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Posted on May 22, 2013 in Food, Recipes | 4 comments

Sean’s Roasted Salsa

Hi friends! Today I’ve got something special for you: Sean’s uhhhmazing homemade salsa recipe! I’ve posted about his salsa a couple of times before, and it was a HUGE hit at my birthday party, with several recipe requests coming out of that. Well, ask and ye shall receive… eventually! Ha!

He made salsa again recently and had the thoughtfulness to take pictures of the process for me to blog about. See, told you he was a keeper. 🙂

Sean’s salsa has deep, roasted flavors and has restaurant-style consistency — he purees it very finely so it coats each chip, as opposed to the chunkier, pico de gallo-style salsa I’m often used to out of the jar. This salsa is perfect not just for snacking, but for topping tacos and other dishes since the consistency is so smooth and pourable. Sean makes fish tacos sometimes and I douse them in this salsa — SO good!


You can make it as spicy or as mild as you like — he’s a spice-fiend, but I often have to ask him to scale it back for me. I know, I’m pathetic. But it’s so good that even when he makes it too spicy, I can’t stop myself from eating it. I just end up paying the price for it later, hahaha.


So without further adieu, awaaaay we go!

Sean’s Roasted Salsa

Ingredients:

6 medium tomatoes
1 large onion
2 jalapeno peppers (or poblano, ancho, guajillo, or peppers of your choice)
2 cloves elephant garlic (or ~6 small cloves)
1 canned chipotle pepper in sauce (unpictured, but they come in small cans in the ethnic foods section of your grocery store)
Juice of 1 lime
1/2 cup fresh cilantro
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
Seasonings: Cumin, chili powder, cayenne, salt (all to taste)

Instructions:

1. Heat grill or set broiler to high. Slice tomatoes in half, and onion into thick, grill-bearing slices.

2. Put tomatoes, onion, garlic, and jalapenos on the grill/under the broil, and cook until outsides are blackened, flipping once. Tomatoes take about 25 minutes, everything else around 10 minutes, so remove items as they finish cooking.

3. Add veggies to food processor and add canned chipotle pepper (you can add as many as you like if you like your salsa spicy, but one is enough for me!) and some of the sauce from the can as well. Add lime juice, red wine vinegar, olive oil, and pulse food processor until everything is combined. If you don’t have a food processor, this could potentially be done in a blender, or you could chop and combine ingredients by hand (it’ll just be a chunkier salsa).

4. Add seasonings to taste, including more vinegar and olive oil if you think it calls for it. This is where you can tailor the salsa to your exact preferences!

5. Once everything is to your liking, you can serve it warm right away, or allow salsa to cool in the fridge if you prefer it cold. Then, when you’re ready, just dunk some chips in there and enjoy! Ole!

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Posted on Sep 14, 2010 in Recipes | 1 comment

Experimental Cooking Success!

I am SO excited, guys! I was browsing the blogosphere earlier and came across this recipe from Caitlin at Healthy Tipping Point and it inspired me to try a little experimental cooking of my own. Result?

Flax-breaded Summer Squash Chips!

It was a total and complete success! Well, not in the “chip” sense, because they’re really not chips at all, but if I had let them bake longer or used smaller/thinner slices of summer squash they probably would have been! Here’s the low down:

Slice up a summer squash or two into sturdy (1/4-inch thickness) pieces. Then you want to set up your breading station.

Mine consisted of whole wheat flour, skim milk, and a mixture of ground flaxseed and seasoned bread crumbs, with a shake of crushed red pepper flakes for extra spice  (spicy = not only deliciousness, but also helps boost that metabolism!)

Dredge the squash slices sized to your preference in the coatings from left to right: flour, milk, then breading. The flour gives the milk something to stick to, which allows a full coating of the flax/crumb breading. Put in a baking dish sprayed with some non-stick spray (I used sunflower seed oil cooking spray) and drizzle a light sprinkling of EVOO on top if you like!

Bake in a 375 degree oven for 12 – 15 minutes, or until desired doneness. Less time will net you a softer product, more time might get you that “chip” like effect – since this was the first time I made this (obviously) it’ll take a few more tries to get it right, but I thought it was a rousing success! Feel free to try it out on your own and tell me any adjustments/improvements I should make! I think next time I’ll do the breading without the seasoned bread crumbs, and just do the ground flaxseed seasoned with a little salt and pepper.

In the picture at the top of this post you can see I served my new creation up with a little chicken and vegetable stir-fry. I had to use up all the extra summer squash that didn’t make it into the oven! Then I whipped up a sauce that consisted of some nonfat plain greek yogurt, fresh herbs from the herb garden (garlic chives, rosemary, greek oregano, and basil) and a dash of sriracha (asian spicy chili sauce) to put on top of my “chips”.

Gotta run off to my new Zumba class with the Falls Church Parks and Rec department in a few minutes, but just wanted to update you all on my fun new experiment! More to come soon – you can count on it!

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