| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 12 |
|
Roma tomatoes |
| 2 |
tb |
Olive oil |
| 1/2 |
|
Onion; diced |
| 6 |
|
Garlic cloves |
| 1/2 |
c |
Chipotle purée |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Red wine vinegar |
| 1 |
ts |
Lime juice |
| 2 |
tb |
Freshly chopped basil |
| 1 |
c |
Mayonnaise |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Yields 1 Quart
Found a site with wonderful Southwest recipes w/chiles everywhere! It
is from a PBS series in Texas. The chef is quite well know and
innovative: Stephan Pyles.
Heat a cast iron skillet until very hot. Add the whole Roma tomatoes,
turning occasionally until they begin to blacken on all sides. When
they are roasted, remove the tomatoes from the pan and slice the stem
ends off. Heat the olive oil in a medium pan until lightly smoking.
Sauté the onion and garlic for 5 minutes or until lightly brown. Put
the tomatoes and the onion-garlic mixture through a meat grinder.
(You can use a food processor, but the salsa will not be as vibrant
red. The processor whips air into the salsa, thereby lightening the
color.) Stir in the Chipotle purée, brown sugar, vinegar, lime juice
and basil. Stir in the mayonnaise. Season with salt and pepper. Serve
immediately or store, covered, in the refrigerator until ready to use.
Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Jun 22, 1999,
converted by MM_Buster v2.0l.
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