The original post goes to a Rick Bayless recipe which I've linked below because that's as close as I want to get to goat cheese.
A Mexican grocery store recently opened up in town and I've been craving that Chipotle Beef Barbacoa remake from Serious Eats (Kenji). It uses a boat-load of different chiles none of which I had, so I stopped in. It's the kind of shop where the owner asks his kids to help the non-speaking Spanish customers how to find stuff. Because it was everywhere! There was an entire back room dedicated to chiles, spices, fresh veggies and cooking equipment. And the chiles were loose in totally unmarked cardboard boxes. Fortunately they also had Mi Costeñita bagged chiles as well.
I'm now the owner of six different chiles.
But back to salsa! In addition to the chilies, I also picked up a bunch of tomatillos and 4 large heavy plum tomatoes, a big white onion (the only kind they had other than bulbed fresh green onions), cilantro, limes and a serrano. But no jalapeño. Go figure, because I actually needed that later on.
Anyway, I promptly forgot about the tomatoes and last night noticed that one started to go bad. So I dug out this recipe and did the roasting (much longer than recipe) and the pureeing and the only things I did different were:
I didn't add the water because I wanted it thick.
I didn't have a jalapeño so I added ground Guajillo chili
I added a healthy squeeze of lime juice rather than cider vinegar because I really like lime and salt and tomatoes.
It is fantastic. Truly. I'm just gonna let Rick Bayless say it:
"This is our salsa closest to the classic home-style Mexican salsa de molcajete that's made from roasted garlic and chiles pounded in a lava-rock mortar (molcajete) with roasted tomatoes. Even though we've updated the equipment for the modern American kitchen, that perfect blend of sweetness (roasted garlic and tomatoes) and raciness (roasted jalape̱os) is what you'll spoon out. The final addition of fresh cilantro and a drizzle of vinegar focuses the whole experience: This is just what most Americans wish they were getting when they open a jar with that ubiquitous "salsa" label. Made with plum tomatoes, your salsa will have a more homogenous texture Рjust right for using the salsa as an ingredient in other dishes. Because round tomatoes give a looser texture, choose them when you want a condiment to set on the table."
Yep: "This is just what most Americans wish they were getting when they open a jar with that ubiquitous "salsa" label. "
Those words couldn't be truer.
https://www.epicurious.com/recipes/food/views/roasted-jalapeno-tomato-salsa-with-fresh-cilantro-105450
A Mexican grocery store recently opened up in town and I've been craving that Chipotle Beef Barbacoa remake from Serious Eats (Kenji). It uses a boat-load of different chiles none of which I had, so I stopped in. It's the kind of shop where the owner asks his kids to help the non-speaking Spanish customers how to find stuff. Because it was everywhere! There was an entire back room dedicated to chiles, spices, fresh veggies and cooking equipment. And the chiles were loose in totally unmarked cardboard boxes. Fortunately they also had Mi Costeñita bagged chiles as well.
I'm now the owner of six different chiles.
But back to salsa! In addition to the chilies, I also picked up a bunch of tomatillos and 4 large heavy plum tomatoes, a big white onion (the only kind they had other than bulbed fresh green onions), cilantro, limes and a serrano. But no jalapeño. Go figure, because I actually needed that later on.
Anyway, I promptly forgot about the tomatoes and last night noticed that one started to go bad. So I dug out this recipe and did the roasting (much longer than recipe) and the pureeing and the only things I did different were:
I didn't add the water because I wanted it thick.
I didn't have a jalapeño so I added ground Guajillo chili
I added a healthy squeeze of lime juice rather than cider vinegar because I really like lime and salt and tomatoes.
It is fantastic. Truly. I'm just gonna let Rick Bayless say it:
"This is our salsa closest to the classic home-style Mexican salsa de molcajete that's made from roasted garlic and chiles pounded in a lava-rock mortar (molcajete) with roasted tomatoes. Even though we've updated the equipment for the modern American kitchen, that perfect blend of sweetness (roasted garlic and tomatoes) and raciness (roasted jalape̱os) is what you'll spoon out. The final addition of fresh cilantro and a drizzle of vinegar focuses the whole experience: This is just what most Americans wish they were getting when they open a jar with that ubiquitous "salsa" label. Made with plum tomatoes, your salsa will have a more homogenous texture Рjust right for using the salsa as an ingredient in other dishes. Because round tomatoes give a looser texture, choose them when you want a condiment to set on the table."
Yep: "This is just what most Americans wish they were getting when they open a jar with that ubiquitous "salsa" label. "
Those words couldn't be truer.
https://www.epicurious.com/recipes/food/views/roasted-jalapeno-tomato-salsa-with-fresh-cilantro-105450