Recipes brought to you by Avanti Savoia
Visit us online at www.avantisavoia.com
Westlake Salsa Fresca
Be the first to review this recipe.
(Recipe ID: 839)
Preparation time: 25 minutes; Cook time: 5 minutes
Source: Chef Joseph Lowery
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 3 dozen Serrano Peppers
- 4 Ripe Tomatoes
- 8-12 Tomatillos
- 6 cloves Garlic
- 1 large Purple Onion
- 3 Tablespoons Chopped Cilantro
- 1 teaspoon Cracked Black Peppercorns* *
- 1/4 teaspoon Salt* *
- 1 Tablespoon Extra Virgin Olive Oil* *
- 1/3 cup Cilantro Vinegar (see recipe)
- Dry-roast** seranno peppers in a cast-iron skillet.
- While peppers are roasting, peel, core, seed, juice and chop tomatoes and place in a large mixing bowl.
- Remove outer skin from tomatillos and parboil for 60 seconds. When cool, chop coarsely and add to chopped tomatoes.
- Coarsely chop roasted peppers and add to mixing bowl.
- Mash and mince garlic, dice purple onion, and finely chop cilantro. Add to mixing bowl.
- Stir in black pepper, salt, olive oil and cilantro vinegar.
- Stir salsa until well blended and serve immediately with tortilla chips or store in covered container in the refrigerator. Salsa fresca is best served immediately.
**Chili Peppers - Dry-Roasting Methods:
Method 1: Spread peppers in 1 layer in a cast-iron skillet and heat to medium low. Stir occasionally with a wooden spoon until skin is charred but still delicate and tender.
Method 2: Spread peppers on a baking sheet and place under the broiler. Trun frequently until evenly charred.
Method 3: Impale pepper in a skewer or fork and hold it in the flame of a gas burner. Turn until charred, as with the other methods.
NOTE: It is an excellent idea to wear thin latex gloves when working with chiles. Be very careful not to rub your face or eyes - serious pain can result.
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.