January 13th, 2007 by alice
Tags: Atlanta, Falcons, Salsa
INGREDIENTS
- 1lb whole huskedtomatillos
- 1teaspoonextra virgin olive oil
- 1smallsweet onion or red onion, chopped fine
- 1/2cup mincedfresh cilantro
- 2 cannedchipotle chiles, minced(or to taste)
- 1tablespoonwhite vinegaror canevinegar
- 1teaspoondried oregano(Mexican if you’ve got it)
- 1/2teaspoonsalt, more to taste
DIRECTIONS
- Heat broiler, cover baking sheet with foil for easier cleaning.
- Broil tomatillos 15-18 min, turning occasionally until tomatillos are soft and dark in spots.
- Cool briefly.
- Warm oil, saute onion until just softened.
- Chop tomatillos fine, add to onion in a small bowl.
- Stir in rest of ingredients.
- Serve warm or cold.
- Makes about 2 Cups.
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January 13th, 2007 by alice
Tags: Cornmeal, Crackers, Spicy
INGREDIENTS
- 1cup coldwater
- 1/4cupolive oil
- 2 1/2cupsflour
- 1/2cupcornmeal
- 1 1/2teaspoonssalt
- 1/2teaspooncrushed red pepper flakes
- 2teaspoonscoarse salt, for topping
DIRECTIONS
- In the bowl of a heavy-duty mixer use the paddle attatchment to combine the water and oil.
- In another bowl, mix the flour, cornmeal, salt (not the coarse salt), and red pepper flakes.
- Turn the machine onto low and pour in flour mixture.
- Blend just until the dough comes together.
- By hand- mix flour, cornmeal, salt and pepper flakes in a large bowl.
- Mix oil and water in a seperate medium bowl.
- Make a well in the flour mixture and pour oil/water into the center.
- Mix with a wooden spoon until just combined, as with muffins.
- (This may require some hand-kneading to combine thoroughly) On a lightly floured surface, pat dough into a flat rectangle.
- Wrap in plastic wrap and refrigerate for 30-60 minutes.
- Preheat oven to 500F.
- If using baking stone (prefered method) place stone in oven about 45 minutes before baking to heat.
- Place the rack in the center of the oven.
- Line 2 large baking sheets with parchement.
- Remove from refrigerator and dough into 2 equal pieces.
- On a lightly floured surface roll dough into a 16×12″ rectangle.
- (If dough”resists and retracts” let is rest and work with the other piece of dough) Transfer your rectagles to your baking sheet by lightly rolling them around your rolling pin then spreading them on the baking sheets.
- Poke each rectangle all over with a fork.
- If you would like consistant shapes, score lightly with a sharp knife.
- Mist with water and sprinkle with the course salt.
- Bake for about 10 minutes until dough is set- one sheet at a time.
- Transfer on the paper onto a rack to cool.
- Let cool completely, then break into irregularly shaped crackers or break at score marks.
- Store into an airtight container for up to 3 days.
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January 13th, 2007 by alice
Tags: Salsa, Vinagreta
INGREDIENTS
- 4smalltomatoes, peeled and chopped
- 1smallonion, chopped(1/2 cup)
- 2jalapenos, seeded and chopped
- 2teaspoonsolive oil
- 1teaspoonvinegar
- 1teaspoonlime juice
- 2clovesgarlic, minced
- 1/2teaspoon crusheddried oregano(Greek if available)
- 1/2teaspoonsalt
DIRECTIONS
- Combine all ingredients.
- let set in fridge 20 min.
- Serve.
- Makes about 2 cups.
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January 13th, 2007 by alice
Tags: Salsa, Superbowl, Tomatillo, Verde
INGREDIENTS
- 1lbtomatillos, roughly chopped
- 3serrano chilies, with seeds
- 3/4cupfresh cilantro leaves
- 2tablespoonsfresh lime juice
- 1teaspoonsugar
- 1teaspoonsalt
DIRECTIONS
- Place all ingredients in a food processor or blender, and puree.
- yield: about 2 cups.
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January 13th, 2007 by alice
Tags: Hotji, Salsa
INGREDIENTS
- 3 ‘aji mirasol’chilies or diced ‘aji amarillo’chilies, stems removed(or substitute 3 dried red New Mexican chiles)
- 1smallonion, chopped
- 2teaspoons mincedgarlic
- 1/4-1/3cupvegetable oil
- 1/2cuproasted peanuts
- 8saltine crackers, crushed
- 3/4cup gratedmozzarella cheeseor muenster cheese
- 1cupevaporated milk
- 1teaspoon choppedfresh cilantro
- 1lemon, juice of
- salt & freshly ground black pepper
DIRECTIONS
- Saute the chiles, onion and garlic in a tablespoon of the oil until soft.
- Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth.
- Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency.
- Heat before serving, and store any extra in the refrigerator.
- Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru.
- This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable.
- The more you add, the hotter it gets and the BETTER it tastes.
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