Thai Salsa

If there are a couple of ethinic foods I could live off, I think it would have to be Thai food and Mexican food. Hands down. They both offer comfort dishes as well as a spice that seems to be needed in my weekly diet. As I was sitting around one Saturday morning, I decided I would make some salsa. Not sure why, but probably just to have out and serve with some chips and guacamole for lunch. I love making salsa, and some of my favorite ones are my roasted red salsa, a poblano salsa with chocolate, and believe it or not, an olive salsa. But when thinking about knocking out the roasted red salsa (my go to salsa), I thought, what if I added some Thai flavors to this, what would it taste like?

Thai Salsa Recipe

That’s when things got exciting. Let’s get started.

Ingredients: [Print this Recipe]

  • 4 Roma tomatoes, halved
  • 3 tomatillos, halved
  • 1 onion, halved
  • 5 cloves of garlic, skin on
  • 2 Thai chili peppers, whole
  • 2 kaffir lime leaves
  • 2 tbsp lemon grass
  • 1 cup of cilantro
  • olive oil
  • salt, to taste
  • cracked black pepper
  • 1/2 cup of water

So, you might be thinking to yourself, ‘where the heck do I get lemongrass and what the heck is kaffir lime leaves?’. Don’t worry. Find your local Asian store. Most small er towns, or cities have a few of them. They are pretty much staples. Lemongrass looks like this, and kaffir lime leaves look like this. Both of these ingredients, along with the Thai chili peppers will infuse the salsa and make it something special.

Start by getting putting your tomatoes, tomatillos, onion, garlic, and chili peppers placed on a roasting sheet. Drizzle with some olive oil and sprinkle with some salt and pepper. Preheat your oven to 475 degrees. Once heated, place your pan in the oven and cook for about 20 minutes or until all of the veggies look nice and roasted.

During this time, if you have a mortar and pestle, use it. Add the lemongrass and kaffir lime leaves, and begin working it into a paste. This will take a bit of muscle.  Once you have it into a paste, or at least broken down the best you can, set it aside.

Ingredients for making Thai Salsa

When the vegetables are done roasting, remove them from the oven, and let them cool for about 15 minutes or so.

Get out your food processor, or blender. Squeeze out the garlic into the food processor and discard the skins. Add in the tomatoes, tomatillos, onions, and chilis. Toss in the lemongrass and kaffir leave mixture, along with the cilantro. Give a nice pinch of salt and pepper to the mix, and add in the water.

Turn that processor on and buzz it into a nice salsa consistency.

Give it a taste. Bang! Right away you are hit with these wonderful Thai flavors (and the heat from the chili). Taste for salt, and adjust if necessary.

The end result is nothing but amazing. It’s everything you would expect in a salsa, but then these possibly unknown flavor creep in there. The citrusy heat from the Thai chili, and those kaffir lime leaves… Well, this one will have you thinking about salsa in a whole new way. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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