Wednesday, July 6, 2011

Salsa done right by La Esquina Chef

Double Dipper
A Salsa Duo from La Esquina's Akhtar Nawab
la esquina salsa recipes!

 La Esquina chef Akhtar Nawab created a salsa and share it via Daily Candy New York . One is red, one is green, and both are easy to make and spicy enough to encourage healthy levels of hydration.
 Now all we need is the cerveza :)

Salsa Verde
Serves four
10 lg. tomatillos (about 1.5 lbs.), peeled and washed
1 jalapeno, destemmed and deseeded
1 Haas avocado
Juice of 3 limes, fresh
3 garlic cloves
½ red onion (about 4 oz.)
½ bunch fresh cilantro, minced
1. Wash and dry all ingredients well.
2. Puree in a blender until smooth (about 2 minutes).
3. Season with salt. Serve with chips or as a sauce with fresh grilled fish or shellfish.
Pasilla Chile and Raisin Salsa
Serves six
4 pasilla chiles (stemmed and seeded)
8 roma tomatoes
3 garlic cloves
¼ c. raisins
½ red onion (about 4 oz.)
2 tsp. oil
1 qt. water
1. Heat oil in a medium skillet. Add pasilla chiles and toast until aromatic and slightly bright in color. Remove from the pan and set aside.
2. On the grill or under a broiler, char the tomatoes, onion, and garlic until dark on one side (about 3 minutes). Turn and char opposite sides.
3. Add the charred tomatoes, onion, and garlic to a pot with the chiles, raisins, and water. Cook until soft (about 15 minutes).
4. Transfer all ingredients to a blender in batches and puree until smooth.
La Esquina, 114 Kenmare Street, at Lafayette Street (646-613-7100 or Map It

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