[CH] Saturday Night Salsa
Marc Norman (Marc.Norman@utas.edu.au)
Sat, 8 May 1999 18:11:26 +1000
The weekend got a lot brighter when we discovered fresh habaneros,
jalapenos and ripe serranos at the local Coles in Sandy Bay, Hobart. Chiles
even at the end of the earth, imagine that. The habs were a bright orange
and in pretty good shape although a few suffered black rot around the stem
crown. The jals were huge and green and fairly mild - ideal for poppers or
for stuffing. The ripe serranos were flacid but we got soem anyway. Prices
were pretty good - habs and serranos for 9.99 a kg, jals (rung up as green
chiles) for 6.99 a kg. Add some cilantro from the asian market across the
street and my oh my what can we make.
Saturday Night Salsa
chop:
4 large jals, flesh only, no cores or seeds
1 large habano, with seeds
6 serranos
1 medium onion
1 baby carrot
1 vine ripened tomato
cilantro
add to blender along with
1tbl red wine vinegar
leftover red salsa from the fridge (Pace equivalent I'm ashamed to admit)
hefty sprinkle cumin
dash madras style curry powder
juice from 2 slices lemon
10 ml cuervo (to chopper, not to blender)
meanwhile, have your assistant cut up one chipotle (with seeds) and one
ancho (discard seeds) with kitchen shears, cover with water, bring to boil
and steep until tender. Add chiles and water to the blender.
Pulse blender (food processer not currently available) until a rich saucy
texture - identifiable bits but not chunks. Transfer to a cereal bowl and
taste. Decide to nuke on medium power for a couple minutes. Dig in with
corn chips and footy on the telly. A tad strong on the onion for my taste
but others ate it up "like candy".