Sunday, September 6, 2009

High cloud. No Rain. Two hot salsas.

I painted my stairs AND made cinnamon ice cream and baked Meredith's friendship cake and two (two!) salsas. There's even a bit of sunshine. Not too shabby. And it's not even 3pm. I wish I were this productive every day.

The salsas are Hot and Hotter. I was intending to make a salsa verde, and did - it's milder than the more colorful salsa in the shorter container on the right. But it's still got some heat. I followed basic guidelines from Rick Bayless and:

Blistered/Broiled 10 tomatillos
Pan roasted 2 serranos and 2 jalapenos and 2 cloves of garlic

When cooled, I pulsed it all together in the Cuisinart with about a quarter cup of water (add slowly, just until you get the right consistency). After than, transfer it to a mixing bowl and I add a teaspoon each of kosher salt and sugar and about 1/4 cup chopped fresh cilantro and half an onion, finely chopped (which RB recommended rinsing after chopping, so I did that too). It's quite good.

Now the other one - this is for those of you who really, really like it hot. You know who you are! I used 5-6 each of the following: banana peppers, jalapenos, and red chilis (I don't know exactly WHAT KIND of red chilis and forgot to take a before picture. Mybad.) Followed RB again, and just pulsed everything with the juice of half a lime and some salt. Peppers abound at the farmer's markets right now, so plan on doing this soon if you plan to do it at all.

2 comments:

Beth said...

You did not mention seeding the peppers, so I assume you left them in. Are you seriously able to consume these concoctions? I made the tomatillo one with just one serrano, removing most of the seeds from all the peppers. While it was very very tasty, it was at the outer edge of what my (admittedly wimpy) palate can tolerate.

By the way, what does it mean to pan roast the peppers? I just rubbed a little oil on them and tossed them in a hot pan for a while till they softened.

Katie Fairbank said...

Oh, dear! My salsa verde had a very flavorful warmth, but really not a heat. There can be a big heat difference in jalapenos, I know (the ones with the brown lines on the outside and reddish insides seem much hotter) but I'm not as familiar with the serrano, tho they are hot, indeed. I actually did not really seed mine too much - maybe took the seeds out of one of the peppers. IT's possible I roasted mine longer. I did them in a dry cast iron pan for 10-15 minutes. Try it again sometime. :)