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- ¼ small onion, finely chopped
- ¼ cup fresh parsley, chopped
- Kosher salt and freshly ground black pepper
Heat broiler. Broil chile on a broilerproof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5–7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
Heat oil in a small skillet over medium and cook capers and cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
Remove peel and white pith from lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with onion, parsley, and caper mixture; season with salt and pepper.
Nutritional ContentCalories (kcal) 172 Fat (g) 18.2 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 0.5 Sodium (mg) 68Reviews Section
Roasted Poblano and Caper Salsa - Recipes
Makes 3 cups
Total Prep and Cooking Time: 30 minutes
1 medium-large poblano chili pepper (about-ounces)
1 medium jalapeño pepper (about 2 to 3 tablespoons finely chopped)
3/4 cup finely diced brown onion
1/3 cup finely chopped, fresh cilantro
Juice of 1-1/2 limes
Sea salt, freshly ground black pepper, and sugar to taste
Preheat the oven to 500 degrees F and lightly coat a baking sheet with olive oil. Sprinkle it with salt and pepper and set aside.
Use a paring knife to remove the cores from the tomatoes and cut them in half. Then cut an "X" on the round side of each half. Only cut enough to slit the skin. Place the tomatoes flat side down on the baking sheet. Roast the tomatoes in the preheated oven until they are sizzling and beginning to brown, and the skin is beginning to pull away from the "X," about 15 minutes.
Remove the tomatoes from the oven and let them cool for at least 5 minutes. Turn the broiler on.
Once the tomatoes are cool enough to touch, you can easily use your hands or the dull side of a paring knife to slip the skin off each half. Now you can finely chop the tomatoes and add them to a medium-sized mixing bowl. Use a spatula to scrape any brown bits of tomato and any remaining olive oil from the baking sheet and add it to the bowl. Place the skins in a small strainer and use the back of a small spoon to drain them into the bowl as well.
To roast the poblano and jalapeño peppers: Cut them in half, remove all of the seeds, and place them round side up on a foil-lined baking sheet. Place them directly under the broiler until the skin is fairly evenly charred, about 3 minutes. Remove from the broiler and then wrap them in the foil you broiled them on, leaving at least a few inches of air inside. Let them steam this way for about 5 minutes. Use your hands or the dull side of a paring knife to remove the skin. Finely chopped the peeled peppers and set aside.
Add the roasted, chopped peppers to the tomatoes, along with the onion, cilantro and lime juice. Season generously to taste with salt and pepper. If necessary, add a sprinkle of sugar (this will depend on the sweetness of the tomatoes).
- 2 ears of corn
- Extra-virgin olive oil
- 1 Teaspoon kosher salt
- 1 Teaspoon freshly ground black pepper
- 2 poblano peppers
- 1 red bell pepper, diced
- 1 red onion, diced
- 1/2 Cup cilantro, chopped
- 1/2 lime, juiced
- Kosher salt, to season
- Freshly ground black pepper, to season
Brush the corn with olive oil, and season with salt and pepper.
Place the corn and poblanos on the hot grill. Cook until all sides are lightly charred. Remove from the grill. Set the corn aside to cool. Wrap the poblanos in plastic wrap and allow to steam for 10 minutes. Once steamed, peel the skin off, and dice the pepper. Cut the corn kernels off the cob.
In a medium bowl, combine the red pepper, red onion, and cilantro. Season with salt and pepper. Add the corn and poblanos, mix well, and pour the lime juice over all the vegetables.
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- 1 pound roma tomatoes, halved
- 1 teaspoon Kosher salt, plus more to taste
- 1 medium jalapeño pepper
- 2 medium cloves garlic
- 1/2 medium white onion, peeled and quartered
- 1/3 cup finely chopped fresh cilantro
- 2 teaspoons freshly squeezed lime juice (about 1/2 a lime)
- Sugar, to taste
Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.
Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.
Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.
Cut the tomatoes in half lengthwise. Do not peel them before or after roasting. Slice the onion crosswise into 1-inch-thick pieces. Roast the tomatoes, onion and garlic cloves in an ungreased skillet until spotted with brown. Remove from the pan and place in a large bowl. Set aside.
Add the cacao beans to the skillet and roast until fragrant, about 2 minutes, then remove from pan, wrap in a towel and set aside to cool slightly. When cool enough to handle, remove outer shell and skin. Next add the coriander seeds, anise seeds, pepitas, reserved chile seeds, peppercorns, cloves, sesame seeds and cinnamon stick to the skillet and roast just until fragrant, about 1 minute. Transfer to the bowl.
Add one-half cup oil to the skillet. When the oil is hot, fry the tortilla, then the bolillo slices until the tortilla is crisp and the bolillo slices are golden. Remove and drain on a paper towel. Fry the plantain slices until golden and softened. Remove and drain. Set aside.
