Salsa Picante & Salsa Fresca- (for steak)

Two vibrant salsas bursting with bold flavours: a smoky, fiery habanero and Fresno chili “Salsa Picante,” and a fresh, tangy “Salsa Fresca” of roasted tomatoes, tomatillos, and chipotle. Each is balanced with a hint of sweetness, citrus, and smoked heat, perfect for lifting grilled meats or fresh vegetables.

INGREDIENTS

     +    
Salsa Picante

18g habanero chili, stemmed and seeds removed

150g red Fresno chili, stemmed and seeds removed

40g roasted garlic

175ml cider vinegar

150ml distilled vinegar

75ml water

15g salt

15g sugar

     +    
Salsa Fresca

100g diced plum tomatoes (skins on, seeds in)

100g diced tomatillos or green tomatoes

100g finely diced white onion

25g lime juice, plus zest

12g chili blend (see sub-recipe)

14g canned smoked chipotle paste

8g salt

10g sugar

Small handful fresh coriander, finely chopped

     +    
Salsa Chili Blend

50g smoked canned chipotle, chopped

50g Guajillo chili, stemmed, seeded, and soaked in hot water

200ml hot water

Method

     +    
Salsa Picante

Roast the chilies and garlic in the oven until soft.

Combine the roasted chilies and garlic with the vinegars, water, salt, and sugar in a pan.

Simmer for 15 minutes.

Allow to cool, then puree until smooth.

     +    
Salsa Fresca

Char the tomatoes, tomatillos, onion, and garlic in a hot oven until slightly blackened.

Chop the charred vegetables and place into a bowl.

Add the lime juice, lime zest, chili blend, chipotle paste, salt, sugar, and coriander. Mix well.

     +    
Salsa Chili Blend

Blend the chipotle, Guajillo chili, and hot water in a blender or Vitamix until smooth.

Salsa Picante & Salsa Fresca- (for steak)

Two vibrant salsas bursting with bold flavours: a smoky, fiery habanero and Fresno chili “Salsa Picante,” and a fresh, tangy “Salsa Fresca” of roasted tomatoes, tomatillos, and chipotle. Each is balanced with a hint of sweetness, citrus, and smoked heat, perfect for lifting grilled meats or fresh vegetables.

INGREDIENTS

   +  &nbsp
Salsa Picante

18g habanero chili, stemmed and seeds removed

150g red Fresno chili, stemmed and seeds removed

40g roasted garlic

175ml cider vinegar

150ml distilled vinegar

75ml water

15g salt

15g sugar

   +   
Salsa Fresca

100g diced plum tomatoes (skins on, seeds in)

100g diced tomatillos or green tomatoes

100g finely diced white onion

25g lime juice, plus zest

12g chili blend (see sub-recipe)

14g canned smoked chipotle paste

8g salt

10g sugar

Small handful fresh coriander, finely chopped

   +   
Salsa Chili Blend

50g smoked canned chipotle, chopped

50g Guajillo chili, stemmed, seeded, and soaked in hot water

200ml hot water

Method

   +   
Salsa Picante

Roast the chilies and garlic in the oven until soft.

Combine the roasted chilies and garlic with the vinegars, water, salt, and sugar in a pan.

Simmer for 15 minutes.

Allow to cool, then puree until smooth.

   +   
Salsa Fresca

Char the tomatoes, tomatillos, onion, and garlic in a hot oven until slightly blackened.

Chop the charred vegetables and place into a bowl.

Add the lime juice, lime zest, chili blend, chipotle paste, salt, sugar, and coriander. Mix well.

   +   
Salsa Chili Blend

Blend the chipotle, Guajillo chili, and hot water in a blender or Vitamix until smooth.

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