r/SalsaSnobs • u/Drinking_Frog • 2d ago

Homemade Another Riff on the Bayless Chipotle-Tomatillo Sauce

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I did pretty much the same thing as I did here: Bayless Tomatillo-Chipotle with Guajillo, Cascabel, and Arbol : r/SalsaSnobs, but with the following key changes--

- used 30 g of Morita chiles, toasted, instead of the chipotles in adobo

- Added approximately 3 oz. of the chile soaking water (instead of only about a tablespoon)

THIS is more what I've been looking for in a chipotle salsa. The last one still was fantastic, but this one has more clarity of flavor. It has a little more heat to it, too. It's not something that many big salsa fans would find overly challenging, but I no longer would say it's in the "crowd pleaser" range. A squeeze of lime benefits this iteration better than the last one, too.

As one might imagine, it's a looser consistency than the last one with the additional soaking water. It's still thick, but we're now solidly "salsa" rather than "cake icing."

47 Upvotes

92% Upvoted

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7

u/Sriracha-Enema 2d ago

So it was better using "fresh" Moritas instead of the can stuff huh? I figured it would be.

3

u/Drinking_Frog 2d ago

It always was something I wanted to try, but I didn't want to jump straight to it. Really, I'll say that which one is "better" will come down more to personal taste than anything else, but I do prefer using the chiles straight rather than the canned in adobo.

3

u/rhinosyphilis 2d ago

I agree, but it’s so much easier and I put adobo in everything

3

u/lilphishead 2d ago

Looks and sounds great! I’m always on the fence about using the soaking liquid. Why do so many recipes say to not use it? I’m always worried it will be too bitter but obviously it would be tamed when mixed with all the other ingredients.

4

u/Drinking_Frog 2d ago

I tasted it before just dumping some in. It wasn't bitter, so I didn't hesitate to add as much as I did.

I wonder if some find it bitter due to scorching the chiles. Even the smallest bit of scorch can come through strongly in the soaking water.

2

u/lilphishead 2d ago

I think scorching is the reason. I always remove the seeds and lining but I’m definitely prone to perhaps over cooking them

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u/MellissaByTheC 2d ago

I've never had an issue with my soaking water being bitter. I heard the dry seeds are supposed to be bitter. I remove seeds before I soak most things so that might be why. My soaking water is also sometimes a garlic cooking water so it's extra delicious.

1

u/Drinking_Frog 22h ago

That also could be a good point. I also remove the seeds before soaking.

2

u/genteelbartender 2d ago

I’ve done a few recipes with and without and found the chile water made it significantly more bitter. Mine were mostly guajillos, so you MMV.

1

u/OccasionReasonable24 1d ago

I did one today too,with Chipotle Meco 😋