The masses have begged and pleaded (well… sort of) so once again I’m posting my recipe for Numba 1 Salsa just in time for Super Bowl weekend. During high school Teeve was always asked to bring his salsa for any events or party. Today, it is still the number 1 request I have for parties. I’m curious if there are any statistics as to how many gallons of dips will be consumed on Sunday?
All my measurements are more-or-less…. no exact science here especially when dealing with peppers. What I am demonstrating here made 2 blenders full. I like to roast all the veggies for about 10 minutes to take the ‘bite’ out especially the garlic. Here I used 1 yellow onion, 1 full head of garlic clove peeled, I had a 1/2 red bell pepper and threw that in for good measure.
Now for the peppers… this depends on your personal level of hotness… how hot you like your salsa. Go ahead and roast a bunch, but you may want to start out with half and keep adding until it reaches the level of hotness you prefer. Here I used about 5 or 6 jalapenos and 4-5 serrano peppers sliced in half and seeds removed. When it’s Hatch Chili season, I’ll omit a couple of serrano and use Hatch instead. Roast at 350 for 8-10 minutes.
While veggies are roasting soak 1 large bunch of cilantro. I chop off the ends with no leaves. I soak and swish all my leafy veggies instead of rinsing. If you use a white bowl like I do, you’ll see why. After pulling out the cilantro there will always be dirt in the bottom of your bowl.
When you feel like cilantro is sufficiently clean I do a rough chop.
After veggies have roasted and slightly cooled you are ready to blend! There is a method to my madness, so follow closely. Put about 1/2 of a 14.5 oz canned tomatoes and juices first in the blender, followed by 1/2 of the roasted veggies. Squeeze 1/2 lime in next and 1-2 chipotle peppers with a bit of the adobo sauce (I like Clemente Jacques). Start with 1 if you do not like it too hot. Do not add cilantro yet! Now, pulse the veggies several time leaving them chunky.
Next, add 1/2 of the chopped cilantro followed by about 1/2 tsp salt and cumin and a couple of shakes of black pepper. Now, top with more canned tomatoes to fill your blender.
Pulse to get the cilantro mixed in, then blend until it gets to the consistency you prefer. Add more juice from tomatoes or water if needed.
Taste… if you like it hotter, dump all the salsa in large pot or bowl leaving a bit in the blender. Add more peppers to blender and blend then dump in with the rest of your salsa and mix. Now, bottle your salsa. I save empty pickle jars to use for salsa or mason jars. Consume your Numba 1 Salsa within 7 days. This should not be a problem, I would be surprised if it lasted more than a couple of days. I’ve heard if you mix it with Velveeta it makes a Fantastic Queso!