Friday, August 27, 2004


Now, remember I am a complete amauter cook, no training, but I guarntee if you like what I am cooking, you will like the way I cook it. Here we go

about 20 med size chiles: I use red chiles, but will expirement down the line with ???
2 medium roma tomatos
1 medium red onion
Zest from 1/2 of lemon
Juice from 1/2 a lemon
1 pinch of red pepper flakes
Kosher Salt
1/4 cup of vinegar (any type, I used a onion/tomato infused one. proly wouldn't try red wine)

The way...
You have to keep about 20% of the chiles whole, just remove stem, the rest of them seed and clean, except about 5 of them. Those you are gona roast. Just put them on your burner until they are black, doesn't matter if you have electric or gas, they will get black. Then put them in airtight container to steam for about 10 minutes. Quater the red onion.
Bring about 4 qt. of salted water to a boil. Add red pepper flakes. Add 1 whole tomato, chiles except the roasted ones, the onion and lemon zest and allow to boil for about 10-15 minutes.
Add vinegar, lemon juice and other tomato (quartered), and rest of ingredients from pot (no water), and roasted chiles to food processor or blender. Blend until a chunky like tabasco sauce consistency. Add salt to taste, if sauce comes out to thick like a salsa, add some of the water from the boil to thin.



Anonymous Anonymous said...

I forgot to say to clean the black off the roasted chiles. Just as well remove most of the seeds... sorry about that!

12:39 PM  

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