Salsa

Pantry and Fridge

Ingredients

1-14.5 ounce can Fire-Roasted San Marzano Tomatoes, drained
1-10 ounce can Rotel Tomatoes, original or spicy, drained
1/3 cup Red Onion, medium dice (Char in a hot cast iron skillet before blending for added depth)
2 tablespoons Fresh Jalapeño, diced (Char in a hot cast iron skillet before blending for added depth)
1 1/2 teaspoons Roasted Garlic, minced (Roast a whole garlic bulb wrapped in foil with olive oil at 400°F for about 40 minutes)
1/2 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon Smoked Paprika (Especially effective when using fire-roasted tomatoes)
1/4 cup Cilantro, chopped
1 tablespoon Lime Juice
1 tablespoon Orange Juice
1 teaspoon Apple Cider Vinegar
1/2 cup Fresh Tomato, finely chopped (Folded in after blending for added texture)
Pinch of Sugar or Drizzle of Honey (Balances acidity and heat)

Instructions

Makes about 3 cups

Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several times until salsa reaches desired consistency. Fold in the finely chopped fresh tomato at the end for added texture.

Store refrigerated in an airtight container for up to 7 days.

Recent Recipes

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

RobertStJohn.com