Monday, March 28, 2011

Charred Red Salsa Recipe from the Four Seasons in Phoenix

Best charred salsa that I have ever had.

1/4 Cup Olive Oil
3 large vine ripe tomatoes
1 yellow onion
2 jalapenos
1 bunch of cilantro
1 Chipotle pepper (canned)
2 cups V-8 juice
3 whole limes (juiced - no seeds)
1 tsp. dry oregano
1 tbsp. ground cumin
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. dry thyme
1 tbsp. ground black pepper
Salt to taste

De-stem tomatoes and jalepenos as well as tips. Run with olive oil to coat skin. *Grill tomatoes and jalapenos until outer skin begins to blacken. Set aside to cool. Cut onion in half and discard outer skin. Lightly *grill the onion until soft, set aside to cool. When tomatoes, jalapenos and onion have been cooled, place all ingredients in blender. Lightly pulse until ingredients have been incorporated. Salt to taste.

Make 3-4 cups of salsa.

*If grill is unavailable, use a stovetop burner on low heat to attain the char method for tomatoes and jalapenos. Place onion in oven heated to 300 degrees for 15 minutes to allow to soften.

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