© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Rick Bayless
Servings: 2 cups
1 pound red ripe tomatoes, 2 medium-large round or 6-8 plum
2 large fresh jalapeño chilies, about 1 ounce total
3 cloves garlic, unpeeled
½ small white onion (about 2 ounces), finely chopped
⅓ cup loosely packed chopped cilantro
1 ½ teaspoons cider vinegar, optional
½ teaspoon salt, scant
Roasting the basic ingredients
The Broiler Method:
Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side, about 6 minutes; with a spoon or pair on tongs, flip the tomatoes and roast on the other side.
The Griddle Method:
Line a griddle or heavy skillet with aluminum foil and heat over medium. Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened and softened, about 10 minutes. Don't worry if skin stick to the foil.
Cool, then peel the skins, collecting all the juices with the tomatoes. While tomatoes are roasting, roast the chilies and unpeeled garlic directly on an ungreased griddle or heavy skillet (you already have on set up if you used the griddle method above) over medium. Turn occasionally until both chilies and garlic are blackened in spots and soft, 5-10 minutes for the chilies, about 15 minutes for the garlic. Cool, pull the stems off the chilies and peel the papery skins form the garlic.
Grinding the salsa
The Mortar Method:
In a large mortar, use the pestle to crush and grind the chilies, garlic and ¼ teaspoon of the salt to a coarse-textured paste (this will release a wonderfully pungent aroma), paying special attention to breaking up the chile skins. A few at a time, grind in the roasted tomatoes, transferring the ground mixture to a bowl if the mortar get unmanageably full.
The Food Processor Method:
In a food processor or blender, grind the chilies, garlic and ¼ teaspoon of the salt to a coarse paste, stopping to scrape down the sides of the bowl a couple of times. Add the tomatoes and pulse a few times until you have a coarse-textured purée. Transfer the salsa to a serving bowl and stir in any reserved tomato juices.
In a strainer, rinse the onion under running water, shake off the excess and stir into the salsa, along with the cilantro and optional vinegar. Add water, if necessary, to give the salsa a thickish, but easily spoon able, consistency (2 to 4 tablespoons is the norm). taste and season with salt, usually a scant ¼ teaspoon, and the salsa's ready to serve.
Per Serving (excluding unknown items): 14 Calories; trace Fat (1.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1067mg Sodium. Exchanges: ½ Vegetable; 0 Other Carbohydrates.