Fry the peanuts, almonds and raisins for about 1 minute until well browned. Drain on a paper towel. Fry the cacao beans until they turn a slightly darker color, about 30 seconds, and remove to a paper towel. Drain, then crush the beans.
Fry all of the seeds and spices for 30 seconds, remove with a slotted spoon and return to the bowl. Discard the oil from the skillet.
Heat the remaining one-half cup oil in a Dutch oven. Add the pureed chile mixture and simmer for 10 to 15 minutes, stirring often.
In a blender, combine the cacao beans, seeds, spices, nuts and raisins. Grind with enough chile soaking liquid to puree. Add to the chile mixture.
Grind the reserved roasted tomatoes, onions and garlic cloves, the thyme leaves and the parsley sprig in the blender with enough chile soaking liquid to puree, then add to the Dutch oven.
Crumble the fried tortilla into small pieces. Place the bolillo slices, tortilla pieces and plantain slices in the blender with 1 tablespoon salt. Add enough soaking liquid to blend. Add this to the Dutch oven. Add the chopped chocolate and stir until dissolved. Add sugar to taste.
Stir constantly over medium heat until the sauce thickens to the desired consistency and becomes very dark. Strain the sauce and return to a clean pot. Place over low heat. Discard remaining chile soaking liquid. Makes 10 cups of sauce.
Where to Buy Poblano Peppers
Poblano peppers can be found year-round in many grocery stores, especially in the southwestern United States. They are frequently imported from Mexico and are available at Mexican markets. Poblanos are typically sold loose per pound but are sometimes prepackaged. For local peppers, look for fresh poblanos in the summertime along with other chile peppers. No matter where you buy them, look for fresh peppers that are brightly colored, firm, and free of blemishes and soft spots.
Dried poblano peppers, called ancho chiles, can be purchased all year long in the dried goods and spices section of Mexican markets or online.
Poblano peppers can be grown at home in beds or pots, especially in warm weather regions or during summer months. They are ready to harvest about two months after planting from seed.
The Many Faces of Salsa Verde
In Spanish and Italian, salsa verde (“green sauce”) sound pretty much the same. On the plate, however, it varies dramatically. In Northern Italy, it’s an herb-laden spread, almost a condiment, while in Mexico, salsa verde is usually based on tomatillos, either cooked or raw. Here’s our recipe roundup for both styles, with a few tasty applications.
1. Salsa Verde
Northern Italy’s salsa verde is a textured, pestolike condiment. Flat-leaf parsley anchors it, capers play a supporting role, and shallot, garlic, mustard, and red wine vinegar all have parts to play. Naturally, olive oil binds them all into a cohesive (and plausibly pourable) sauce. Get our Salsa Verde recipe.
2. Tomatillo Salsa
Mexico’s salsa verde takes a few different forms, but this one—boiled tomatillos, blended or pounded in a molcajete with fresh green chiles, garlic, and cilantro—is common. It’s the quintessential table salsa, scooped up in chips, spooned onto tacos, or plopped into soups. Get our Tomatillo Salsa recipe.
3. Easy Tomatillo Sauce
A simmered version of the previous recipe. Tomatillos combine with green chiles, cilantro, onion, garlic, and chicken broth. This is the sauce to spoon onto enchiladas suizas or chilaquiles, where the fresh, tangy-green flavor balances the richness of cheese, crema, and meats. Get our Easy Tomatillo Sauce recipe.
4. Roasted Cauliflower with Salsa Verde
A two-part recipe. First, you make a salsa verde that’s slightly more complex than the one above (it adds fresh basil, lemon, and dried oregano). Second, you roast cauliflower at high heat, then drizzle with the sauce. Get our Roasted Cauliflower with Salsa Verde recipe.
5. Raw Tomatillo Salsa
An alternate version of the tomatillo table salsa, above. Instead of boiling, the tomatillos are diced raw, mixed with onion, chile, cilantro, and a spritz of lime—arguably the freshest salsa verde on the block. Get our Raw Tomatillo Salsa recipe.
6. Salsa Verde and Chicken Jalapeño Poppers
Here’s an added-value recipe—straight-up jalapeño poppers, filled with cream cheese, shredded or chopped cooked chicken, cilantro, and the foundation Mexican salsa verde recipe above. It’s a wonderfully zesty application of one of our favorite sauces. Get our Salsa Verde and Chicken Jalapeño Poppers recipe.
7. Pork Tenderloin with Salsa Verde
This easy weeknight pork dish is one of the nicest recipes for Italian salsa verde we know. Make a parsley-and-caper-laden salsa verde, then spoon it generously over a butterflied, marinated, and broiled tenderloin. Get our Pork Tenderloin with Salsa Verde recipe.
