Tag Archives: chipotle peppers

Cooking Up the Summer Harvest—Salsa

No, I haven’t been on vacation, I’ve been cooking up all the tomatoes and peppers from the garden, and while I’m not done, I will probably just be doing more of the same to what’s left. The green beans are about done, and I will likely French the last batch today as a side for dinner. You can see how I did that in this recent post.

Two years ago—wow, this blog is getting old—I wondered What to Bring to the Summer Get Together and we went to that gathering again last night. Two years ago, it was a bacon-ranch macaroni salad. Last year, it was my favorite Sparkling Molasses Ginger Cookies. This year, I decided to let the garden dictate, making two kinds of salsa—Roasted Tomato Chipotle Salsa and Roasted Poblano Salsa. I think I got the most favorable comments this year, and I saw just about everyone with some salsa and chips on their plates. I bought some of those single-serving plastic cups (2 oz) to make it easy for guests to add salsa to their plates. In this photo, you can see the chipotle salsa on the left and the poblano salsa on the right; the tomatoes in the poblano salsa were raw, so it is more of a fresh salsa:

 

salsa
Roasted Tomato Chipotle (left) Roasted Poblano (right)

Roasted Tomato Chipotle Salsa

  • Servings: 4-6
  • Difficulty: easy
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I doubled the following recipe.

Ingredients
  • 1-1.5 lbs Roma tomatoes, cored, halved, and roasted
  • 4-5 small to medium beefsteak tomatoes, cored and roughly chopped
  • 1 cup red onion, chopped
  • 1 tablespoon roasted garlic
  • 2 chipotle peppers in adobo, plus 2 tsp of the adobo sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup cilantro paste
  • 2 tablespoons lime juice

The roasted garlic was from my brother-in-law’s garden. I roasted it and put the resulting mash in ice cube trays for freezing.

garlic_cubes

Preparation
  1. Roast tomatoes by halving and roasting cut side down so that the skins char a little. Roast on parchment paper at 425° for 45 minutes. Remove all to a food processor, including juices.
  2. Add the rest of the ingredients and pulse until combined into a uniform consistency. You can do it in two batches if necessary, and then just combine it all in a large bowl.
  3. Chill for several hours or overnight.

Find the recipe for the Roasted Poblano Salsa here. This is a mild, fresh salsa with few seasonings, so that the poblano and tomato flavors stand out.

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70s Flashback: Crazy Crust Taco Pie

Feeling like getting your groove on this weekend? Then ease on down the road to this one dish (sort of) meal in a pie pan, the Crazy Crust Taco Pie. If you never made one before, don’t worry, because thanks to the Internet, the past is at your fingertips. Not into taco flavoring? There are endless filling possibilities from the past or you can invent your own. Most of the ones I see use ground beef, but I’d like to see some with chicken, too. The crust is kind of a loose biscuit dough with egg and sour cream that rises around your filling, and the result is a very soft and tender crust.

Can you dig it?

Crazy Crust Taco Pie

  • Servings: 4
  • Difficulty: easy
  • Print

Preheat oven to 425°

Grease and flour a 10 inch pie pan.

Crazy Crust

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 cup solid shortening (like Crisco®)

1/2 cup sour cream

1 egg

  1. Mix all ingredients until mostly smooth. I recommend a hand mixer to help incorporate the solid shortening.
  2. Pour batter into prepared pie dish and spread out to edges and up sides. The batter is a little thicker than pancake batter and will not go very far up the sides, so spread it thin on the bottom and use the back of your spoon to press it up the sides about an inch.

My Taco Filling

1 lb ground beef, browned

1 onion, diced

2 cloves garlic, finely diced

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1 cup Pace® Picante Sauce, or your favorite salsa

2 chipotle peppers in adobo sauce, finely chopped

  1. Brown ground beef and drain off fat. Add onion, garlic, and dry seasonings, continuing to cook until the onions are soft. Add salsa and chipotle peppers and cook for about 5 minutes. Set aside to cool a little while making the batter.
  2. Spoon filling into center of battered dish, leaving the edges of the batter uncovered. Try to place the filling around in spoonfuls and not press it into the batter or do a lot of spreading.
  3. Bake at 425° for about 20 minutes or until browned. If you want to top with cheese, you can add that after it comes out of the oven or you can put in on during the last 5 minutes of baking.
  4. Cut in wedges and serve with your favorite taco toppings—grated cheese, lettuce, guacamole, sour cream, more salsa.