ALTON BROWN'S SALSA
From his Good Eats cooking program on Food Network. This salsa recipes uses fresh, roasted and dried chiles. Alton very cleverly used a steamer basket to roast the chilies on the stove top and a pair of standard kitchen scissors to cut the dried chiles! Just one or two very minor changes were made by me.
Provided by COOKGIRl
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- *NOTE: I broke up the dried anchos into pieces and used a clean coffee mill to coarsely grind the chilies.
- To roast the jalapeno you have several options: oven roast, or stovetop roast either in a pan or steamer basket.
- For steamer basket directions, place the chili in the opened basket and place directly on the heating element.
- Turn the heat on to medium flame and dry roast for about 5 minutes or until chili is charred all over, turning occasionally to roast evenly.
- Set the steamer basket aside on a heatproof surface. Cover with a heat resistant bowl or lid and allow to sweat for 10-15 minutes.
- Once cool enough to handle, place the chili under running water and loosen off the skin. Remove the seeds and membrane.
- Mince the chili.
- In a bowl, combine all ingredients. Note: Alton say that the dried ancho chili is not to be dehydrated. Marinating will soften the chili and hydrate it.
- Cover and place salsa in refrigerator for up to 12 hours for flavors to infuse.
- Serve with your favorite chips.
- Prep time does not include marinating.
Nutrition Facts : Calories 94, Fat 4.5, SaturatedFat 0.6, Sodium 10.2, Carbohydrate 13.6, Fiber 4.1, Sugar 4.8, Protein 2.6
ROASTED CHILE SALSA
A blend of roasted peppers and chiles brings a smoky flavor to this classic tomato salsa. In fact, this is the only salsa I keep on hand year-round. I use it in scrambled eggs, on pizza, and, of course, chilaquiles! I know, five jalapeños sounds like a lot, but don't worry, roasting them under the broiler knocks down the heat considerably. To seed the jalapeños and ancho chiles, snip the stem end off with scissors and shake out the seeds. Oh, and I dip chips into this salsa as well. This recipe first appeared in EveryDayCook.
Provided by Level Agency
Categories Appetizers
Time 2h30m
Number Of Ingredients 11
Steps:
- Heat broiler to high and place rack in top position.
- Squeeze the tomato halves, reserving the juice and seeds.
- Set aside 2 of the tomatoes and 1 of the jalapeños. Toss the remaining jalapeños, tomatoes, garlic, ancho chiles, onion and red bell pepper in a large bowl with the tablespoon of oil, then spread in a shallow roasting pan or sheet pan with a lip. and toss the rest of the produce in a large bowl with the tablespoon of oil then spread in a shallow roasting pan or sheet pan with a lip.
- Broil for 20 minutes, stirring often for even browning.
- Move the roasted vegetables to the work bowl of a food processor and add the reserved tomatoes, jalapeño, lime juice, kosher salt, and chili powder. Pulse several times until mixture reaches salsa consistency. If mixture is too dry, add part or all of the reserved tomato juice.
- Stir in cilantro, parsley, or scallions and refrigerate 2 hours before serving.
SALSA WITH ANCHO CHILES
Steps:
- Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
- In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.
SILKY SALSA VERDE
Steps:
- Position an oven rack 3 inches below the broiler and set the broiler to high.
- Toss the tomatillos, pepper and onion with the grapeseed oil in a large bowl. Transfer them to a half-sheet pan and broil until blistered and slightly charred, about 7 minutes. (You'll need to give the pan a shake every now and then to ensure even cooking.)
- Let the charred vegetables cool slightly and then blend them on high with the cilantro and salt until smooth. With the blender still running, add the xanthan gum and blend 10 seconds more.
- Store tightly covered in the refrigerator for up to 2 weeks. Always serve at room temperature.
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