chile, Mexican, molcajete, pepper, poblano, salsa, spicy, Appetizers, Crista A. Rubio, Hero, Russell Boyer
2 lbs. Tomatoes
5 Garlic Cloves
1 medium/large Poblano Pepper
1 Serrano Pepper
¾ cup Onion, finely diced
⅓ cup Fresh Cilantro , finely chopped
Juice of 1½ limes
¼ tsp. Cumin
Preheat oven to 500°F
Toss tomatoes and poblano pepper in salt, pepper, and olive oil. Place in oven until skin is nicely scorched, about 10-15 minutes. Remove from oven and place in bowl. Cover bowl with plastic wrap and set aside to cool.
While the tomatoes and peppers are cooling, add salt, cilantro, garlic, and the serrano pepper to your molcajete. Mix together. Remove plastic off bowl and peel skin off pepper and tomatoes.
Chop and add to molcajete. Add onion, lime juice, more salt, pepper, and cumin.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.