A building block for the spicer side of life


I saw the Rick Bayless show on PBS called Mexico, One Plate at a  Time, and I was hooked.  Like most cooking shows on PBS, they do a good job of not giving you access to the recipes, so I bought his small paperback, Salsas that Cook.  It gives several excellent roasted salsa recipes and then gives you a multitude of recipes to use the salsa as an ingredient rather than just a dipping sauce for corn chips.  I highly recommend you try it with the habanero chiles.  The salsa seems sweeter and hotter at the same time.

1-1 1/2 lbs roma tomatoes
2-3 jalepeno chiles (or 1-2 habanero chilies)
4 garlic cloves, unpeeled
1 medium onion, sliced
1 Tbl apple cider vinegar
1/4 cup cilantro

  1. Place tomatoes and chiles on a sheet pan and place under a broiler. Broil until skins are charred and tomatoes and chilies are soft and freely giving their juices. Rotate the tomatoes and chiles to cook all sides evenly.
  2. While the tomatoes and chiles are under the broiler, place the onion slices and garlic cloves in a cast iron skillet, or a griddle over medium heat. Cook until the onion is soft and the cloves are soft and the skins are brown or black. Peel the garlic.
  3. Place the chiles, onion, and garlic in a food processor and pulse until medium chop. Add the tomatoes and all the accumulated juices. Pulse until combined.
  4. Add cilantro, and pulse until chopped.
  5. Add water until the salsas the consistency that you like. It will thicken as it cools, so runny is good.
  6. Season with the vinegar and add salt to taste, usually about a teaspoon or more.
  7. Put in a bowl or jar and cover and refrigerate until ready to use.