The Flat Possum Gazette
Courtesy of the Road-Kill Press
= Salsa II =
Good salsa. Very good salsa. And, young son, I propose to tell you how to
6-7 Roma tomatoes
5-6 fresh Poblano chiles
3-4 fresh Jalapeno chiles
4 long red chiles (type unknown - very hot, bought at Central Mkt. in S.A.)
2 medium red onions, sliced
5-6 cloves garlic, peeled
1 can Rotel Tomatoes and Green Chiles, (discard juice)
3 Tablespoons cilantro, chopped
2 teaspoon fresh thyme, chopped
Ketchup to taste (3-4 squirts), only if needed
Salt, Lawry's Seasoned Salt, Threadgill's Veggie Seasoning, all to taste.
1. Heat the broiler. Lay the tomatoes, tomatilloes, and chiles on foil-covered jelly roll pans (cookie sheets with sides) to catch the juices created by broiling. Set the pan as close to the broiler as you can get it and broil the stuff for about 6-7 minutes. Pull the pan, inspect, and turn everything over to broil the other side. Broil that other side about 6-7 minutes. Pull and inspect. They should look blackened, soft and pretty ugly by now. The poblanos may roast quicker than the tomatoes, pull them out early, if they do.
2. Turn the oven down to 425 deg. Separate the onions into rings. On a
similiar pan, mix together the onions and garlic. Put into the oven and roast,
stirring every few minutes until the onions are soft and browned, with some char
on the edges. The garlic should be soft and browned in spots.
3. Pull the peel off some of the tomatoes, but I leave some of the blackened
peel on to give a smoky taste. Pull the peel off the poblanos. I also cut
the stems off everything and cut out the "cores" of the tomatoes where
the stems were connected. Open the poblanos and wash out the seeds. Leave
the seeds in the jalapenos. The long, red mystery peppers were hot as hell (I
bit into one seed and had to reach for the milk!), so I sliced them into 1-inch
pieces, squeezed out the insides, discarded the peel, and used the insides from
about 2 of the 4 peppers that I roasted. (Too much of a good thing is too much.)
4. In a food processor, pulse the onion, tomatillos and garlic. Dump
into a big bowl. Without washing the processor, coarsely puree the tomatoes and
all the chiles. Dump into the big bowl. Stir in the can of Rotel tomatoes
and green chiles. Stir in the cilantro and thyme. Stir in a few squirts of
ketchup, but only if the salsa is too hot and needs taming down. (Mine did,
because of the red mystery chiles.) Stir in the salt and seasonings and
taste, taste, taste.
5. It is ready to eat, but probably will be better if you let it blend in the ice box for a day or three. You can freeze the stuff too.
Since you are a Macaroni and Cheese nut, try some of this salsa with it the
next time make that gourmet dish. It also goes good with any of the dead
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