Chef's Quick Tips: Salsa Quemada

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This week Chef Victor Amereno of the Blue Cactus Grill shows Tina Redwine how to make classic American comfort food with a South Western twist.

Salsa Quemada

Ingredients:

6 (5X6) tomatoes
1 large jalapeños (stems removed)
4 clove garlic
1 large onion quartered (yellow)
1 packet Sazon Goya
1 lime
8 oz fresh cilantro, chopped

 

Directions:

Char tomatoes, garlic, onion and jalapeños on grill or in oven on a cookie sheet.
Roast in the oven until charred or for about 45 minutes @ 425 degrees
Put ingredients aside in bowl and let cool.
Pour water on sheet pan and scrape burnt remnants off of pan combine with vegetables
in food processor pulse until desired consistency.
Add Sazon Goya, juice of one lime and cilantro

refrigerate and serve.

Contact: 

Chef Victor Amereno

Blue Cactus Grill in Norwalk, Fairfield 

www.bluecactusgrillct.com

 

NEWS 12 CT FOOD FIGHT!

Food Fight: Blue Cactus Grill

 

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