Tags: Dinner, Savory Spice Spice Shop, Tarragon Chicken
First of all before we start talking about Tarragon Chicken, I must mention Another Giant Leap for MANgo Kind. How flattering to have another blogger try a recipe I posted and then talk about it on her blog! Plain Chicken did just that. In August, I wrote about my husband’s birthday party and the many dishes I prepared. One of those was a version of Fleming’s Steak House Chipolte Macaroni and Cheese. It caught Steph’s eye and the other day she posted her version and credited me and linked me. You must visit her site, Plain Chicken. I love the artwork, always loved cartoon animals. Steph is an accountant by day and amateur chef by night. She lives in Birmingham, Alabama with her husband and 3 cats, loves college football and cooks up some goooo-od stuff. Take a look, I guarantee you’ll find something you like.
I don’t like this picture. The chicken is browned more than it appears, the skin must be browned more than this appears or you’ll end up with that grey limp skin stuff…SHUDDER. I love the flavor of tarragon, a flavor reminiscent of anise. I always put it in chicken and tuna salad sandwiches and love it in potato soup. I used fresh tarragon for this recipe, but also like to buy dried French Tarragon from our local spice shop in Littleton, Savory Spice. Be careful when using tarragon, it’s a strong flavor and a little can go a long way. I just read that tarragon is a perennial and easy to grow, I’ll be planting some next spring.
This is one of those “great find” recipes. It’s easy, somewhat healthy and bursting with flavor, it’s “French In A Flash”. Because this dish is simmered, covered for one full hour, it seems the tarragon infuses itself into the dark chicken meat. I served this simply with a tossed salad brimming with fresh vegetables with a vinaigrette. Delicious.
– serves 8 –
8 medium tomatoes, peeled, seeded, and finely diced
8 chicken legs
8 chicken thighs
2 tablespoons olive oil, plus 1 tablespoon
4 shalots, roughly chopped
2 cloves garlic, smashed
1/3 cup dry vermouth
1/3 cup dry white wine
1 cup low-sodium chicken stock
6 stems tarragon
1. Drop tomatoes in boiling water for 10 to 20 seconds, and shock in ice water. Use a paring knife to help you lift off the skin, and then quarter them. Cut out the guts and seeds, then dice. This may seem like an unnecessary step, but it’s really so easy, and the result is a much lighter, sweeter sauce.
2. Season the chicken with salt and pepper. In a braising pan, heat 2 tablespoons olive oil over medium-high heat. Sear the chicken, in batches as necessary, until golden-brown all over. Set the chicken aside, and discard the oil.
3. Add another tablespoon of olive oil to the pan over medium-low heat. Add the shalots and garlic, and sweat just a minute. Add the vermouth and the wine, and simmer to reduce and burn off the alcohol. Add the tomatoes and chicken stock and half the tarragon. Add the chicken back into the pan, and bring the liquid to a boil.
4. Cover and simmer for 1 hour, until the meat is falling off the bone. Boil uncovered for a few minutes at the end if you want to evaporate off some of the liquid. Scatter the leaves from the remaining 3 stems of fresh tarragon over the chicken, and serve piping hot.
adapted from Serious Eats
Tags: Cincinnati Chili, Why do we blog;
Why DO we? To teach, learn, share, meet new people? An unexplainable urge to communicate with the world at large? I recently read one guy’s blog who said “It’s much cheaper than sitting in a bar complaining about politicians, and less people are drunk”. Another blogger said “because no one will listen to me at home”. Another writes “to create my parallel in the Universe” HUH? insert eerie music here.
Please read on, and when you’re finished I’d love to hear back from you: Why do you blog?
I’m still learning why I blog. At first it was because my Facebook posts were all about food, what I was cooking, a “here kitty kitty” to my friends. So blogging was a natural next step. The most pleasant surprise to me has been meeting the blogging community, lots of fun connections out there.
I started my blog in June of this year, so feedback and comments are so much fun and important to me right now. A couple of weeks ago, Broncos were playing Cincinnati, so I got a wild hair and decided to make Cincinnati Chili. I blogged it. A few days later I received this picture from Karen in Wichita. I got the biggest dog gone grin on my face when I saw this. LOVED LOVED LOVED it. It just doesn’t get any better. Karen lives in Wichita, Kansas. I noticed her blog because I grew up in Hutchinson, about 40 miles away. Great blog. Great pictures, her style of writing is technically great and filled with humor. Please visit www.eclecticcook.com
And then yesterday Year on the Grill up and features me on his blog. Take a look by clicking here. I was speechless…flaberghasted… It was so exciting to read about his perspective on my blog. I’m really enjoying reading Year On The Grill. He’s getting ready to travel to my favorite culinary city, New Orleans. Can’t wait to read his posts when he returns.
