Operation rid myself of a pound of jalapenos is in full effect! Thank you to all who commented on my earlier post about things to do with these beauties! For two consecutive nights jalapenos got stuffed with some kind of cheese and wrapped in some flavor of bacon...truth is it's a combination I never tire of and since there were two different audiences no one but me was wiser for it! The first night it was jalapeno - manchego (or irish sharp cheddar) - maple bacon....man those were good stuff! The second night it was jalapeno - cheddar (which i was unfortunate enough to buy at Wal-Mart....don't ask, it wasn't because I love the place or their food selection!) - and plain smoked bacon. Either way, it's a winner, and there's a good chance I'll do that again since I've got twelve of them left and plans to hang out with some friends tomorrow night who haven't been part of the jalapeno/cheese/bacon fest that has been this week.
Since the last few nights have involved some not so healthy fare and since I pushed myself pretty hard at the gym this morning I wanted a healthier way to eat my hot peppers tonight...so four of them joined a roasted salsa.
Easy Roasted Pepper Salsa
1 Large Red Bell Pepper
4 Large Jalapenos
4 Medium to Large Ripe Tomatos
1/2 Medium Red Onion, Quartered
3 Small Cloves of Garlic
1/2 Cup Coarsly Chopped Cilantro
Salt & Pepper to taste
1. Place peppers, tomatoes, onion and garlic on a foil lined broiler pan. Crank your broiler up to HIGH - once it is heated to the correct temperature, place the pan about four inches from the heat.
2. Allow the peppers to char all the way around, you'll need to turn the peppers four times (so all sides get charred), each time you turn the peppers, turn the onions. Every other time you turn the peppers, turn the garlic and the tomatoes.
3. Once everything is sufficiently charred, allow it to cool outside the oven.
4. Chop the tomatoes into quarters - put in a blender. separate the onion and garlic (so you don't have chunks of onion) and drop into blender on top of tomatoes.
5. Seed the bell and jalapeno peppers. Half the jalapenos and quarter the bell pepper - drop into blender. Season with salt and pepper then add the cilantro.
6. Blend until your salsa reaches the desired consistency - season more if you'd like to.
My mother's version of this recipe involves a grill pan and/or skillet on the stove and time standing up making it all roast properly, I wanted the salsa tonight but didn't want to hassle with that (yup I'm lazy) because I've been busy since I got home with work stuff...so my answer, the BROILER! My friend the broiler helped me immensly and gave a great flavor to it all!
- ► 2011 (30)
- ► 2010 (40)
- Operation Jalapeno is in full effect!!!
- Fat Tuesday by way of Austin, Texas
- mmm mmm Good, Mexican Beef Stew
- Do you know the Muffin Man...or Woman?
- Valenties Sweets
- Hearty lunch for four and a decadent dessert!
- Zesty Poblano Chicken Bake
- Smoky Meatballs on an Icy Day
- Super Bowl Sunday Fiesta!
- The non-baker bakes (and makes soup)!
- ▼ February (10)