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Todays recipe:

Chipotle Sauce & Pico de Gallo

Easy homemade salsas by Eduardo Gomez of El Luchador

Chef Eduardo Gomez of El Luchador teaches us two easy recipes to make some simple, delicious Mexican salsas. Solid options to take to a party or to devour by your lonesome.

Also, this comes just before Mexico's Independence Day, which happens on Wednesday, Sept 16.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Chipotle Sauce Ingredients

First up, for the chipotle sauce, you'll need some basic veggies: two tomatoes, a clove of garlic, a few small onions (but any onion will do), chilies, and cilantro.

You'll also need: salt, pepper, olive oil, lemon juice, and chipotle paste, which you can find at La Coyota.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Start by slicing the tomato into halves and the onions into quarters.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Place everything except for the cilantro onto a platter and drizzle it with some olive oil. Sprinkle some salt and pepper over everything, but don't overdo it.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

When Eduardo makes chipotle sauce, he goes for that slightly roasted flavor, so throw this in the oven at 220 degrees Celsius (428 degrees Fahrenheit) for 10-15 minutes.

Now, if you don't have an oven, you could just burn the vegetables directly over a stove so their outer skin is black and bubbled up. Just don't burn the cilantro.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

When you pull out the tray, the veggies shouldn't be fully cooked, just lightly crispy on the outside.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Toss the roasted veggies into a blender, and add a spoonful of the chipotle chili paste for a mild to medium sauce. Add more if you want it spicier.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Pluck a handful of cilantro leaves from their stems and throw them in the blender with the rest of the veggies.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Squirt in some fresh lemon juice, to taste. Half a lemon should be good to start with. Pour in some water, maybe a third of a cup, with that, and sprinkle in just a pinch of pepper.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Turn on the blender, and let it go until everything is a smooth consistency.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Heat up some olive oil in a saucepan and pour in the blended sauce.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Cook it on medium-high to high for five minutes, while stirring throughout. Make sure the sauce doesn't get burnt or stuck to the pan.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Bam. chipotle sauce complete. The flavor is surprisingly creamy, with that chipotle kick coming through half way into your mouth that eventually subsides; leaving you with that pleasant roasted aftertaste.

This goes nice on eggs, burritos, and tacos.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Pico de Gallo Ingredients

Next up, a quick Pico de Gallo, perfect with chips. This one also needs tomatoes, onions, chilies, and cilantro. No garlic in this one though, and we'll use lime juice instead of lemon juice.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

You'll only need a quarter of a large onion for this. Dice that up into small cubes.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Make sure you choose a tomato that's fresh and not overly ripe.

Remove the seeds and center. To keep the salsa crunchy and not overly watery, you'll only use the outer layer.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Cut the tomato into long slices, and then dice it into small cubes like you did with the onion.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Repeat the same process as the tomato for the chili. Unless you want this extremely spicy, remove the seeds.

Chef Eduardo says Pico de Gallo needs the type of chili that is smooth and hard on the outside. You can find these at any big grocery store or wet market.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Grab two cilantro stems and chop into similar sized bits as the rest.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Put everything together, and squeeze in half a lime.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

Add in salt and pepper to taste, and mix it all together. You can also drizzle in some olive oil, but it's optional and might even taste fresher without it.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

There it is. One tomato, one chili, a quarter of an onion, and two cilantro stems is the golden ratio.

When you bite into the Pico de Gallo, the small crunchy bits crush and meld together, citrusy juices explode with no vegetable releasing a flavor greater than another. You don't taste the tomato, onion, or chili on its own, but rather as a single entity. Pretty rad for recipe that's so simple.

Serves: Four

Cuisine: Mexican

Cooking Time: 20-40 Minutes

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