Salsa de jalapeño rojo
Jalapeño chiles are popular, easily recognizable, and are usually the chile of choice for most people who want to add a little heat to their meal. Named for the region from which they originated (Xalapa, Veracruz), they are loved and eaten by millions. Although the chiles are mostly consumed while green, what people may not be as familiar with is the red jalapeño, or rather the green-skinned jalapeño chile that has ripened to red.
In a natural growing environment, jalapeños change in color from green to red once they have been picked and the maturing stage has had sufficient time to be completed. Because of the typically short period of time between harvest and arriving at the local grocer, jalapeños rarely have this time to ripen to red. Also, as in the case of other produce, many growers prefer to harvest jalapeños slightly early in the growing process to extend the shelf-life of their product.
Mature, red-skinned jalapeño chiles have a slightly sweeter flavor than their younger counterparts, and can also be hotter. These factors along with their intensely beautiful color make them a special addition to your everyday salsa. This recipe comes from a friend from Guanajuato and makes a spectacular presentation.
Salsa de Jalapeño Rojo
4 large red jalapeño chiles, stems removed
3 med roma tomatoes
¼ cup finely chopped onion
¼ cup chopped cilantro
cooking liquid to thin
salt to taste
Place red jalapeños and tomatoes in a medium sauce pan, cover with water and bring to a boil. Allow to cook until well done and soft. Remove chiles from cooking liquid and place in blender jar with onion and cilantro. Remove tomatoes from cooking liquid, carefully peel away skin, and place in blender jar. Blend ingredients briefly (so as to leave a rough texture). Thin with cooking liquid if necessary. Check for salt. Serve as a table salsa or condiment for other foods such as roasted meats, tacos, and beans and rice.
Note: Although cilantro is definitely needed and appreciated for its wonderful flavor in this recipe, using less as opposed to more will give a better, brighter colored salsa for presentation purposes.
Salsa de Jalapeño Rojo in Chicago:
Salsa de jalapeño rojo is definitely more of a comida casera, which means that it is something mainly made, found, and or eaten at home. However, red jalapeños can be found in your local Mexican grocery store, especially if it is a store that moves larger volumes of fresh chiles. If you are unsuccessful at finding them in your first attempt, a good idea would be to try another couple of stores that may be larger or that may have more traffic. If this still does not work, try asking the produce personnel for assistance.
More salsa recipes from the Chicago Mexican Food Examiner:
Salsa de Molcajete
Salsa Roja para Tacos
Salsa Verde para Tacos
Salsa Fresca de Tomatillos con Aguacate
Chile de Arbol Salsa
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