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1
Dice onions and put in a large work bowl with 1 teaspoon of the salt sprinkled over them.
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2
(you want to get a sweat going here).
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3
Dice up the tomatoes and add to the bowl.
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4
Mince the jalapeno and add to the bowl.
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5
( I highly recommend you wear some rubber gloves.
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6
Trust me on this.
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7
).
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8
Chop up the cilantro and add to the bowl.
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9
Take the dried peppers and cut the stem end off and get all the seeds out.
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10
(they're bitter) Cut the peppers up into thin strips and add to the bowl.
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11
( I like to us kitchen scissors for this).
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12
Juice the limes into the bowl.
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13
Make sure you use a strainer to catch the seeds.
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14
If you can't find key limes, use regular lime but only 4-6.
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15
Add to taste.
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16
Add the chipotle puree and the roasted garlic and the roasted garlic oil.
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17
Stir to combine.
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18
( For this I like to use my already gloved hands.
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19
Get in there and give everything a good squeeze.
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20
).
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21
Before adding any extra salt, taste the salsa with the chips you plan to eat the salsa with.
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22
This helps to give you tongue a good salt baseline.
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23
Skip this and you may have salsa that is too salty.
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24
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.
