Thursday, October 3, 2013

Posted by Leslie Livingstone 7:38 AM No comments
I have always wanted to make salsa, but thought it to difficult.
Not anymore.
This salsa was perfect, and a wonderful compliment to the Crispy Smashed Chicken.

 Salsa Rojo

  • 1 pound of tomatoes
  • 2 medium jalapeno chilies
  • 4 garlic cloves
  • 1/2 tsp Kosher salt
  • juice from 1/2 lime
  • 1 large shallot minced
  • 1/4 cup or cilantro


Place an over rack about 4-6 inches below a very hot broiler.
Place the tomatoes on the baking sheet, and roast under the broiler for about 5 minutes.

Using tongs, flip them over and roast for another 5 minutes or so.
When they are done the skins should be blackened and peeling off.
Meanwhile roast the chilie peppers and unpeeled for about 15 minutes or until the garlic is soft and the peppers are nicely blistered.( put them all in together and pulled the tomatoes first)

The pepper will probably be done first- take them out as soon as they are done.
When the garlic and peppers are cool enough to handle, peel the garlic and remove the stems from the peppers. 
In a food processor, add the peppers garlic and salt and grind them up.
If you're using a large work bowl make sure to scrape down the sides a few times
Throw the tomatoes into the work bowl
Pulse until a thick puree' results
Transfer salsa to a medium bowl and add lime juice
Throw in minced shallot and cilantro
Stir and Serve


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