Roasted Garlic Salsaethnic, salsa 1.00 see directions for 1.00 ingredients 1.00 cup chopped green onions 0.25 cup extra-virgin olive oil 0.25 cup hot pepper sauce 0.25 cup cajun spice blend 0.75 cup packed cup garlic cloves, peeled 10.00 each large just-ripe tomatoes 3.00 lb large yellow onions, peeled 0.50 lb fresh jalapeno chiles 0.50 quart fresh cilantro, chopped 1.00 cup chopped green onions, incl green to 0.25 cup extra-virgin olive oil 0.25 cup hot pepper sauce 0.25 cup cajun spice blend The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses. Preliminaries: Build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables. Procedure: Core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces. Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups. |
