Yahualica Olive Oil Salsa
Boonville Barn Collective
2 cups
20 minutes
Mexican
Salsa
Blending bright, sunny Yahaulica chile flakes into a salsa with onions, tomatoes, and garlic mellows out their intensity. Streaming olive oil into the blender while it purees the mixture emulsifies it so the finished salsa has a creamy texture and a bright orange color. Use it on tacos, eggs, or anywhere else you enjoy hot sauce. Using 2.5 Tablespoons of yahualica chile flakes will result in a pleasantly spicy salsa.
Ingredients
2 Roma tomatoes, each chopped into 4 large pieces
1 small yellow onion, quartered
2-4 garlic cloves, peeled
2-4 Tablespoons Yahualica Chile de Arbol Flakes
¼ cup white or white wine vinegar
¼ cup water
1 Tablespoon lime juice
½ cup olive oil
½ teaspoon salt
Directions
Under the broiler, roast chopped tomatoes and onion until they are softened and partially blackened, about 10 minutes. Transfer to a blender.
In a small skillet over medium heat, fry garlic cloves in a little olive oil until lightly browned outside. Add garlic to the blender. Turn heat to low and add the chile flakes to the frying pan with the remaining oil from garlic until just warmed, about 15-20 seconds, and then add to the blender. Be careful - this will be spicy in the air! Have your vent hood on if you have one.
Pulse ingredients in blender to chop, then puree until smooth. Once smooth, add vinegar, water, lime juice, and salt. Puree again. With blender running, slowly drizzle in olive oil so that it emulsifies. Store salsa in refrigerator.
