Join Login Search
For Electric Cooperative Members
For Electric Cooperative Members

Phyllis Bustillos | United Cooperative Services

“This is a first-place winner at the State Fair of Texas, and you will not find a better, more unique salsa anywhere,” Bustillos writes. Made with both fresh and dried chiles, it’s no wonder this complex, deeply flavored salsa is a staple at her family barbecues. This recipe makes enough to feed a crowd or provide leftovers to freeze for a future meal.

3 1/2 pounds red tomatoes on the vine
1 1/2 pounds large tomatillos, husked and rinsed
1 medium Texas 1015 onion, quartered
2 serrano peppers
2 poblano peppers
1 clove garlic
Olive oil
2 dried ancho chiles
1 dried pasilla chile
2 dried chiles de árbol
2 dried guajillo chiles
1/2 cup fresh cilantro
1/2 cup roasted (or canned) New Mexico green chiles
Juice from 1 large lime, approximately 1 tablespoon
1/4 cup apple cider vinegar
1 tablespoon ground cumin
1 teaspoon dried Mexican oregano
1/2 teaspoon sugar
1 1/2 tablespoons salt

1. Prepare a smoker or grill for indirect heat cooking.

2. Combine the tomatoes, tomatillos, onion, serranos, poblanos and garlic in a mixing bowl. Add enough olive oil to lightly coat and toss to combine. Place the vegetables in the smoker or grill (using an aluminum drip pan or grate if necessary) and smoke at 225 degrees 30–40 minutes, until softened and lightly charred.

3. While the fresh vegetables are smoking, place the dried chiles in a small bowl with hot water and allow them to soak until softened, then drain, stem and seed the chiles.

4. Remove vegetables from smoker and cool slightly. Stem and seed the fresh chiles and peel the garlic. Combine the smoked vegetables with the dried chiles and remaining ingredients in a food processor or blender and process until combined. Taste and adjust seasonings, adding more salt, lime juice or heat (see sidebar) as desired.

Makes about 3 quarts.

Cook’s Tip

For a spicier salsa, do not seed the serrano peppers.