From DN Recipes by David Nagy · Food & Beverage

Legendary Orange Salsa

Published

 

Ingredients
  • 4 roma tomatoes, halved lengthwise
  • 1 yellow onion, sliced into thick rounds
  • 1 cup vegetable oil
  • 4 large cloves of garlic
  • ½ cup packed, dried árbol chiles, stemmed & seeded
  • 2 guajilo chiles, stemmed & seeded
  • 1 Habanero chile, stemmed & seeded, halved lengthwise (optional, replace some of the arbols)
  • 1/8 cup apple cider vinegar
  • ½ cup chicken stock
  • 1 tablespoon kosher salt

Directions
  1. Position a wire rack on the top level of the oven, about 6 inches from the broiler. Preheat broiler on high.
  2. On a cookie sheet, place onion slices, tomatoes, and habanero cut side down. Roast until a bit charred on the edges, about 10 minutes.
  3. Over medium heat, sauté garlic in 1 tablespoon of oil, turning several times with tongs, about 1 minute. Add chiles to garlic, sauté for 1-2 minutes, flipping occasionally until they just start to toast. Take care not to burn.
  4. Transfer chiles and garlic to a high-speed blender. Pour in the stock and vinegar, and let stand for 5 minutes to soften.
  5. Purée on high, 10 to 20 seconds. Turn to low speed and slowly add remaining vegetable oil in a slow and steady stream so the oil mixture will emulsify, creating desired creamy consistency.
  6. Add the tomatoes, onion and salt. Purée on high, until smooth.
  7. Serve now or store in the fridge in a jar or squeeze bottle for about 2 weeks.