Fresh Salsas with Toasted Dry Chilies

This post is more about learning a new method rather than a recipe. I recently attended a class given by Qdoba. Qdoba is a mexi-style restaurant that specializes in healthy, delicious Mexican food. I started going to Qdoba when I lived near St. Louis (Chipotle hadn't quite made it's way there yet!) and I was hooked. So, when given the opportunity to get "insider secrets" I was really excited.



One of the best parts of the class was learning how to make fresh, vibrant salsa. We used dried chilis that we toasted in order to create a deep, flavorful salsa. What's great about this recipe is that you can use whatever dried chili you like. They suggested finding one that smells good to you and go with it. Below I've listed a few that I use and really like along with their flavor profile to help you a bit.



Interestingly enough, the salsas listed below do not use tomatoes. They get their reddish color from the chilies that are used. You can always add tomato to your salsa if you'd like - anything goes here!

(from L to R: salsa verde, chipotle, ancho, and habanero)

Fresh Salsas with Toasted Dry Chilies

yield: about 1 cup



4-5 tomatillos, roasted

2 cloves of garlic, roasted

1/4 onion, roasted

1/4 lime, juiced

1-2 dry chilies of your choice (I really liked Casacabel, chipotle, ancho, and habenero)

salt, to taste



To prepare the tomatillos, onion, and garlic, rinse and roast or grill until blackened and soft. Allow to cool.



While the vegetables are cooling, heat a dry skillet over medium-high heat. Place the dry chili in the skillet and toast. The chili will have wisps of steam/smoke and you will begin to smell the chili. Toast for 30-40 seconds, turning frequently, until the chili becomes pliable. Remove from heat.



In the bowl of a food processor, combine the tomatillos, onion, garlic, salt, and toasted chili. You may want to begin with 1/2 of the toasted chili and then taste...adding more as you want to intensify the flavors.



Chill and enjoy!



Salsa Verde

yield: about 1 cup



4-5 tomatillos, roasted

1 jalapeno, roasted

2 cloves of garlic, roasted

1/4 onion, roasted

1/2 lime, juiced

2 Tbs. cilantro, chopped

salt, to taste



To prepare the tomatillos, onion, jalapeno, and garlic, rinse and roast or grill until blackened and soft. Allow to cool.



In the bowl of a food processor, combine all ingredients. You may want to remove the ribs and seeds of the jalapeno for a less hot salsa.



Chill and enjoy!

*This post is not sponsored by Qdoba in any way...I just wanted to share my love and experience with you guys! :)