I like making big batches of salsa and keeping them in my fridge, that way I’m prepared to conquer taco Tuesday each week. This salsa in particular is one of my favourites on tacos, enchiladas or even burrito bowls. It’s works perfectly with a wide variety of meats and veggies, making it a crowd pleasing salsa. There are quite a few ingredients and steps, but I promise you the end result is totally worth the time it took. It can also last for up to four weeks in your fridge, if properly stored in a mason jar or other air tight container.
My new obsession is making mushroom fajitas and slathering on this sauce and a lot of homemade guacamole, DELICIOUS! Give this Salsa a try and let me know what you’ve used it on. Happy taco Tuesday everyone!
▪ 3 Guajillo peppers dried
▪ 1 Thai birds eye chilis dried
▪ 1/4 cup sultana raisins
▪ 1/4 cup sesame seeds
▪ 3 cloves garlic, roughly chopped
▪ 2 tomatos, diced
▪ 1/2 onion
▪ 1/4 cup cilantro stems, roughly chopped
▪ 2 tsp cinnamon
▪ 2 tsp cumin
▪ 2 tsp paprika
▪ 2 tsp dried oregano
▪ 1/4 cup white vinegar
▪ 1 tbsp salt
▪ 1 tbsp agave nectar (honey works as well)
▪ 2 tbsp water
▪ In a hot pan toast sesame seeds and sultana raisins until sesame seeds are browned and fragrant, remove from pan and set aside. In the same pan toast guajillo chilis until fragrant.
▪ In a bowl place guajillo peppers and Thai birds eye chilis, pour hot water to cover. Let soak until peppers are tender and re-hydrated, about 10-15 minutes. Remember to keep the liquid the chilis were soaking in, it will be used later on as it has a ton of flavour!
▪ In a blender add tomato, garlic, onion, cilantro stem, toasted sesame seeds and raisins, chilis, all dry spices, white vinegar, honey and 2tbsp of the water used to soak chilis.
▪ Blend until completely smooth, you do not want any chunks in this sauce. Transfer blended sauce into a pan and cook on low heat for about 20 minutes, to make the flavours even richer, and cook off the raw garlic and onion flavour.
▪ After 20 minutes transfer sauce to a mason jar or air tight container and let cool completely before storing in fridge. This sauce can last up to 4 weeks in a tightly closed mason jar. Enjoy!