Tuesday, August 31, 2010
Cooked salsa #2, end of the summer...
First week of classes - Summer is officially gone in Bloomington. It's a good thing for my productivity so I can't complain. Last weekend was our Farmers' Market's salsa contest. I've entered a few times in the past, getting second once before and first place also. I made a salsa that I've been working on for most of the summer. Most recently I've tried pureeing half of the roasted tomatoes and coarsely chopping the other half. I put both sets of tomatoes into a saucepan and cook on low with three crushed garlic cloves and a tablespoon of dry white wine for about an hour to cook out the water (which there is always a lot of) while intensifying the tomato flavor. The wine adds a nice element and I find a little garlic is always necessary.
So on to the contest. I entered a cooked salsa into the salsa contest and it was not my best one, but it was still pretty good and it took second. I couldn't get my hand on any anaheim green chiles, which are my favorite, so I'm making sure to include them in this recipe. For the contest I used hungarian and cayenne which are pretty good but not anaheims.
So here's my salsa recipe.
8 large heirloom tomatoes, roasted and peeled
5-6 anaheim chile peppers, roasted, peeled and chopped*
2-4 jalapeño peppers, roasted, peeled and chopped
3 cloves garlic, minced
1 T. dry white wine
4 green onions, chopped
1/4 c. cilantro chopped
1 lime, juiced
Sea salt (depends on you) and 1/2 t. dry oregano (crushed finely)
Start with half of the roasted tomatoes and put them in the blender and mix at a low speed for about 30 seconds. Coarsely chop the rest of the tomatoes. Add all tomatoes to a sauce pan and turn heat to low. Add wine and garlic to the tomatoes and cook on low for about an hour.
When hour is up, add diced chiles to the tomatoes. At this point you can add a little salt and taste the salsa to see how it's faring. Continue to cook for another 30 minutes. Remove from heat and let cool.
When salsa is cool, stir in onions, cilantro, lime juice and oregano. While I imagine everyone has different ideas on what goes well in a salsa and what doesn't I am a huge fan of dry oregano. It holds its own against all the spice and even the cilantro. I love it. Give it a try if you haven't before.