Like It Came From the Mission
Sep. 1st, 2011 07:46 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
This week's Resolution Recipe: Roasted Jalapeno Salsa.
14 jalapenos
2 tomatoes
1 small onion
dried oregano
Heat a heavy cast iron skillet and drop in the jalapenos. Dry roast them over high heat, turning, until they are browned all over and blistered well. Cool, seed, and devein them, keeping the charred skin, and roughly chop.
In the same skillet, dry roast the tomatoes until blistered and charred all over. Slice a thick round from the onion, about 1/2" thick, and peel off the outer layer of peel. Dry roast the onion until blackened and softened on all sides. Roughly chop it.
Put the vegetables, a generous pinch of dry oregano, about 1/4 cup of water, and some salt in a food processor. Pulse quickly until you get a coarse salsa. Do not make this smooth. Taste and adjust seasoning if necessary.
What worked: It produced a nice, slightly smoky rustic salsa that tasted like some of the hot salsas I get on burritos in the Mission. This was a nice change from our standard fresh salsa with cilantro.
What didn't: Even seeded, the jalapenos from our CSA box were aggressively hot. Best used in moderation. I think a little dry-roasted garlic would have improved the flavor, but you probably knew that.
Will I make it again? Yeah - it's a nice change.
What I'm reading: Charles Stross, Rule 34
14 jalapenos
2 tomatoes
1 small onion
dried oregano
Heat a heavy cast iron skillet and drop in the jalapenos. Dry roast them over high heat, turning, until they are browned all over and blistered well. Cool, seed, and devein them, keeping the charred skin, and roughly chop.
In the same skillet, dry roast the tomatoes until blistered and charred all over. Slice a thick round from the onion, about 1/2" thick, and peel off the outer layer of peel. Dry roast the onion until blackened and softened on all sides. Roughly chop it.
Put the vegetables, a generous pinch of dry oregano, about 1/4 cup of water, and some salt in a food processor. Pulse quickly until you get a coarse salsa. Do not make this smooth. Taste and adjust seasoning if necessary.
What worked: It produced a nice, slightly smoky rustic salsa that tasted like some of the hot salsas I get on burritos in the Mission. This was a nice change from our standard fresh salsa with cilantro.
What didn't: Even seeded, the jalapenos from our CSA box were aggressively hot. Best used in moderation. I think a little dry-roasted garlic would have improved the flavor, but you probably knew that.
Will I make it again? Yeah - it's a nice change.
What I'm reading: Charles Stross, Rule 34
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Date: 2011-09-03 02:29 am (UTC)