I’ve gone from a snooty “I don’t have time to read blogs” to “Hello, my name is Lea Ann, and I’m a blogaholic” . I nagged my good friend in Montana until she started a blog, take a look at Vickie’s “Part Three” by clicking here. My next nagging project is my friend Dan. Dan, if you’re reading this, doesn’t it make you feel guilty as hell that your name is highlighted like it actually links to something…but it leads to nowhere land? That’s right readership, Dan has no link. =:-0 nag….nag….nag….
Tags: Brocolli Soup, Lemon Ice Cream
Summer dumped us this week. It seemed so sudden, too soon. We were all stunned. We’ve all heard horror stories, or had first hand experiences of getting dumped; sticky notes on the refrigerator, coming home to an empty closet, a voice mail message, a Dear John email message. Well how about this for an all time low: Summer sent us a text.
Sunday we were frolicking in beautiful 85 degree sunshine and then WHAM. Early Monday morning Channel 4 advised me via a text weather alert that a cold front had arrived and cold rainy weather was moving through the Denver Metro Area. Sure enough, our cool gray drippy fall cold front arrived and not an hour later came the unpredicted snow. That’s right, we had snow Monday morning in Highlands Ranch. Don’t get me wrong, it didn’t amount to much, I wasn’t running for the snow shovel. Not really any accumulation, just a little on the grassy areas. That’s right the green grassy areas that we had just mowed in the 85 degree sunshine on Sunday.
To cling to summer I made this delicious lemon ice cream and to ease into our cooler weather, soup seemed appropriate.
I thought my peach ice cream may have been the best ever, but this is even more wonderful-er. I found this recipe on Epicurious. I didn’t change a thing, except that I didn’t strain out the lemon zest. I though it looked pretty in there. Just like the peach ice cream, this would not completely set up. When the churning cycle was complete, it was a soft-serve consistency. It freezes beautifully when in the freezer for a while.
LEMON ICE CREAM
- 1 tablespoon freshly grated lemon zest
- 1/2 cup fresh lemon juice
- 1 cup sugar
- 3 large eggs
- 2 cups half-and-half
- 1/2 teaspoon vanilla
In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1 quart.
For dinner, a nice cozy soup. I love goat cheese! I always have some in the fridge. I found this recipe for Broccoli and Goat Cheese Soup and jumped at the chance to give it a try. The recipe is compliments of PrincessDiana161 on Youtube.
PrincessDiana161’s Broccoli and Goat Cheese Soup
- 2 heads of broccoli, stems cut short, large pieces cut smaller
- 1 small sweet onion, diced
- 1 large garlic clove, diced
- 2 T. olive oil
- 2 cups chicken broth (or enough to cover vegetables)
- 1 large russet potato, peeled and cubed
- 2 ounces goat cheese crumbled
Place the olive oil in a soup pot and heat to medium. Add the chopped onion and saute until tender, 5 – 7 minutes. Add garlic and saute for another minute. Add the chicken broth and the broccoli chunks, the potato and simmer on low, covered until vegetables are done, about 15 min.
Remove from heat and let cool slightly. Ladle 2/3 of the soup and the goat cheese into a food processor and blend until chunky. Add the blended mixture back into the soup and serve it up.
This soup was easy and kinda good. Nothing spectacular, no WOW factor, no moans and groans of approval. It was good, just fine. This might be a recipe I’d keep on hand just in case I had some broccoli and potatoes I needed to use up. I’m wondering what might spice it up abit. Kick it up, give it that WOW factor that so many soup’s have. I’ll have to work on that. I even had to place a sprig of cilantro on the dish to jazz up that lack luster picture. And to tell you the truth, in my desperate plea to add flavor, I couldn’t even coax that sprig of cilantro to take a quick lap across the bowl.
I served it with a nice hearty whole wheat bread, heated and melted butter on top. Now that was a WOW. 🙂
Tags: food gifts, Limoncello, liqeuer
That’s right people, I’m makin’ Limoncello. I found the recipe last Spring. The frosty bottles looked so pretty full of the frozen lemony liqueur, that I decided to make some for gifts. It’s a process, so I put it on my calendar for September so it would be ready by December. So, here we go. I started with 15 beautiful lemons. Since we don’t grow lemons here in Colorado, I had to use store bought. The directions say to scrub all the waxes off. I sprayed them with FIT and then washed and dried them good.
Next is the process of taking the peel off the lemons. Instructions are very strict to peel lemons with a very sharp peeler. It’s important not to grab any of the white bitter pith. You only want the yellow part. I started with this ceramic and very sharp peeler.
