Green Chili Salsa

This cooked salsa builds flavor in stages. Onion goes in first to soften, then green chilies simmer until fragrant, garlic joins the party, and finally five fresh tomatoes cook down for 10 minutes until everything melds together.

Cooking the salsa rather than keeping it raw gives it a smoother, mellower heat and a deeper, rounder flavor. The green chilies lose their sharp edge and settle into a warm, gentle warmth that won’t blow anyone’s head off.

Blending at the end turns the simmered vegetables into a smooth, pourable sauce that works for chips, drizzled over tacos, or spooned into enchiladas.

Kitchen Tips

• Add the garlic after the onion and chilies, not at the start. Garlic burns fast and turns bitter if it cooks too long in hot oil.
• Use canned green chilies for convenience or fresh roasted ones for a smokier, more complex flavor.
• If using fresh tomatoes, ripe ones are essential. Underripe tomatoes taste acidic and flat even after cooking.
• Blend to whatever consistency you prefer. Chunky is great for dipping; smooth works better as a cooking sauce.

Variations

• Add a handful of fresh cilantro before blending for a brighter, more herbal salsa.
• Roast the tomatoes and chilies under the broiler before simmering for a deeper, charred flavor.
• Stir in a squeeze of fresh lime juice after blending for extra tang.