Salsa Tray Recipe

toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast the ancho (or pasilla) and arbol chiles 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1 cup hot water. Let soak 15 minutes, then reserve the soaking liquid and roughly chop chiles, discarding stems/seeds as desired for heat.

roast vegetables

Preheat broiler or a grill to high. Place tomatoes, quartered onion, and unpeeled garlic cloves on a sheet pan. Broil or char on the grill, turning occasionally, until skins are blackened and soft (8–12 minutes). Let cool slightly, peel garlic and remove large charred bits from tomatoes if desired.

blend salsa

In a blender or food processor combine roasted tomatoes, onion, peeled garlic, chopped rehydrated chiles, 1 tbs vegetable oil, 1 tsp apple cider vinegar, 1 tbs lime juice, 0.25 cup cilantro, and 1/2 cup of the chile soaking liquid. Blend to a slightly chunky texture. Add kosher salt (1.5 tsp) and black pepper (1/2 tsp), then pulse to combine. Adjust thickness with more soaking liquid if needed and correct seasoning.

Transfer to a bowl and chill 30 minutes to let flavors meld. Serve at room temperature or chilled.

char tomatoes and jalapeños

Heat a cast-iron skillet or grill over high. Place whole tomatoes and jalapeños on the hot surface. Char, turning frequently, until skins are blistered and blackened in spots (6–10 minutes). Remove and let cool slightly.

assemble

Peel and quarter tomatoes if desired. Remove stems from jalapeños and seed if you want milder salsa. In a blender or mortar, combine charred tomatoes, jalapeños, 1/2 cup chopped red onion, 1 garlic clove, 0.25 cup cilantro, 2 tbs lime juice, 1 tsp olive oil and 1 tsp kosher salt. Pulse briefly for a chunky salsa or blend smoother to taste.

Taste and adjust salt or lime. Transfer to a serving bowl and garnish with extra cilantro.

toast guajillo chiles

Remove stems and seeds from guajillo chiles. Toast them lightly in a dry skillet over medium heat 10–15 seconds per side until fragrant. Place in a bowl and cover with 1 cup hot water; soak 10–15 minutes until softened. Reserve 1/4 cup soaking liquid.

toast pepitas

In the same dry skillet, toast pumpkin seeds (pepitas) 2–3 minutes until they pop slightly and smell nutty. Remove and cool.

cook tomatoes and blend

Char or roast the roma tomatoes until soft and slightly blackened (8–10 minutes). In a blender combine roasted tomatoes, softened guajillos, chile de arbol, 1 garlic clove, toasted pepitas, 0.5 tsp ground cumin, 1 tsp apple cider vinegar, 1 tsp olive oil and 1/4 cup reserved soaking liquid. Blend until smooth or slightly textured depending on preference. Season with 1 tsp kosher salt, adjusting to taste.

Transfer to a bowl. Let rest 15 minutes for flavors to marry before serving.

roast tomatillos & jalapeño

Heat a skillet or broiler to high. Roast tomatillos and jalapeño until blistered and soft, about 6–8 minutes, turning so all sides char. Let cool slightly.

blend creamy salsa

Peel any loose husks off tomatillos and transfer to a blender with 2 ripe avocados, 1 garlic clove, 0.5 cup cilantro, 2 tbs lime juice, 1 tsp olive oil and 1 tsp kosher salt. Add 2 tbs cold water and blend until smooth and creamy. Taste and add more lime or salt if needed.

Chill 10 minutes or serve immediately. Garnish with cilantro sprigs and a lime wedge.

cut and dry tortillas

Stack tortillas and cut each into 6 wedges. Pat dry with paper towels to remove excess moisture.

fry chips

Heat 2 cups vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry tortilla wedges in batches until golden and crisp, 60–90 seconds per side. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately season with 1 tsp kosher salt.

assemble salsa tray

Arrange four small bowls on a large platter. Spoon Salsa Llorona, Salsa Toreado, Salsa Lorenza and Avocado Salsa Verde into each bowl. Place warm housemade chips in the center or in a separate basket. Garnish tray with lime wedges and extra cilantro sprigs. Serve immediately so chips remain crisp.