Charred Red Onion Salsa Food

CHARRED SALSA ROJA

Steps:

• Heat a large cast-iron skillet over high heat. Add the tomatoes, garlic, chiles and onion and cook, turning occasionally, until charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the chiles, 6 to 8 minutes for the onion and 8 to 10 minutes for the tomatoes. Transfer to a plate to cool. When cool enough to handle, peel the garlic.
• Add the tomatoes, garlic, chiles, onion, cilantro, lime juice and 1 tablespoon salt to a blender and puree on low speed, stopping to scrape the sides and bottom to ensure an even texture, until the salsa is almost smooth but some small pieces remain. Season with salt and more lime juice if needed.

CHARRED RED ONION SALSA

Steps:

• Place onion halves cut sides down in shallow pan.
• Bake at 425*F for 30 minutes or until onions are slightly soft when squeezed and their cut sides are blackened.
• When cool enough to handle, remove onion skins and trim stems.
• Place onions in a food processor with olive oil, vinegars and red pepper flakes.
• Process in two or three 2-second pulses or until coarsely chopped.
• Add olives and oregano and process 2 to 4 seconds just until chopped.

CHARRED SALSA

Steps:

• Slice tomato into half inch steaks (see picture).
• Wash and rinse tomatillos, keep them whole.
• Wash poblano pepper.
• Quarter onion with skin on.
• Grill all of these on all sides until blackened.
• Take the stem off the poblano.
• Take the charred outside of the onion off.
• Put it all in a food processor.
• Add the juice of one lime.
• Process in food processor and you have the best summer salsa money can buy!

CANNELLINI BEAN SALAD WITH ROASTED PEPPERS

Steps:

• Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.