Post by April B. on May 29, 2003 11:36:25 GMT -6
Best Roasted Salsa
3 fresh jalapeno peppers
5 fresh fresno peppers (look like red jalapenos)
8 large, vine-ripened tomatoes
4-8 cloves of garlic, skin on
2 dried poblano (ancho) peppers
Salt to taste (1 to 2 tsp)
Notes: This recipe makes a fairly hot salsa. Notice the
total absence of onion - it takes away from the flavor. I
use a food processor, and will give directions
accordingly.
De-stem the fresh peppers. Set aside one of each.
Heat oven to 450 F, and start a pot of water boiling.
Put remaining fresh peppers and garlic on a baking tray
and roast - turning frequently, until peppers are
blackened. Garlic will need to come out a few minutes
BEFORE the peppers do.
Meanwhile, as peppers are roasting, heat a skillet on
medium. Stem and de-seed the 2 dried peppers, and then
press down in skillet with a spatula. After a few seconds
(they should smoke gently and crackle), flip and repeat.
Place in bowl of water for 30 minutes.
Take blackened peppers from oven. Discard skins from the
green ones (jalapenos). De-seed all the roasted peppers,
and toss into food processor (leave the blackened skins
on the red ones). Remove the skins from the roasted
garlic and place into the food processor.
After the roasted dried peppers are re-hydrated, toss
them into the food processor, too. Then, skin the
remaining 2 non-roasted fresh peppers, and toss into
processor (leave the seeds in for a bitingly hot salsa -
yum.)
With the chopping blade in the processor, reduce the
above mixture to a coarse paste and place into a large
bowl.
Switch blade to the one that grates.
One by one, scald tomatoes in boiling water, core, and
remove the skins.
Grate the tomatoes, and then add (juice and pulp) to the
roasted/fresh pepper and garlic mixture. Salt to taste -
riper tomatoes need less salt. This really needs to sit
covered in the refrigerator overnight for the flavor to
develop.
Serve with white corn tortilla chips. This is incredibly
good! I've experimented a lot, and this is the best
salsa I have ever made.
3 fresh jalapeno peppers
5 fresh fresno peppers (look like red jalapenos)
8 large, vine-ripened tomatoes
4-8 cloves of garlic, skin on
2 dried poblano (ancho) peppers
Salt to taste (1 to 2 tsp)
Notes: This recipe makes a fairly hot salsa. Notice the
total absence of onion - it takes away from the flavor. I
use a food processor, and will give directions
accordingly.
De-stem the fresh peppers. Set aside one of each.
Heat oven to 450 F, and start a pot of water boiling.
Put remaining fresh peppers and garlic on a baking tray
and roast - turning frequently, until peppers are
blackened. Garlic will need to come out a few minutes
BEFORE the peppers do.
Meanwhile, as peppers are roasting, heat a skillet on
medium. Stem and de-seed the 2 dried peppers, and then
press down in skillet with a spatula. After a few seconds
(they should smoke gently and crackle), flip and repeat.
Place in bowl of water for 30 minutes.
Take blackened peppers from oven. Discard skins from the
green ones (jalapenos). De-seed all the roasted peppers,
and toss into food processor (leave the blackened skins
on the red ones). Remove the skins from the roasted
garlic and place into the food processor.
After the roasted dried peppers are re-hydrated, toss
them into the food processor, too. Then, skin the
remaining 2 non-roasted fresh peppers, and toss into
processor (leave the seeds in for a bitingly hot salsa -
yum.)
With the chopping blade in the processor, reduce the
above mixture to a coarse paste and place into a large
bowl.
Switch blade to the one that grates.
One by one, scald tomatoes in boiling water, core, and
remove the skins.
Grate the tomatoes, and then add (juice and pulp) to the
roasted/fresh pepper and garlic mixture. Salt to taste -
riper tomatoes need less salt. This really needs to sit
covered in the refrigerator overnight for the flavor to
develop.
Serve with white corn tortilla chips. This is incredibly
good! I've experimented a lot, and this is the best
salsa I have ever made.
