[CH] Using Up The Harvest
RisaG (radiorlg@yahoo.com)
Thu, 12 Sep 2002 08:05:14 -0700 (PDT)
I have been making tomato and chile recipes for a week
now. Have to get rid of a lot of tomatoes and after
bringing home a lb or so of chiles from the chile
festival, I need to save some of those too. So, I went
into my Hot & Spicy &... cookbooks and found the
following. Boy did it come out good:
Chiltomate (Roasted Habanero-Tomato Sauce)
Yield: 2 cups
2 habanero chiles, roasted, seeded & stemmed, chopped*
4 medium tomatoes, roasted, peeled & chopped
1 small onion, roasted, peeled, and chopped
1/4 tsp mexican oregano
2 tbsp vegetable oil
1/4 tsp salt
I used one hab and one fatali for the 2 habs.
The book says to roast the vegetables in a dry and
very hot skillet. Roast them for 10-15 minutes,
turning frequently. I used a George Foreman Grill and
grilled them on both sides for about 8-10 minutes
until they were tender and had wonderful marks on
them.
Place the tomatoes, chopped vegetables, and oregano in
a blender or food processor and puree until smooth.
Heat the oil in a skillet and saute the sauce for 5
minutes. Add the 1/4 tsp salt (or more to taste).
Risa's notes:
I roasted the tomatoes in the microwave, actually. I
cut them in half, squeezed out most of the seeds and
juice, and put them cut-side-down on a microwave tray.
Put them in for 5 minutes on high. Checked them to see
if the skins would come off easily. If not, I put them
in for another minute or two.
Once the skins felt like they would pull off easily, I
took the tomatoes out and let them cool until I could
handle them. Then I removed the skins and put them in
a bowl with the "grilled" vegetables. Continued the
recipe from there.
I also "roasted" the chiles on the George Foreman
Grill and it only took 5 minutes or so. I did not stem
them much. I wanted to leave in some of the actual
heat. The seeds were removed because of their texture.
RisaG
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