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Red salsa:

Ingredients needed:
- Crushed tomatoes (1.75 lb cans / 800g) (Contadina is my preferred brand; avoid Hunt's as they add a lot of sugar)
- Fresh cilantro (15-30g) (omit only if you are sensitive to the taste of cilantro, it is essential for the flavor)
- Jarred/pickled hot jalapeno slices (3-10, depending on how spicy you want it)
- Salt (to taste)

Unlike the green salsa, this one is quite straightforward to make. Simply combine all the ingredients in a blender and blend until the cilantro stalks are destroyed. Then, as with the green, taste the salsa and add jalapenos and salt until you get it to the desired level of spiciness and saltiness.


Roasted red salsa:

Ingredients needed:
- Fresh roma tomatoes (6-10, depending on how much you want to make)
- Fresh cilantro (15-30g) (omit only if you are sensitive to the taste of cilantro, it is essential for the flavor)
- Either 2-3 whole fresh jalapenos or 1 serrano pepper
- Salt (to taste)

Prepare a griddle on either your range top or on a grill. If your griddle has a ridged side, this will be easier to work with facing up, but a flat griddle will work fine. Remove the stems from the tomatoes if they are not already stemmed, and then place both the toamtoes and the peppers on the griddle. Turn up the temperature as high as you can get it, but do not let flames envelop the food. The roasting process will take a while. After the tomatoes blacken completely on one side, use tongs to turn them over to the other side to blacken the other side. Be careful when turning the roasted tomatoes, as they soften significantly while they are under high heat, and can easily fall apart, making a mess. The peppers will become fully black much more quickly than the tomatoes, but this is not an issue.

Add the whole cilantro stalks to a blender. Once the tomatoes have been mostly blackened (little red color will remain), remove them from the heat and place them directly into the blender bowl. Separately, remove the peppers from heat, and on a cutting board (you may want to wear gloves when working with serrano), use a knife to separate the stems and seeds from the peppers, then add them to the blender. As with the green salsa, make sure you press down tightly on the blender's lid, because if you don't, the lid will come flying off and spray bhoilingt tomatillo everywhere.

Pulse the blender until the bodies of the tomatoes are destroyed, then blend it until all the cilantro has been consumed by the blender and you have a smooth mix. Then, as before, taste the salsa and add salt until you get it to the desired level of saltiness.
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Edited by byte[]