Yesterday, I made some roasted tomato and chipotle salsa. Tonight, I'm lovin' the drippy nose and addictive burn. I will try to recreate what I did. Remember, I rarely actually measure when I cook so this is approximate, fiddle with as you will.
5 large, farmer's market fresh tomatoes, halved
Put tomatoes cut side down on cookie sheet (lined with foil) and pop under a high broiler until black spots start to develop on the skins. Turn the halves over and broil a bit longer. Due to juices, you won't really have black spots develop on the cut sides, but you will see the skins pull away from the flesh. In all, perhaps 4 minutes per side?
Cool the tomatoes. Peel and chop up tomatoes fairly fine. You can squeeze out some of the seeds if you prefer. Add to the chopped tomatoes two very very very finely chopped up chipotle peppers. I also added some of the sauce from the can . . . perhaps 1/2 -3/4 a tsp? I also added a slug of olive oil, juice from half a smallish lime, 1/4 tsp ground cumin and coriander, salt, and a couple of finely chopped up garlic cloves. I let it all chill overnight in the frig.
With two peppers, it has a pretty righteous pop. If you're a weenie, go with one.
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