Ingredients :
- 1 head garlic
- 1 shallot; minced
- 4 red jalapeños
- 8 roma tomatoes
- 1 lime
- 1 T honey
- 1 pinch salt and freshly cracked black pepper
- vegetable oil; as needed
Method :
- Cut a tiny bit of the top off of the head of garlic exposing the cloves, but leaving the root end intact. Roast at 425° until cloves are caramelized, approximately 15 minutes. Chop into small pieces. Place in a mixing bowl.
- Cut tomatoes in half lengthwise. Remove seeds. Cover with vegetable oil, salt, and pepper. Roast at 425° until skins are slightly charred, approximately 15 minutes. Chop into a medium dice. Place into the mixing bowl.
- Cover jalapeños with oil. Place directly on burner above flame. Char each side completely. Place in a small bowl and cover with seran wrap. Let steam for 5 minutes. Scrape off skins. Chop into small pieces. Place in mixing bowl.
- Add minced shallot to bowl. Add salt, pepper, honey, and lime juice. Mix.
- Variations; Goat cheese, cotija, cilantro, scallions, cumin, thyme, chili powder, serrano, epazote, celery, bacon, corn, agave, roasted bell peppers, vinegar, avocado, poblano, salsa, sofrito, pineapple, mango, papaya, paprika,
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