Wednesday, September 27, 2006

charred tomato table salsa


our good friends d and r came over for sunday lunch last weekend. i was tempted to make crepes but given that they weren't going to land up till around 1pm, i decided that something spicier would hit the spot. d lived in san francisco for years before moving to london. somehow i had a feeling that he might be missing mexican/southwestern food. so i whipped up some homemade roasted tomato salsa, a wild mushroom fritata, drunken beans and a brown rice casserole.

salsa is so simple to make yet most restaurants get it oh so wrong and the store bought varities just don't cut it. he's a great recipe from "salsa" by reed heron that will ensure that you never have to enjoy anything but the real thing.

2 large tomatoes pan roasted until blistered, black, and soft
3 jalapeno chiles charred until blistered and black
1 small white onion thickly sliced and pan-roasted until dark brown and soft
2 cloves garlic pan-roasted until brown and soft, then peeled
1/4 teaspoon dried mexican oregano toasted
1/4 teaspoon cumin seed toasted and then ground
1/2 cup water
salt to taste

chop together with a knfe or food processor tomatoes, chiles with seeds, onion, and garlic until you have a coarsely textured salsa. add oregano and cumin, thin with the water, and salt to taste. makes about 2 1/2 cups.

enjoy with lots of tortilla chips or with a variety of grilled foods.

ps - it's really difficult to get jalapenos at your average grocery store in london so i just used thai green chillies and they worked just as well and perhaps even gave the salsa a bit more bite!


Blogger sushama said...

Hey Lulu ,

After quite sometime I visited your blog and gee...Im so happy to hear about this salsa. I jus moved from Texas to PA and I'm in a similar boat. Missing Mexican food. First step towards that will be chips and Salsa for weekend tea time.

I jus can't wait to make it.
I've been reading on your Sardina diaries. Didnt finish it thou, But so far lovely. Its as good as being there. Love it


2:33 am  
Anonymous Anonymous said...

Lulu - so I am finally starting to cook more regularly. AND, am back to reading your blog more regularly!

8:19 pm  
Anonymous Trupti said...

Looks good Lulu...I also add pineapples/mangoes for a different kick sometime.
Fresh Salsa goes awesome with my version of quesadillas:
I mix non-fat creamcheese, cilantro,green onions,tomatoes, corn,mexican seasoning,and chopped spinach together. Spread onto a tortilla,along with some Colby-Cheddar cheese blend...put another tortilla on top and place in quesadilla maker...tastes divine along with sourcream,salsa and guacamole.Hope you will try this sometime!


8:30 pm  
Blogger gs said...

hi lulu
looks and sounds getting a new food processor.should be sufficient motivation for gb to become more adventurous.and try some of your recipes.

9:49 am  
Blogger Lulu said...

hi sushama,
so nice to hear from you after a while. texas to PA is a big change indeed. you definitely need some spice in your life and what better way to bring it than through fiery tex-mex.

hi shri,
do go through my manhattan blog as well. i have a feeling that i cooked a lot more in new york given how close to whole foods we were. it's a bigger hassle to buy groceries here.

hi trupti
i too love mang and pineapple salsa.
you have a quesadilla maker? wow. never heard of it. have to research it on the net now!

hi appa,
you don't need a food processor for this recipe. i actually prefer the texture when all the ingredients are only roughly chopped. also, i highly doubt if GB can change her ways and start using a food processor. might be a bit of a waste.

10:17 am  
Blogger gs said...

hi lulu,
i got one 'made in india' yday .i am going through the manual and hope to give her a demo soon. the manual also contains a cd on how to use the food processor!

4:55 am  
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