Ingredients

• 3 whole dried ancho chilies, stems and seeds removed (see note)
• 3 whole dried guajillo chilies, stems and seeds removed (see note)
• 2 whole chipotle peppers, canned in adobo
• 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
• 2 tablespoons fresh juice from 2 to 3 limes
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 2 tablespoons Asian fish sauce, such as Red Boat
• 6 medium cloves garlic
• 1 small bunch cilantro, leaves and tender stems only, divided
• 1 tablespoon whole cumin seed, toasted and ground
• 1 teaspoon whole coriander seed, toasted and ground
• 2 tablespoons dark brown sugar
• Kosher salt

1. Place dried ancho and guajillo chilies on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt.

• most of the time I’ll quarter tomatillos and char them in a dry, screaming hot pan on the stove.  Wok works well on the outside burner too when you’re blistering fresh chiles
• adding avocado to the blender for the verde salsas above makes a fantastic creamy version, but it has reduced storage life in the fridge.  Add a little more lime when you add avocado, maybe salt too as the avocado tends to mute other flavors
• chile de Arbol salsa is the shjt, sometimes I add other dried chiles like guajillo for a slightly different flavor

Foghorn said:

"You recipe people are making me feel inadequate like @caliking with my toss it in the blender, taste it and never write it down approach."

FTFY

(Sorry I beat you to that @20stone)

• 4 large or 6 small tomatillos, husked (about 8 ounces)
• 4 plum tomatoes (about 12 ounces)
• 3 cloves garlic
• 1 jalapeno
• 1/2 white onion, halved
• Vegetable oil, for brushing
• 2 tablespoons fresh cilantro leaves, chopped
• 1 teaspoon sugar 
• Kosher salt and cracked black pepper
• 2 canned chipotle chiles en adobo

Prepare a grill to medium-high heat. Brush the tomatillos, tomatoes, garlic, jalapeno and onions with some oil and grill over direct heat until char marks appear. Remove from the grill and let cool. To control the spice in your salsa, stem and remove the seeds and ribs from the jalapeno for a milder flavor. Combine the tomatillos, tomatoes, garlic, jalapeno and onions in a food processor and pulse until mostly pureed, but slightly chunky. Add the cilantro and sugar and sprinkle with salt and black pepper. Continue to pulse until pureed. Taste and add more salt and black pepper if desired. Set half of the salsa aside in a serving dish. Add the chipotles to the food processor and pulse with the remaining salsa until combined

The Cen-Tex Smoker said:

dmchicago said:

Looks amazing.

I made a stupid simple salsa verde yesterday for some Chilaquiles I made for breakfast.

I think the best salsas are the simple ones. If it gets over 4-5 fresh ingredients or a few dried chilis I get skeptical real fast. I can make any salsa I want with some combo of: tomato, tomatillo, lime, dried chilis, jalapeno/serrano, garlic, onion, cilantro, and salt. 

The Cen-Tex Smoker said:

fishlessman said:

hotdog salsa, this ones a sweet habanero

Grind 1-2 peck green tomatoes, 10 red pimiento peppers, 6 green bell peppers, 5 tiny hot peppers, 10 onions. Drain. Pour boiling water (I didn’t use boiling water) over above and let stand 15 minutes. Drain again. Put vegetables in large kettle, add 1 pint vinegar (5 cups) (barely cover), 3 1-2 cups granulated sugar, 1-4 cup salt, 1-4 cup mustard seed, 3 tablespoons celery seed, *1 tablespoon cinnamon, 1 tablespoon allspice, 1 tablespoon ground cloves* (*omitted*). Bring to a full rolling boil. Pour into sterile jars and seal at once

Love it. That is not something you would find down here. Interested to try it. 

The Cen-Tex Smoker said:

fishlessman said:

hotdog salsa, this ones a sweet habanero

Grind 1-2 peck green tomatoes, 10 red pimiento peppers, 6 green bell peppers, 5 tiny hot peppers, 10 onions. Drain. Pour boiling water (I didn’t use boiling water) over above and let stand 15 minutes. Drain again. Put vegetables in large kettle, add 1 pint vinegar (5 cups) (barely cover), 3 1-2 cups granulated sugar, 1-4 cup salt, 1-4 cup mustard seed, 3 tablespoons celery seed, *1 tablespoon cinnamon, 1 tablespoon allspice, 1 tablespoon ground cloves* (*omitted*). Bring to a full rolling boil. Pour into sterile jars and seal at once

Love it. That is not something you would find down here. Interested to try it.