8. Chiles Rellenos Strata
Here’s the perfect way to highlight that batch of Raw Tomatillo Salsa you’ve made. Assemble and bake this strata of fresh poblano chiles, sourdough bread, and eggs, then crown it with spoonfuls of sour cream and super-fresh salsa verde. Get our Chiles Rellenos Strata recipe.
Roasted peppers with capers and mozzarella
Most of the time, I don’t choose the recipes I share here, they choose me. I’ll be bumming around, reading my epics, keeping to myself when suddenly the urge for rhubarb muffins will come upon me, and I will have no choice but to address it, or remain distracted until I break down and, you know, address it. Other times, the market controls me, as will happen when you live in a climate that deprives you of field-fresh produce for over half the year, leaving you to go completely berserk and overdo it in the months that you’re graced with it, bringing home buckets when you only have enough stomachs in your family to require a small armload. But with a 20 months of parenting under my belt, I’m long overdue to introduce a new reason to cook: my toddler he’s got cravings too.
It started one night at Motorino when he was in the middle of another of his
hunger strikes conscientious dissenting against his mama’s cooking phases where he’s just not that hungry and we ordered both the roasted pepper salad and appetizer meatballs in hopes to quietly tempt him into eradicating crankiness through the consumption of life-sustaining calories enjoying good food. And lordy, he went nuts for the peppers. Slurp, slurp, slurp, it was hard to believe that just hours before he’d overturned his lunch in disgust. A week later, we returned (I’m currently fixated on a certain pizza, you see) and the peppers elicited the same reaction. And so it only made sense that I would recreate the dish at home.
I’m an antipasti kinda cook in the summer, which is to say, I’m happy to avoid turning on the oven whenever I can. It’s only the first week of June, but somehow stickier than late July in New York City right now. If I can make a big batch of something marinated and we can arrange platefuls of it — along with a baguette, cured meats, cheese and a green salad — at dinner each night until its gone, I absolutely will. However, I will turn on the oven for one thing, and that is to roast my peppers for the better part of an hour. I prefer this over blistering them on the stove, which makes them easy to peel but not supple and sweetly cooked as they get in the oven. After peeling their skin and cutting them into strips, I let them sit overnight in some salt, pepper, garlic and red wine vinegar which punched up their flavor a bit. When we’re ready to eat it, we add a bit more vinegar if needed, olive oil and slice fresh mozzarella on top. Well, I’m using the term “we” loosely as parents of toddlers probably know how it went when this was served: “Roasted peppers? Yuck!” Hey, more for us!
Marinated Roasted Peppers with Capers and Mozzarella
Makes about 4 cups of marinated peppers
6 bell peppers (if you can get a mix of colors, go for it)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
2 tablespoons capers, drained
2 tablespoons flat-leaf parsley, chopped (optional)
1/2 pound ball of mozzarella, sliced (this is a great place to use the really fresh stuff, if you can get it)
Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, rotisserie-style, every 15 minutes. It’s safer to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked.
Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4-inch wide strips.
Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
To serve, arrange peppers on a plate. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers and parsley and arrange mozzarella over salad.
Grilled Swordfish with Tomato and Caper Sauce
1. Put the swordfish in a large glass baking dish. Mix the wine, lime juice, Maggi, and garlic in a small bowl and pour over the fish. Turn the fish to coat with the marinade. Cover and refrigerate about 1 hour.
2. Meanwhile, heat the oil and butter in a medium skillet over medium heat and cook the onion until it starts to brown, about 4 minutes. Add the tomatoes, and cook, stirring, until most of the juices evaporate. Add the capers, serrano chile, cilantro, 1/4 teaspoon of the salt, and pepper. Cook 1 minute. Set aside.
3. Prepare an outdoor grill, or preheat a grill pan. Sprinkle lightly with the remaining salt, and brush with olive oil. When the grill is ready, or the pan is heated, grill the fish about 4 minutes on each side or until it is lightly browned on the outside, opaque inside, and just barely flakes when tested with a fork. To serve, reheat the sauce and spoon over the grilled fish.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Grilled Swordfish with Tomato and Caper Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
Prepare Ball brand or Kerr brand jars and closures.
Combine all ingredients in a large sauce pot. Bring mixture to a boil. Reduce heat and simmer 15 minutes.
Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met, fingertip tight.
Process 15 minutes in a boiling-water canner.
NOTE: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
For altitude adjustment increase processing as indicated below: 1,001 3,000 ft 5 minutes 3,001 6,000 ft 10 minutes 6,001 8,000 ft 15 minutes 8,001 10,000 ft 20 minutes