National Geographic Traveler magazine features this Fire Roasted Salsa from Dallas Cowboy territory. NGT reports that the chefs at Blue Mesa Grill in Dallas make this smoky salsa daily. You can make a batch of this appetizer to go along with the Guacamole for your playoff or Super Bowl parties. Serve with tortilla chips to have a Texas taste for some fun.
Ingredients:
7 medium tomatoes, cored
6 green onions, trimmed
1/2 bunch cilantro
1 tablespoon vegetable oil
4 serrano peppers, stemmed
2 large garlic cloves, peeled and very finely chopped
Juice of one lime
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground oregano
Directions:
Place the tomatoes and green onions on a hot grill—over hot coals, not high flames. Pile cilantro on top, so that it does not touch the grill. Remove the tomatoes when they begin to blacken. Grill the remaining vegetables for a few minutes until they wilt.
Heat oil in sauté pan and sauté serrano peppers until soft.
Remove cilantro stems. Place serranos, tomatoes, onions and cilantro leaves in food processor and pulse until just coarsely ground. Transfer to a bowl, add remaining ingredients and mix well.
Servings: Makes about four cups.
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