Salsa de Orizaba is a delicious Mexican side dish with a rich, smoky flavor. This recipe requires a few essential ingredients like roma tomatoes, guajillo chiles, chipotle chiles, white onion, garlic, Spanish peanuts, and various spices. The process involves roasting the tomatoes, onion, and garlic until they develop a nice char, and at the same time, soaking the dried chiles to soften them. Once the vegetables are roasted, they are simmered with spices, allowing the flavors to meld. Meanwhile, the peanuts are crushed into a coarse texture.After the vegetables are cooked and cooled, the softened chiles and crushed peanuts are blended with some of the soaking liquid, creating a smooth and creamy mixture. Finally, the roasted vegetable mixture is added to the blender and lightly blended together. The result is a flavorful and slightly spicy Orizaba Salsa that can be enjoyed as a dip or a topping for various dishes. The salsa can be served immediately at room temperature or refrigerated for future use. Enjoy this authentic Mexican salsa that showcases the delicious flavors of roasted vegetables and chiles!
On a hot comal or cast-iron skillet, roast the 10 Roma tomatoes, 1 med white onion, and 6 cloves garlic, turning occasionally until they blister and blacken in spots. Once each ingredient softens and develops some char, remove from heat. Allow them to cool, and then peel the papery skins off the garlic.
While the vegetables are roasting, submerge the 4 dried guajillo chiles and 4 chipotle chiles in a bowl of very hot water for approximately 15 minutes. Once softened, remove the chiles from the liquid, reserving one cup of the soaking liquid.
Bring 1 cup of freshwater to a boil in a medium saucepan. Add the roasted vegetables (tomatoes, onion, garlic), 1 tsp Sea salt, 1 tsp oregano, 1 tbsp coriander, and ½ tsp black pepper. Simmer uncovered for 15 minutes until most of the liquid evaporates. Let it cool.
While the tomato mixture cooks, chop or crush the ½ cup Spanish peanuts using a molcajete or a mortar and pestle. Set them aside.
In a blender, puree the softened guajillo and chipotle chiles along with the crushed peanuts and one cup of the reserved soaking liquid until smooth and creamy. Then, add the tomato mixture to the blender and pulse just until everything is well blended.
Serve the Orizaba Salsa at room temperature or refrigerate it for up to one week.
Notes
Feel free to adjust the seasoning according to your taste preferences. You can also add a splash of lime juice for some tanginess if desired. Enjoy this flavorful salsa as a delicious side dish with your favorite Mexican meals!
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