Roasted Garlic Salsa Recipe
Yield: 50 ServingsRecipe by luhu.jp
Ingredients:
SEE DIRECTIONS FOR,
INGREDIENTS,
1 cup: Chopped green onions,
1/4 cup: Extra-virgin olive oil,
1/4 cup: Hot pepper sauce,
1/4 cup: Cajun spice blend,
3/4 cup: Packed cup garlic cloves, peeled
10 each: Large just-ripe tomatoes,
3 lbs: Large yellow onions, peeled
1/2 lbs: Fresh jalapeno chiles,
1/2 quart: Fresh cilantro, chopped
1 cup: Chopped green onions, incl green tops
1/4 cup: Extra-virgin olive oil,
1/4 cup: Hot pepper sauce,
1/4 cup: Cajun spice blend,
Directions:
The original version calls for running vegetables through a meat
grinder. However, you can coarsely chop small batches with a food
processor using on-off pulses. Preliminaries: Build a charcoal fire,
then scatter presoaked mesquite chips over the coals. Using a mesh
grilling rack, grill garlic cloves, turning often until golden brown.
Remove from grill; reserve. Grill tomatoes, onions and chiles over
glowing coals, turning frequently, until skin is charred. Remove from
grill and leave skin on vegetables. Procedure: Core tomatoes; remove
stems (not seeds or veins) from chiles. Cut tomatoes, onions, and
chiles into chunks. Place in food processor or blender, then pulse
on-off until mixture forms small, firm pieces. Thoroughly combine
ground vegetables with remaining ingredients. Cover; chill at least
24 hours before serving. Yields about 8-10 cups.
Source from luhu.jp
grinder. However, you can coarsely chop small batches with a food
processor using on-off pulses. Preliminaries: Build a charcoal fire,
then scatter presoaked mesquite chips over the coals. Using a mesh
grilling rack, grill garlic cloves, turning often until golden brown.
Remove from grill; reserve. Grill tomatoes, onions and chiles over
glowing coals, turning frequently, until skin is charred. Remove from
grill and leave skin on vegetables. Procedure: Core tomatoes; remove
stems (not seeds or veins) from chiles. Cut tomatoes, onions, and
chiles into chunks. Place in food processor or blender, then pulse
on-off until mixture forms small, firm pieces. Thoroughly combine
ground vegetables with remaining ingredients. Cover; chill at least
24 hours before serving. Yields about 8-10 cups.
Source from luhu.jp
Tags
Salsa