My mouth is burning.
And in several hours my bung-holio will be burning. It's worth it.
I found a recipe that claimed to be the Chevy's roasted tomato salsa. I made it tonight and it actually is the recipe! I love it! I was about to cave and buy a huge tub of it from Chevy's but now that I know the secret...I'll be making and eating this for a few weeks straight.
Below is the recipe, my tweaks in parentheses. And, of course, don't forget the riesling!
6 medium tomatoes
10 small jalapenos -red is best (I only used 4 freaking jalapenos & it's plenty hot)
1/4 medium Spanish onion
2 garlic cloves (I used 3, could even use 4 cloves)
2 tablespoons fresh cilantro - chopped
2 tablespoons white vinegar
2 teaspoons salt (I think 1 teaspoon salt is salty enough)
1 1/2 teaspoons liquid smoke, mesquite-flavored (Use it if you have it handy, but I didn't think it was necessary)
1. Preheat your barbecue grill to high.
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You may want to cut the tomatoes in half for easier grilling. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill, on medium, and cook about 10 minutes.
4. Place the jalapenos onto the grill. TIP: To adjust the heat, cut in half and scoop out seeds roasting skin side to the flame.
5. Allow Tomatoes and jalapenos to cook an additional 10 minutes and turn.
6. When almost the entire surface of the peppers has charred black you can remove them from the grill.
7. The tomatoes will turn partially black, but when the skin begins to come off they are done.
8. Put the peppers and tomatoes on a plate and let them cool.
9. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end to remove them from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
10. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
11. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes about 4 cups.
And in several hours my bung-holio will be burning. It's worth it.
I found a recipe that claimed to be the Chevy's roasted tomato salsa. I made it tonight and it actually is the recipe! I love it! I was about to cave and buy a huge tub of it from Chevy's but now that I know the secret...I'll be making and eating this for a few weeks straight.
Below is the recipe, my tweaks in parentheses. And, of course, don't forget the riesling!
6 medium tomatoes
10 small jalapenos -red is best (I only used 4 freaking jalapenos & it's plenty hot)
1/4 medium Spanish onion
2 garlic cloves (I used 3, could even use 4 cloves)
2 tablespoons fresh cilantro - chopped
2 tablespoons white vinegar
2 teaspoons salt (I think 1 teaspoon salt is salty enough)
1 1/2 teaspoons liquid smoke, mesquite-flavored (Use it if you have it handy, but I didn't think it was necessary)
1. Preheat your barbecue grill to high.
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You may want to cut the tomatoes in half for easier grilling. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill, on medium, and cook about 10 minutes.
4. Place the jalapenos onto the grill. TIP: To adjust the heat, cut in half and scoop out seeds roasting skin side to the flame.
5. Allow Tomatoes and jalapenos to cook an additional 10 minutes and turn.
6. When almost the entire surface of the peppers has charred black you can remove them from the grill.
7. The tomatoes will turn partially black, but when the skin begins to come off they are done.
8. Put the peppers and tomatoes on a plate and let them cool.
9. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end to remove them from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
10. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
11. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes about 4 cups.
1 comment:
Ever read those Top Secret Recipes books? Homemade crap-ola! Miss you, glad to see you're writing again.
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