Apologies cyber world for not being out there lately. I have been cooking but I have had no time to tell the world about it. Today i’m feeling fierce…not Tyra Banks fierce…more like ‘Imma getting shit done’ kinda fierce. It’s been a day of errands and just getting stuff done. I decided i’m gonna make some fajitas for dinner and felt it was uber important to have some tasty salsa to go with it. I looked in my fridge, I ran out of my favourite salsa and I for reals just returned from the grocery store in the midst of a pacific northwest kinda deluge (translation…boat load of rain). There was no way I was returning so I decided to check my pantry and see what I could do to improvise.
Recently on a trip to the US, I stocked up on lots of rotel, canned green chilli’s and cholula hot sauce as it’s way cheaper there and today that has paid off mega big time because i’m gonna make me a mean salsa using canned diced tomatoes with green chilli’s. This also gives me another reason to share my utter and total love and admiration for my newest kitchen toy…my blendtec blender I got for Christmas. Happy days!!
Now i’m going to spice it up a bit and get fierce as hell when I pull out some dried pasilla (pronounced pah-see-ya) peppers I had in my pantry. Why not right?? What is a pasilla pepper…it’s pretty much a Chilaca pepper in fresh form and when dried is referred to as a pasilla pepper. It is mild to medium hot and very rich in flavour. It’s often used in a variety of sauces.
As I decided to use the pasilla which is dried, I had to soak it in hot water first to soften it up a bit. If you don’t like things too hot, take some of the seeds out. I was down with all the seeds so used them all and it was fine.
All you need are a few simple ingredients: 2 cans of tomatoes with green chillis (i used mild but whatever you like will work), garlic clove, onion, cilantro, lime juice, pasilla peppers, salt, pepper, sugar and a bit of smoked paprika. Throw everything in to your blender and pulse that baby until it’s your desired level of smooth. I personally hate salsa that is too chunky. I like the smooth stuff you get in a restuarant…so good and it’s way better to dunk those salty chips in to!
Oops, I forgot the garlic clove and the smoked paprika…let’s blitz again.
And there you have it…the finished product. SO freakin’ good. This is super simple to make, takes no time at all and lasts in your fridge for quite a while (unless you plan on boss hogging it like I do…then it won’t last long).
Smoked Pasilla Restaurant Style Salsa
- 2 Cans of Diced Tomatoes with Green Chillis
- 1 quarter of a an onion roughly chopped
- 1/4 green pepper rough chopped (Optional) *I don’t normally do this but I had a piece and wanted to use it up 🙂
- good bunch of cilantro (depending on your taste buds)…I probably used a quarter of the bunch.
- 1 garlic clove
- 2 dried pasilla peppers (soak them in hot water for a few minutes until soft)
- Juice of 1 lime
- 1/4 tsp each of salt, pepper and smoked paprika
- 1/2 tsp of sugar
- Blend everything in a blender until you you have your desired smoothness
Could it get any easier?? Nope!! This is a great little recipe for when you want to have a homemade salsa in seconds. Also, if you need an excuse for a new blender…you are welcome 🙂
Hope you enjoy this my moody little buddies!!