sattie
Resident Rocker Lady
I was about to take a nap and while laying there, I was suddenly inspired to make some salsa. I just went with my instincts. This turned out wonderful and it has a nice heat to it that you will definately notice once you stop eating it.
Enjoy!!!
Sattie's Salsa
3 or 4 med tomatoes - quartered
3 serrano peppers - sliced in half length wise
1/2 white onion - quartered
3 cloves garlic - leave whole with the skins on
1 lime - you will only need about half of the lime
1 carrot - peeled and cut in chunks
2 T scotch whiskey
1 t kosher salt
1/2 t sugar
1/2 t cumin
2 T chopped fresh cilantro
Set oven to 400. Lightly spray 2 baking pans with cooking spray. Quarter tomatoes, sprinkle lightly with kosher salt and place in baking pan and roast for 15 minutes. While tomatoes are roasting, quarter the white onion and add to the 2nd baking pan along with 3 cloves of garlic (un peeled), serrano peppers sliced in half length wise (cut side down), and 2 lime wedges. Sprinkle lightly with salt and place in the oven with the tomatoes. Take this opportunity to turn the tomatoes so that the skins are facing up. Continue roasting for another 10 minutes. Turn oven to broil and let the veggies and fruit char. About 3 to 5 minutes.
Remove from oven and allow to cool for a few minutes. In a blender, add carrot, roasted onion, 3 halves of the roasted serrano’s (you can add more for hotter, I used 5 slices), scrape the guts of the roasted lime (it will be brown and gooey). Blend a bit to chop up. Now add the tomatoes and scrape out any of the yummy stuff in the pan into the blender, salt, sugar, cumin, and whiskey. Cut another wedge of lime and squeeze into blender. Blend to desired consistency. You can add a bit of water to thin it out a bit; I only used about 2 T. Add chopped fresh cilantro and stir. Serve warm and promptly chill left overs.
Enjoy!!!
Sattie's Salsa
3 or 4 med tomatoes - quartered
3 serrano peppers - sliced in half length wise
1/2 white onion - quartered
3 cloves garlic - leave whole with the skins on
1 lime - you will only need about half of the lime
1 carrot - peeled and cut in chunks
2 T scotch whiskey
1 t kosher salt
1/2 t sugar
1/2 t cumin
2 T chopped fresh cilantro
Set oven to 400. Lightly spray 2 baking pans with cooking spray. Quarter tomatoes, sprinkle lightly with kosher salt and place in baking pan and roast for 15 minutes. While tomatoes are roasting, quarter the white onion and add to the 2nd baking pan along with 3 cloves of garlic (un peeled), serrano peppers sliced in half length wise (cut side down), and 2 lime wedges. Sprinkle lightly with salt and place in the oven with the tomatoes. Take this opportunity to turn the tomatoes so that the skins are facing up. Continue roasting for another 10 minutes. Turn oven to broil and let the veggies and fruit char. About 3 to 5 minutes.
Remove from oven and allow to cool for a few minutes. In a blender, add carrot, roasted onion, 3 halves of the roasted serrano’s (you can add more for hotter, I used 5 slices), scrape the guts of the roasted lime (it will be brown and gooey). Blend a bit to chop up. Now add the tomatoes and scrape out any of the yummy stuff in the pan into the blender, salt, sugar, cumin, and whiskey. Cut another wedge of lime and squeeze into blender. Blend to desired consistency. You can add a bit of water to thin it out a bit; I only used about 2 T. Add chopped fresh cilantro and stir. Serve warm and promptly chill left overs.
