There was a recent post from someone looking for chiltepins, and it made me think of posting this salsa. This salsa is only for those who like really hot food -- I've cut way back on the original recipe's quantity of chiltepins and it's still killer hot. I like it with 2 Tbs chiltepins, but my husband prefers less. You want to use ripe, really sweet tomatoes for this recipe, they help to smooth out the heat.
4 tomatoes
1/2 onion, root end intact
3 cloves garlic, unpeeled
1 - 2 Tbs dried chiltepins (available at Food City or Ranch Market if you don't grow your own)
1/2 tsp salt, or to taste
1/2 cup tomato water plus water as needed
Heat a grill or barbecue and roast the tomatoes, onion and garlic (I make a little tinfoil boat to hold the garlic so it doesn't fall through the grate). The tomato skins should be lightly charred, but the tomatoes should not be mushy. The onion should be slightly translucent and very fragrant. Let cool.
In a skillet over medium heat, toast the chiltepins until they darken slightly, and become fragrant. Be careful not to let them burn.
Peel the tomatoes, and scoop out the seeds into a strainer over a bowl. Chop coarsely, and put in a blender with the onion, the peeled garlic cloves, the chiltepins and the salt. Strain the tomato seeds and measure out the juice. Add enough water to make 1/2 cup.
Blend the tomato mixture until smooth. Add the liquid and whir a couple more times to mix. It may seem like it's too watery, but it will thicken as it sits. Taste (carefully!) and adjust salt as needed. Serve with cold beer and lots of sour cream.
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