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1 lb red ripe tomatoes (2 medium large)
2 large fresh jalapenos
3 garlic cloves unpeeled
salt to taste
1/2 small white onion finely chopped
1/3 generous cup loosely packed chopped cilantro
1 1/2 teaspoons cider vinegar (optional)
Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side about 6 minutes. With a spoon or tongs flip the tomatoes and roast on the other side. Cool then peel the skins collecting all the juices with the tomatoes
While the tomatoes are roasting roast the chiles and unpeeled garlic directly on an ungreased griddle or heavy skillet over medium heat. Turn occasionally until both chiles and garlic are blackened in spot and soft (5 to 10 minutes for chiles and 15 for the garlic. Cool and pull the stems off the chiles and peel the papery skins from the garlic.
In a good processor grind the chiles, garlic, and 1/4 teaspoon of the salt to a coarse paste, stopping to scrape down the sides of the bowl a couples of ties. Add the tomatoes and pulse a few time until you have a coarse textured puree. Transfer to a bowl.
Rinse the chopped onions in a strainer and drain. Add it along with the cilantro and optional vinegar. If too thick add a little water to give a spoonable consistency.
His ideas include a different guacamole, spicy chicken hash and baked fish.
I made this last night, but used 10 jalepenos! Todd says "This is really f&*%ing hot, what were you thinking?"
I love it! I had never roasted a pepper or a garlic in its skin on top of the stove like that. It worked great. Thanks again for posing this recipe.
Suz
I am late in saying thanks . . . my A/C broke again & I am afraid no cooking has taken place, it is just too hot.
The situation should soon be remedied & we can get back to talking salsa!
I need to dig up the thread, because you asked me which one next & I need to see!!!
I do have a question tho . . . I have never heard of "rinsing" onions.
I love onions & being a true Louisianian, onion breath never bothered me.
Do you think this is why he wants us to rinse them? To make the taste less strong?
Do you do it?
In the book he calls it deflaming. The main reason he gives is to prevent what he calls "American-Mexican Restaurant Syndrome" meaning it prevents the reflux of flavors that sometimes comes long after a mexican meal if you burp. No I do not do it.
Arthur "The Bear" Hebert
Omnivorus and Loving It
This message has been edited by ArthurHebert on Sep 30, 2007 8:30 PM
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