My wife's family is from Mexico, and we enjoy salsa with about everything. We have a non spicy salsa we love with ribs, thought I'd share.
Note, we usually have a few salsas with dinner, each one simple with its own flavor. Then folks make their own tacos from there..very de-constructed from that pov.
- 2 large, under ripe tomatoes
- 2 Serranos per tomato for mild, 6 per for hot. (Note, the hotter, the longer the shelf life). I do mild with this salsa, and make a separate one that is spicy. (Flavor isolation..de-constructed! )
- 4 guajillo(sp)/anaheim dried peppers.
- Salt to taste, for this less than 1/2tsp? depends on tomatoes.
Roast the heck out of everything..the dried peppers go fastest, get them a little char, the tomatoes take the longest - almost cook them through. Blend like crazy with a handi-blender, salt and enjoy!
I love this on ribs, brisket, Etc. Great replacement of bbq sauce! I eat about half with chips before my meal is ready.
For today's cookout, also made pico de Gallo, and regular roasted salsa (hot)..same recipe as above, without guajillo.
Sorry for blurry finish pic. Also, I didn't get the cookout on the egg, that's for next time.