You can’t fully experience living in New Mexico without ever making your own salsa. Throw in some green chile, and you’re really in business!
We decided it was time to try our hand at making salsa from fresh ingredients that thrive right here in New Mexico, the chile capital of the world. The name of this salsa was inspired by the farm from which we got the main ingredient (tomatoes): Mysterious Horizons Farm. We also got our hands on some leftover tomatillos, so we decided to make a hybrid salsa–a combination of salsa verde (“green sauce”) and salsa roja (“red sauce”).
Since we both enjoy a little heat, we couldn’t resist throwing in a Serrano pepper to liven things up a bit (not for the faint of tongue!). What we got was a fresh medley of colors and flavors that reflects our landscape and captures a little heat of the New Mexico sun.
Servings: 2 cups
- 2 – 2 1/2 lbs of tomatoes (our source: Mysterious Horizons Farm in Fairacres, NM; tart and acidic Fourth of July variety)
- 3 medium tomatillos, husk removed and rinsed (our source: Mysterious Horizons Farm)
- 2 Anaheim peppers, cut lengthwise and seeds removed
- 1/2 medium onion, chopped
- 2 garlic cloves, diced (our source: a farm in Mesquite, NM.)
- 1 Serrano chile, diced
- 1/4 tsp oregano (our source: Mysterious Horizons Farm)
- 1/8 tsp ground cumin
- vinegar or lemon/lime juice, to taste
- salt, to taste
1. Turn on the broiler and adjust racks (one rack should be on the highest level).
2. Grease a jelly roll pan, casserole dish, or any other wide-bottomed vessel and arrange tomatoes, tomatillos, and Anaheim peppers (skin facing up) on the surface.
3. Place dish under broiler for 10 minutes or until the skin blisters and/or chars. Remove and allow to cool.
4. Meanwhile sauté onion over medium heat until translucent. Set aside.
5. Remove skins from tomatoes and pulse briefly (a few seconds) with tomatillos in a blender or food processor. (The mixture should look lumpy, not smooth.) Transfer to a pot and turn heat to low.
6. Remove skins from and then chop Anaheim peppers.
7. Stir Anaheim peppers, onions, garlic, Serrano, oregano, cumin, and salt into tomato mixture. Simmer 10-15 minutes.
8. Add vinegar, lemon, or lime juice towards the end.
Traditionally, New Mexicans serve salsa accompanied by tortilla chips (also called tostadas), though we enjoyed it with freshly harvested carrots, too. This pairing also works with any crisp, raw vegetables such as cucumbers, celery, and bell peppers.