I ended up using my zester. MUCH faster and pith safer than the peeler.
With my combination of peeled and zested lemon I have added a four inch sprig of fresh rosemary. The recipe I found is called Rosemary Limoncello. I have started this project well in advance, if I don’t like the rosemary, I’ll make more in time for Christmas and omit it.
Most of the recipes say you should use Everclear. :::taking deep breath. I just couldn’t do it. I couldn’t bring myself to walk in to my local liquor store and grab a bottle of Everclear and march it up to the front counter. I just knew that as soon as I did, some breaking news story would unfold and Channel 4 reporters would storm the counters and there I’d be in the background on local Denver television stations on the 6:00 prime time news holding my large bottle of Everclear. A big ol bottle of cheap vodka seemed much less derelict. HA
So now you take your gallon jar of lemon peel and rosemary and pour in a 750 bottle of cheap vodka. Some recipes say to add double that all at once. Some say to add 750 now and 750 later. I decided to add it all now. This photo is only one bottle and I ended up adding both 750 bottles before storing.
OK, now look at my goofy cat. We hardly ever have hard alcohol in our house. She was rather taken by the whole fume-ie thing. She would just sit there glaring at it suspiciously and cautiously, squinting her eyes to shield them from the strong vapors. I couldn’t get her out of the picture. I think she was secretly fantasizing that were mixing up some sort of gasoline concoction to kill the dogs.
So there you have it for now. Seal up the jar and place it is a cool dark place for a period of time anywhere from 30 days to six weeks, and some even say up to two months. Swirl once a week to make sure all the oils from the lemon peel are extracting into the alcohol. Then we’ll add a simple syrup and store for another length of time. I’ll report back when we’re at that stage.
I couldn’t throw out all of those naked lemons, so I now have a beautiful jar of fresh squeezed lemon juice in the fridge. Maybe some lemon ice cream or sorbet in my future????
Tags: Cincinnati Chili, Dinner, salad dressing
Wouldn’t it be kinda cool to be famous enough that when someone refers to you by first name that everyone automatically knows who they’re talking about? Ina…Julia…Giada…Emeril.
Even cooler is the fact that the world of blogging has brought us normal people celebrities. We may not identify them by first name, but who doesn’t know everyone’s hometown hero Pioneer Woman. I started my food blog in May. My Facebook posts were commonly scrumptous teaser titles of what I was preparing for dinner. Kind of a “here kitty kitty” to all of my friends. Finally someone suggested that I start a blog. What? I had never read a blog, didn’t know anything about them. Well, it didn’t take me long to get hooked. The most pleasant surprise in my new world of blogging is finding so many interesting people who open up their kitchens and their lives to us with similar interests – everyday cooking and life.
Thanks to blogging, I’d much rather read and cook along with Noble Pig and her mom as they make sauerkraut and pierogi’s. I always look forward to an email notification of a new post from Karen in Wichita; great recipe ideas and beautiful pictures. I don’t even know how I found Karen and Cathy, I guess just poking around on different blogs to see what other people were doing. And see, I’m calling them by first name, have never met them, but feel like I know them better than a few of my neighbors. I find this much more enjoyable and personal than cooking along with Giada in her perfect kitchen with a view of the perfect beach, with her perfect husband and her perfect friends. Don’t get me wrong, I love Ina, a huge fan, I Tivo and watch Giada and have saved many of her recipes. But now a days I’m much more likely to test a pizza recipe that Vickie in Montana posted rather than something I’ve recently seen on television or read in a magazine. Much more personal, much more fun and easier to relate to.
Was I just on a soapbox? Ok, back to Ina’s delicious dressing.
I hardly ever buy bottled dressings anymore. Years ago, I discovered that one can lead a perfectly normal life without a bottle of Wishbone in the refrigerator. Homemade dressings are so easy, so delicious and so fresh and most will keep in the fridge for about a week and sometimes longer.
One of my favorites is this creamy vinaigrette that I watched Ina make one day. I love this dressing. Her recipe states that if you’re afraid of the raw egg, just omit. I guess I’m not afraid of the raw egg. I mean, should I be? I always use very fresh organic eggs, purchased at Whole Foods. I just don’t think the recipe would be as creamy good without it.
Here’s Ina’s Recipe:
Ina’s Green Salad with Creamy Mustard Vinaigrette
- 3 Tbs Champagne vinegar
1/2 tsp Dijon mustard
1/2 tsp minced fresh garlic
1 extra-large egg yolk*, at room temperature
3/4 tsp kosher salt
- 1/2 tsp sugar
1/4 tsp freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people
1. In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
I served this along side Cincinnati Chili. Cincinnati Chili is about the oddest concoction I’ve ever seen. So odd, that I decided I better give it a try. I have to admit, it’s pretty darn good, in a VERY odd sort of way.
