7 Pepper Salsa (09.10.12)

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by Todd Gardiner, Taqueria 27 and Coffee Bar

  • .5 oz. Each Dried Chile Arbol, Guajillo, Peqin, Seeds and stems removed
  • ½ small Jalapeno
  • ½ Small Serrano
  • 4 C Diced tomatoes
  • ¼ C minced red onion
  • 1 T Cilantro, rough chopped
  • 1 t fresh oregano, minced
  • Juice from 1 lime
  • 1/2 T Olive oil
  • ½ t Cumin
  • Kosher Salt and Black Pepper to taste
  • 2 C hot water

Remove seeds and stems from dried chiles and place in a small container with the jalapenos and Serrano peppers. Pour boiling water over top and allow chiles to soak for 15 minutes. Remove ½ of the water and transfer to a blender. Add tomatoes, lime juice and olive oil and puree ingredients. Transfer to a serving bowl and mix in remaining ingredients bowl and stir well to combine. Season with salt and pepper to taste and serve immediately or refrigerate for up to 1 week.

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