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Roasted Tomato, Corn and Ancho Chile Salsa




8-9 medium sized tomatoes (Roma and/or beefsteak are good choices)
2 fresh Anaheim peppers
2 medium onions (Sweet Vidalia or Walla Walla if you can find them)
2 ears fresh corn, husks left on
1 bell pepper, red or orange

4-5 dried ancho chiles

4 cloves garlic, pressed
1 fresh lime, squeezed enough to give up 3 Tbsp juice 
1 Tbsp kosher salt
1 tsp fresh ground pepper

Begin by placing the dried ancho chiles in a bowl and covering them with boiling water. Let sit in water for 30 minutes then drain. Let cool.

Once cool enough to handle, remove the stem and the seeds, set aside

Cut the top of the corn husks with a pair of kitchen scissors to remove the silk (stringy bits at the top), set aside.

Place corn, tomatoes, bell pepper, onions and Anaheim pepper on a very hot barbeque grill.

Roast the vegetables well until the peppers are well charred. You need to turn them occasionally to get all sides charred.

Remove the vegetables as they are done. Tomatoes will get very soft and fall apart if roasted too long so once the skins have a nice char to them remove them and then finish the rest of the vegetables. Remove when the skins on the peppers (bell and Anaheim) are well charred).

Once removed from the grill place the hot bell and Anaheim peppers in a sealed plastic bag to cool a bit.

Once cool enough to handle, remove from bag then remove as much of the charred skins as you can, also discarding the seeds and the stems.

Strip the corn from the cobs and set aside.

Place tomatoes in a food processor and pulse until a fine lumpy-sauce consistency is reached (you can do it rougher or finer, it's your salsa after all!) Place into a bowl and set aside.

Place onions in food processor and pulse to fine or medium mince, or large even. It's your salsa, so do whatever the hell you want.  Add to the processed tomatoes.

Place ancho chiles into food processor and pulse to a paste-like consistency. Add roasted bell and Anaheim peppers and pulse until fine. Place into bowl with tomatoes.

Place corn into tomato - peppers mixture. Stir well.

Add lime juice, pressed garlic and salt and pepper. Stir well. Let sit at room temperature for half an hour to let all the flavours to get to know each other better.

Serve with tacos, tortillas chips or just stand at the bowl with a spoon and eat it like a ravenous wolf on carrion. It is very good.

This salsa has a sweet smoky flavour and is not spicy hot at all.  It is a great thing to share with friends and goes very, very, very well with a Carona.

Snowy Palms Resort

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