Last Monday I contributed for the Guacamole add on, and started to dream about rich, creamy guacamole. On Saturday I picked up my Guacamole pack and looked through the bag; avocados, green onion, jalapenos, cilantro, limes and another bag. Inside that bag was a treasure that I was not expecting; dried Chipotle peppers. By the time I got home I had lost interest in the avocados and my sights were firmly set on those wonderful aromatic chipotles. In my conventional basket were 4 big ripe tomatoes, BINGO…Fire Roasted Salsa! It took a couple days before I had time to make the salsa, by then I had remembered the avocados and guacamole.
When I make guacamole I start with a base of Pico de Gallo, it is also my base for fruit salsa (mango, peach, strawberry…). There are times to pull out the food processor, but to me Pico de Gallo is as much about the appearance as it is the flavor, so this is a job for a knife. With the Pico de Gallo, macerating I turn my attention to the Fire Roasted Salsa. Into the oven, under the broiler go the tomatoes, onion, peppers and garlic. I let them get nicely charred, then set them to cool. I soaked 2 of the chipotle peppers in very hot tap water to soften them. Now this is the time to break out the food processor, I blended all the ingredients together, and when I opened the lid, the smell of all those roasted veggies enhanced by that little smoky chipotle was intoxicating! I added Pico de Gallo to a couple ripe diced mangos and served a salsa trio appetizer. It is amazing how roasting the ingredients changed the flavor so dramatically, and to think it all started when I saw that little smoky treasure! I hope you give it a try!
Home cook and wife