FIRE ROASTED SALSA NEGRA (BLACK SALSA)
Steps:
- Cover the dried chiles with boiling water and let soak for 30 minutes. Make sure they are covered by the water.
- While the chiles soak, turn your broiler on high, and set the rack at the highest setting. Line a baking sheet with foil and arrange the tomatoes on it. Broil for about 15 minutes, turning occasionally, until the tomatoes are blackened all over. Set aside.
- Do the same with the pasilla and jalapeno peppers, leave them whole, don't chop. When they are blackened all over, remove and set aside.
- Repeat the procedure with the soaked peppers.
- Put the onion and the garlic in the food processor and pulse until finely minced. Turn into a large bowl. Add the salt, pepper, spices, lime juice and Worcestershire sauce.
- Chop the blackened tomatoes in quarters, and puree, in the food processor, working in batches if necessary. Add the puree to the bowl with the onions and spices.
- Remove and discard the stems from all the peppers and chop them in half. Puree them in the processor, and then add to the bowl. Note: I did not remove the seeds from the peppers.
- Add the olive oil to the bowl and blend everything together. Cover and refrigerate until chilled, or until ready to serve. Be sure to taste the salsa prior to serving to adjust any of the seasonings. Note, this is a relatively thick salsa.
Nutrition Facts : Calories 35 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 0.2 g, Sodium 214 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 1.2 g, ServingSize 1 serving
SALSA - FIRE ROASTED - CORN & BLACK BEAN OPTIONAL
This is quick salsa that is quite flavorful. after chopping the cilantro and dicing the Serrano just plop it all in the food processor and blend. If you want it hot use the entire Serrano - I always take the seeds out. I hope you like it. The canned tomatoes make it quick. Take it up a notch and add volume by draining and adding canned corn or black beans.
Provided by bones58gdi
Categories Vegetable
Time 15m
Yield 20 ounces, 10 serving(s)
Number Of Ingredients 10
Steps:
- Chop the cilantro and dice the Serrano.
- Add all ingredients (except corm and beans) in to the food processor. Blend. If you want more heat use the entire Serrano - I always take the seeds out.
- Take it up a notch and add volume by adding canned corn or drained black beans after the food processor. Just drain and discard the liquid and stir in beans and / or corn.
- If you have the will power let it chill 10-15 minutes to enhance flavors.
Nutrition Facts : Calories 11.4, Fat 0.3, Sodium 118.5, Carbohydrate 2.1, Fiber 0.6, Sugar 1.4, Protein 0.4
CHIPOTLE SALSA NEGRA (DARK CHIPOTLE SALSA)
This recipe comes from a Saveur special issue in 2005. I'm going to post a series of recipes from this publication for safekeeping. Chipotles are my favorite chile, so this one sounds good!
Provided by KlynnPadilla
Categories Sauces
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Rinse chiles.
- Heat half of the oil in a cast-iron skillet over medium heat. Add chiles and garlic and cook, stirring, about 5 minutes (chiles will be puffed and garlic browned). Set garlic aside.
- Transfer chiles to a bowl and cover with hot water. Let soak until soft (about 15 minutes). Drain and remove stems, seeds and veins.
- Purée chiles, garlic and 2 cups water (I use the chile-soaking water).
- Heat the other 3 tablespoons of oil in the same skillet over medium-high heat. When the oil is hot, add the pureed salsa and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.
FIRE ROASTED SALSA (MáS SALSA POR FAVOR)
This homemade salsa is comparable to some of the best I have had at Mexican/Tex-Mex restaurants and beats anything you can buy off the shelf. Of course this is one persons opinion. Try it for yourself.
Provided by Wing-Man
Categories Sauces
Time 40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- I think Plum and Roma tomatoes are the same thing. We call them "Roma" in Texas.
- Fire up the outdoor grill. If you use propane make a boat out of foil to place dry wood chips into.
- Clean and prepare vegetables for grilling.
- When the grill is hot place wood over coals or gas flame.
- Replace grate.
- Place tomatoes, jalapenos and onions on a hot grill - over hot coals, not high flames.
- Pile cilantro on top, so that it does not touch the grill.
- Place lid on grill.
- Lightly blacken all on both sides. 10 to 15 minutes per side.
- Remove cilantro and jalapeno stems.
- For milder version remove jalapeno seeds.
- Place jalapeno peppers, 1/2 of the chipotles and 1/2 the adobe sauce, tomatoes, onions and cilantro and pulse in a food processor (I use a manual Ultimate Chopper) until just coarsely chopped.
- Transfer to a bowl, add remaining ingredients and mix well.
- Makes about 4 pounds. I usually keep a pound to eat within a week and separate the remaining into 1 pound units and freeze. Try it warm with chips. I tried this with chicken breast and it was wonderful. Just brown the breast, cover with sauce and simmer for 15 to 20 minutes.
Nutrition Facts : Calories 30.7, Fat 1.1, SaturatedFat 0.1, Sodium 151.4, Carbohydrate 5.1, Fiber 1.4, Sugar 2.8, Protein 1.1
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