Gavacho's Pico Salsa

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 8 tomatoes (roma)
• 1 red onion (large)
• 1 bunch fresh cilantro
• 1 1/2 teaspoons kosher salt
• 1 jalapeno
• 1 1/2 tablespoons pureed chipotle chiles
• 8 key limes
• 1 ancho chili (dried)
• 1 casabel chili pepper (dried)
• 6 garlic cloves (roasted)
• 1 tablespoon olive oil (roasted garlic)

Recipe

• 1 dice onions and put in a large work bowl with 1 teaspoon of the salt sprinkled over them. (you want to get a sweat going here).
• 2 dice up the tomatoes and add to the bowl.
• 3 mince the jalapeño and add to the bowl. ( i highly recommend you wear some rubber gloves. trust me on this.).
• 4 chop up the cilantro and add to the bowl.
• 5 take the dried peppers and cut the stem end off and get all the seeds out. (they're bitter) cut the peppers up into thin strips and add to the bowl. ( i like to us kitchen scissors for this).
• 6 juice the limes into the bowl. make sure you use a strainer to catch the seeds. if you can't find key limes, use regular lime but only 4-6. add to taste.
• 7 add the chipotle puree and the roasted garlic and the roasted garlic oil.
• 8 stir to combine. ( for this i like to use my already gloved hands. get in there and give everything a good squeeze.).
• 9 before adding any extra salt, taste the salsa with the chips you plan to eat the salsa with. this helps to give you tongue a good salt baseline. skip this and you may have salsa that is too salty.
• 10 let this sit in the fridge for at least an hour, if not over night to let the flavors mingle and the dried peppers to rehydrate.