This is a fairly easy to prepare salsa with a more complex flavor than typical fresh salsas, as the tomatoes and garlic are charred before being pureed. It's worth doing that extra step, since it imparts a lot of good flavor. This was from Fine Cooking, surprise surprise.
Ingredients
Ingredients
- 1 lb. fresh ripe tomatoes (about 3 medium)
- 1 unpeeled medium clove garlic
- 1/2 medium chipotle from a can of chipotle chiles in adobo sauce
- Kosher salt
- 1 Tbs. extra-virgin olive oil
- 2 Tbs. finely chopped fresh cilantro
- 1-1/2 tsp. fresh lime juice
- Heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil on the top oven rack until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool and then peel the tomatoes and garlic, discarding the skins and saving the juices.
- In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 tsp. salt.
- In a saucepan, heat the oil over medium-high heat. Pour in the purée, bring to a boil and stir frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes.
- Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
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