How to Make a Quick Salsa - CHOW Tip

Chef Deborah Schneider, author of¡Baja! Cooking on the Edge, makes her ancho chile salsa recipe, sharing important information along the way - like how Mexican oregano is different from oregano you'd normally find at the grocery store.

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TRANSCRIPT
Here's what you need to make a basic cooked table salsa. This is a great salsa. Good with chips, also great for Enchiladas. We're using a white onion. White onions are important; they taste a little bit sweeter than yellow onions. Garlic. Three kinds of dried chiles: Chiles de Arbol, Ancho Chiles, and Guajillo Chiles. We have tomatillos. You're going toprep those by just taking off the husk. We have cored tomatoes. Mexican oregano has a different flavor from Greek or Italian oregano. You can tell it's Mexican because it has a slightly larger leaf and sometimes you'll see the flower tops in it. Before I put it in I'm going to rub it. The warmth of your hands will bring up the flavor of the oregano. You're going to let it simmer now for fifteen to twenty minutes, until your chiles are soft. So you sort of massage it and then you let it rip and you want to puree this until it's absolutely smooth. I'm going to add the cilantro now and then I'm going to puree it a little bit more so the cilantro will get chopped in. Mm, that looks really good.