Saturday, March 16, 2013
Rick's "Blowtorch" Salsa
Any chance to mix power tools with food preparation is fun in my book! For this fresh salsa, I used a full-size propane torch to flame roast the skins off the tomatoes, chiles and onion. This eliminates tedious peeling and adds a great smokiness to the finished salsa. The heat can be adjusted by either omitting or leaving the seeds and veins in the chiles.
8 to 12 Roma (plum) tomatoes (approx. 2 lbs.)
3-4 large Anaheim chiles *
1-2 jalapeno chiles (1 for less heat.)*
1 medium Vidalia onion
2 garlic cloves
1/4 cup fresh cilantro leaves
1 tsp dried Mexican oregano (or regular oregano)
1-1/2 teaspoons ground cumin
2 tsp kosher salt
2 tsp ground black pepper
1/4 cup lime juice
1/4 cup cider vinegar (reduce or omit for less tartness)
crushed red pepper flakes, optional (1/2 to 1 teaspoon to taste for a hotter salsa)
* the weight of the combined Anaheim and jalapeno chiles should be approx. 1/2 lb.
Place the tomatoes on an aluminum pan. Using a propane torch, char the outer skins of the tomatoes 2 at a time, turning occasionally until the outer skins are charred.
Char the outer skins of the chiles.
Place the charred chiles in a zip-loc bag to steam for 15 minutes. This loosens the skins.
Rinse the chiles under running water, rubbing them to remove the charred skin. Don’t worry if you can’t remove all the burned skin.
Here are the chiles, ready to remove the seeds and veins.
Cut open the chiles and slice off the veins. Scrape off the seeds or rinse them off in the sink.
Here are the chiles, ready to cut up for the food processor.
Chop the chiles into smaller pieces to make them easier to process.
Place the charred tomatoes in the processor.
Add the cut chiles to the work bowl.
Use the torch to char the outer skin of the Vidalia onion.
Dice the onion, leaving the charred skin on. This adds some smokiness to the salsa.
Add the diced onion to the work bowl. Mince the cloves of garlic and add to the bowl.
Add the Mexican oregano, fresh cilantro and salt.
Add the fresh ground black pepper.
Add the fresh lime juice.
Add the ground cumin.
Add the cider vinegar (optional) Add crushed red pepper flakes if more heat is desired.
Process to the desired consistancy.
Put salsa in fridge for at least 4 hours; best if made the day before. Will keep for up to 2 weeks in fridge. May also be frozen. Enjoy!