Salsa Taquera - Smoky Chipotle Avocado Salsa
Authentic recipe for spicy salsa taquera with chipotle, tomatoes, tomatillos, avocado and lime from Chef Katsuji Tanabe, Mexikosher restaurant
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 roma tomatoes
- 2 tomatillos (medium sized)
- 1 jalapeño pepper (to cut down on the heat a little, omit)
- 1 dried chipotle pepper
- 1 red onion (diced)
- 1 ripe avocado (diced)
- 1 handful cilantro (chopped)
- 1 clove garlic (sliced)
- Sea salt to taste
- 1 fresh lime, juiced (or more to taste)
Instructions
- 1
Brush the tomatoes, tomatillos and jalapeño with a little vegetable oil (any veggie oil will do, or use nonstick cooking oil spray). Place the tomatoes, tomatillos, jalapeño and dried chipotle on a char grill. Let them grill for 5 minutes, turning once during cooking, till the outsides have dark charred grill marks, the tomatoes are soft and juicy and the jalapenos have roasted and softened.
- 2
Cut the stem off of the dried chipotle and mince it very fine. Stem the jalapeno and dice it small. Dice the tomatoes and the tomatillos. Place the chopped ingredients in a food processor or molcajete. Rub the sliced garlic together with a dash of sea salt till pulverized, then add to the other ingredients (if using a food processor, add garlic slices and a pinch of salt to the processor, no need to rub them).
- 3
Rub the ingredients in the molcajete, or pulse a few times in the processor, till ingredients are blended with a chunky texture.
- 4
Add the diced red onion, diced avocado and chopped cilantro to the other ingredients, along with 1/4 tsp sea salt.
- 5
Continue to rub the ingredients in the molcajete or carefully pulse a few times in the food processor until well mixed (not pureed!). Leave the mixture chunky, but make sure that you stir it well so all ingredients are blended together. Add lime juice and additional salt to taste, if desired. The salt and the lime juice really enhance the spicy flavors, so don't be afraid to add a bit more till the flavors pop.
- 6
Serve with chips or on top of tacos. We added some to a steak carnitas taco. Delish!
- 7
Remember, this salsa is extremely spicy-- not for the faint of heart! Eat it within 5 hours of making, it is best made fresh and does not keep well. Enjoy!