Roasted Pepper Salsa

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* Exported from MasterCook *

 

Roasted Pepper Salsa

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 1 Preparation Time :0:00

Categories : Salsas

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

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3 dried chipotles

2 tablespoons olive oil

1 yellow onion -- minced

4 cloves garlic -- minced

3 large red bell peppers, roasted, seeded -- and diced

1 cup Tomato Concassé (recipe below) -- or 2 large

tomatoes

cored and diced

3 tablespoons (3 to 4) fresh lime juice (from 2 -- to 3 limes)

Kosher salt

Tomato Concassé

3 pounds ripe red tomatoes

Kosher salt to taste

 

Put the chipotles in a small bowl and cover them with boiling water. Set

them aside for at least 20 minutes to soften.

 

Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion,

and sauté it until it is very soft and fragrant, about 15 minutes. Add the

garlic, and half of the roasted peppers, and sauté for 2 minutes more.

Remove the skillet from the heat.

 

Drain the chipotles and reserve the soaking water. Chop the chipotles coarse

and place them in a molcajete or a mortar. Add a tablespoon of the sautéed

onion mixture and grind it into a smooth paste with the chipotles. Add and

grind the rest of the onion mixture, 1 tablespoon at a time. Transfer to a

medium bowl, fold in the remaining roasted peppers, the tomato concassé or

diced tomatoes, and 3 tablespoons of the lime juice. Taste, add the

remaining lime juice if you like, and season with salt. If the salsa is a

little too thick, add some of the soaking water until it reaches the

consistency you want. Serve immediately, or store, covered, in the

refrigerator for up to 7 days.

 

Tomato Concassé

Peel a tomato by placing it on the tines of a long fork and holding it over

a gas flame. Rotating the fork constantly so that the flesh doesn't cook,

sear the skin. You will need about 5 to 15 seconds, depending on the

tomato's size. Repeat until all of the tomatoes have been seared. Set the

tomatoes aside to cool. When they are cool enough to handle, remove their

skins. Cut them in half horizontally (through the equator), cut out the

core, and gently squeeze out the seeds and gel. Chop them fine, and put them

in a strainer lined with cheesecloth. Let them drain for at least 20

minutes; reserve the liquid for another use. Transfer the tomatoes to a

nonreactive bowl, and season with salt. Use immediately, or store, covered,

in the refrigerator for up to 3 days..

 

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NOTES : In place of dried chipotles, you can use 2 to 3 canned chipotles in

adobo sauce. Puree them rather than chop them.