting with bold flavours: a smoky, fiery habanero and Fresno chili “Salsa Picante,” and a fresh, tangy “Salsa Fresca” of roasted tomatoes, tomatillos, and chipotle. Each is balanced with a hint of sweetness, citrus, and smoked heat, perfect for lifting grilled meats or fresh vegetables.
INGREDIENTS
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Salsa Picante
18g habanero chili, stemmed and seeds removed
150g red Fresno chili, stemmed and seeds removed
40g roasted garlic
175ml cider vinegar
150ml distilled vinegar
75ml water
15g salt
15g sugar
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Salsa Fresca
100g diced plum tomatoes (skins on, seeds in)
100g diced tomatillos or green tomatoes
100g finely diced white onion
25g lime juice, plus zest
12g chili blend (see sub-recipe)
14g canned smoked chipotle paste
8g salt
10g sugar
Small handful fresh coriander, finely chopped
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Salsa Chili Blend
50g smoked canned chipotle, chopped
50g Guajillo chili, stemmed, seeded, and soaked in hot water
200ml hot water
Method
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Salsa Picante
Roast the chilies and garlic in the oven until soft.
Combine the roasted chilies and garlic with the vinegars, water, salt, and sugar in a pan.
Simmer for 15 minutes.
Allow to cool, then puree until smooth.
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Salsa Fresca
Char the tomatoes, tomatillos, onion, and garlic in a hot oven until slightly blackened.
Chop the charred vegetables and place into a bowl.
Add the lime juice, lime zest, chili blend, chipotle paste, salt, sugar, and coriander. Mix well.
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Salsa Chili Blend
Blend the chipotle, Guajillo chili, and hot water in a blender or Vitamix until smooth.