Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 * Exported from MasterCook * Desperation 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 -------- ------------ -------------------------------- 1 shallot -- unpeeled 2 dried chipotles 4 cloves garlic -- unpeeled 1 16-ounce can of diced tomatoes 6 scallions, cut into thin rounds 2 tablespoons extra virgin olive oil Juice of 1 lime 2 tablespoons red wine vinegar 2 tablespoons minced cilantro leaves Kosher salt Black pepper in a mill Place a small heavy frying pan over medium-high heat. When the pan is very hot, add the shallot, garlic, and chipotles. Cook until the shallot and garlic are toasted and the chipotles plump with steam, about 7 to 10 minutes. Remove them from the heat and transfer them to a work surface. When they are cool enough to handle, peel the shallot and garlic. Put the shallot, garlic, and chipotles in an electric spice grinder with 2 tablespoons of the tomatoes, and pulse until a smooth paste is formed. In a medium bowl, combine the paste with the remaining tomatoes and the scallions, olive oil, lime juice, vinegar, and cilantro. Taste, and season with salt and pepper. Let the salsa rest at room temperature for 30 minutes before serving. Refrigerate, covered, for up to 4 days. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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