Saturday, October 4, 2008

Roasted Chile and Roasted Garlic Salsa


This recipe is my husband Mike's invention. He looked in the fridge and saw that we were overrun with hot peppers from the CSA and decided to make salsa. He cannot get enough salsa. So, we picked up some beautiful heirloom tomatoes at the local farmer's market in Park City:


And we roasted a head of garlic in the oven to go into the salsa:


And then we roasted peppers and peeled them. Normally we roast peppers outside on the grill but it is 40 degrees and raining here, so we used the stovetop gas range method to roast the peppers:


And then we mixed all of that with onions, cilantro, habanero, salt, vinegar, olive oil, and lime.

Mike's Roasted Chile and Garlic Salsa

2 Poblano peppers
2 jalepeno peppers
1 anaheim pepper
2.5 lbs fresh ripe tomatoes
3 tiny tomatillos
1 habanero peppers, minced**
1 head of garlic
1 lime, cut in half
cilantro, minced
rice wine vinegar
kosher salt
olive oil

Preheat oven to 375 F.

Using tongs, blacken the poblano, jalepeno, and anaheim peppers over a gas range. After each is done, place it in a glass or metal bowl covered in plastic wrap. Let the peppers steam for a few minutes in the bowl to loosen the skins. Then take the peppers out and peel the skin with your fingers. Rinse the peppers to remove any remaining skin bits. Seed and mince.

Take a small oven safe bowl and place a piece of foil in it loosely. Put a head of garlic on top of the foil. Drizzle with a little olive oil and sprinkle with kosher salt. Pull the foil together at the top. Bake for 1 to 1 1/2 hours until soft. Chop off the top of the garlic and squeeze out the roasted garlic. Mince if necessary (if it is still holding its shape).

Core the tomatoes and chop into a small dice. Add 1/4-1/2 cup minced cilantro, habanero, 1 Tbsp vinegar, 2 Tbsp olive oil, the juice of one lime, garlic. Take half of the mixture and puree in the food processor. Mix both halves back together.

Let stand in the fridge overnight for flavors to meld.


Makes enough to feed an army.

**Spicyness will vary with the peppers themselves. You might want to add the habaneros later after you give it a taste to determine if you need them.

Serve with tortilla chips!


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