An assortment of vibrant and spicy salsas. Pair it with Casa Solana tortilla chips and a refreshing Paloma Margarita.
- In a food processor, combine all the ingredients and blend until smooth.
SPICY TABLE SALSA
- In a medium saucepan over medium-high heat, combine the tomatoes, chiles and garlic.
- Add cold water to cover and bring to a boil until the dried chiles are softened. Strain and reserve cooking liquid.
- Place the solid ingredients into a blender along with 2 cups of the cooking liquid, adding more until the desired consistency is reached.
- Remove from the blender, pour into a bowl and fold in white onion and chopped cilantro. Season with salt.
- Place the tomatoes, chile de árbol, garlic, jalapeno and onion on a sheet pan and roast in a 350-degree oven until the tomatoes start to blister and are heated all the way through.
- Put the roasted ingredients into a blender along with the hot chicken broth and pulse, being careful not to overprocess. The salsa should remain slightly chunky.
- Pulse in the cilantro and season with salt and pepper.
PINEAPPLE PICO DE GALLO
- In a medium bowl, combine all the ingredients and season with the salt and pepper to taste. The salsa will stay good for up to 3 days when refrigerated.
- Roast tomatillos and garlic on a well-oiled grill or by placing on a sheet pan in a 500-degree oven until cooked through. If they begin to char, lower the heat. If using a chile de árbol, roast in the oven. If using jalapeno or serrano, cook on a grill.
- Combine roasted tomatillos and peppers with the water, oregano and chicken base in a blender and process.
- Season with salt, remove from the blender and fold in cilantro and diced onion.
- Finish with fresh lime juice.