When it comes to Mexican delicacies like guacamole and salsa, there is one chef who I would bet my life on to have a fantastic recipe. That man is the amazing Rick Bayless. And once again, he proved me right when I was determined to make my own salsa for the first time…ever. This recipe is not only easy, but it has a nice slow burn to it. It’s fantastic and it will definitely show you how brilliant this chef is when it comes to Mexican fare.
One important thing I did learn…while cutting the jalapeños…should one accidentally squirt you directly in the eye…it will burn…a lot. And it will hurt…a lot. Oh…and your eye might swell up. Mine did.
Ah, the life lessons we learn in the kitchen.
But without further adieu…the recipe that won my salsa-loving heart.
Recipe: Fire-Roasted Tomato Salsa
Servings: 12
Time: Prep 5 minutes; Cook 30 minutes
Ingredients:
- 1 to 2 fresh jalapeño chiles
- 3 garlic cloves, unpeeled
- 1 15-ounce can diced tomatoes in juice, preferably fire roasted
- 1/4 cup (loosely packed) chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Salt
Directions:
In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.
Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon.
Serve.
~*~*~
As I said, this salsa has a nice kick to it, and I even scraped out the seeds of the jalapeños. But, it isn’t too spicy. If you wanted less heat, I recommend using a milder chile or perhaps just using one as opposed to the two that I used. But, this is a nice, medium-heat salsa that compliments a good handful of gluten-free tortilla chips. And…yes…it really is that easy to prepare. So get your your pan and your food processor. This delicious and flavorful salsa can be yours to indulge in too.
Thank you again, master of Mexican cuisine. One again, Rick Bayless…you rocked it out.
The Celiathlete 