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Winter Salsa Recipe
Winter Salsa Recipe
Nov 3, 2010 | 2:42 pm
By
Editor
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

I make this salsa when fresh tomatoes and chiles are out of season. It's good with chips, on nachos, and for enchiladas.

8
Servings
Deliver Ingredients

Ingredients

One 28-ounce can Italian plum tomatoes

1-2 dried chipotle chiles, trimmed (or more to taste)

1-2 cloves garlic, peeled

1/2 teaspoon dried oregano

Salt, to taste

Directions

Combine ingredients in a sauce pan, cover, and simmer over low heat for 30-40 minutes. Allow to cool slightly, then puree in a blender or food processor. Serve at room temperature.

 

Click here to see Recipe SWAT Team: Homemade Salsa Recipes.

Salsa Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Salsa Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.