With some success, I recreated Chipotle’s hot salsa recipe.
I combined instructions and ingredients from Culinary Hill and Buzzfeed to come up with:
Ingredients
- 2-3 Tomatillos
- 3 Guajillo peppers
- 3 Chile de Arbol peppers
- 1 Roma tomato
- 1/2 Tsp Vinegar
- 2 Tbsp Lime Juice
- 1 Tbsp Tobasco sauce
- 1 chipotle pepper from a can
- 1/2 or 1 fresh jalepeno (depending on heat)
- 1 Tsp cumin
- 2 cloves garlic
- Salt and pepper to taste
Preparation
- In a pan or skillet, roast the tomato, tomatillos, and garlic to char the outside.
- Empty the seeds from the dried peppers and set aside.
- Then place tomato, tomatillo, and garlic in a pot of boiling water with the dried chiles and boil for 8-10 minutes.
- Add all ingredients, about 1/2 the seeds, the jalapeno and chipotle peppers, and about ½ cup of the water from the chiles to a blender/food processor and blend (but not too much).
- Add the rest of the seeds and blend to mix.
It’s not an exact match, but pretty close for a first try.
Tied some bigger lead flies, a Beadhead Peacock Leech, from the book Trout Country Flies: From Greater Yellowstone Area Masters.
A pretty close match.