When Googling Cincinnati Chili there were many Cincinnati Chili recipes, lots of ideas, lots of similarities…but one common rule:
Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way.
- Two-Way Chili: Chili served on spaghetti
- Three-Way Chili: Additionally topped with shredded Cheddar cheese
- Four-Way Chili: Additionally topped with chopped onions
- Five-Way Chili: Additionally topped with kidney beans
I don’t have any kidney beans on hand, so we’re ordering up four-way today.
Adapted from Taste of Home
3 lbs ground beef
1-1/2 cups chopped onions
1-1/2 tsp minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 square (1 ounce) unsweetened chocolate, coarsely chopped
1-1/2 tsp ground cinnamon
1-1/2 tsp ground cumin
1 tsp salt
1 tsp dried oregano
1/2 tsp pepper
1/8 tsp ground cloves
Hot cooked spaghetti
1. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
2. In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture.
3. Cover and cook on low for 5-1/2 to 6 hours or until heated through. Serve with spaghetti. Yield: 10 servings.
Tags: Centennial Restaurant, Lunch, Pho
I’ve been wanting to go for Pho for years. I just haven’t because I didn’t know what to order, how to eat it or even how to act once I got there. This past Friday, Deborah and I went for Pho.
A couple of months ago I walked into our office and Deborah was there and had brought Robert Pho for lunch. Robert is one of the owner’s of our company and Deborah is his girlfriend.
I asked Deborah to take me for Pho. I explained to her my PHO-bia. I am most certainly glad she agreed to go with me. Looking at the menu I was clueless. Oh, I suppose I could have Googled “How the heck do you order and eat Pho”, but it was way more fun to have Deborah go with me as my mentor. We had a great time with some great food.
Here’s what I learned from Deborah
- You can choke while eating live octopus because they can crawl back up your throat with their suction cups and suffocate you because you can’t swallow them because they’re stuck to your throat
- How to correctly pronounce Pho (which makes the title of this blog post wrong – it’s not a long O)
- Pho broth is made from Oxtails
- How to get those slippery Pho noodles to stay on that little spoon
- How to order, how to act and how to eat Pho
We ended up at Pho Saigon on Arapahoe Road, just east of I-25. The place is packed for lunch! There are several selections of Pho dishes. She recommended we order the rare beef.
A beautiful plate of bean sprouts topped with fresh Thai basil and cilantro, lime wedges and sliced chili’s is delivered to the table.
Next is a steaming bowl of noodles and beef steeping in a very delicious broth. Already at the table are bottles of Hoisin sauce, sriracha hot sauce then some unlabeled really scary hot sauce that Deborah warned me not to use.
In a small bowl, we mixed together the sriracha hot sauce and Hoisin Sauce. Take some of the fresh herb leaves and tear them into small pieces and drop into the soup. With chopsticks in one hand and spoon in the other, dip spoon into the sauce mixture, spoon up a little of the broth and meat, pile on some bean sprouts, then some noodles and slurp it down.
Tags: brunch, Hash, Veal shank
I’m so excited over my ability to even come close to recreating this dish that I feel like I should contact The Denver Post. I can just see the headlines now:
“Highlands Ranch Woman Figures Out How To Copy Oregon Hash Recipe”
This summer in Oregon I ate the most fabulous hash that I’ve ever tasted. Texture was creamy, flavor was soft. It seemed all ingredients were just meant for each other. Impressive. I found this hash proudly displayed on a brunch buffet, next to a Oregon Wild Salmon and Halibut Coulibiac. The chef who was responsible for this dish is Angie Roberts, BOKA Kitchen and Bar in Seattle.
I have no recipe, so after analyzing the Oregon offering, here’s what I think happened.
- 1/2 cup extra virgin olive oil
- 1 leek, minced
- 3 medium carrots, peeled and minced
- 2 ribs celery, minced
- 1 yellow bell pepper, small chop
- 2 sprigs fresh rosemary, leaves removed, rough chop
- 2 leaves fresh sage, rough chop
- 1 2 inch strip lemon peel
- 1 cup tomato sauce
- 1 cup beef stock
- 2 good-sized veal shanks
- Salt and pepper
- 1/2 cup flour
- 3 medium sweet potatoes, peeled and cut into two inch pieces
- 4-5 medium red potatoes, peeled and cut into two inch pieces
- 3 T. fresh cilantro, rough chopped
- 2 green onions, thinly sliced to garnish
1. Preheat oven to 350. Heat 1/4 cup of the oil (I actually used bacon fat because I made bacon/lettuce/tomato sandwiches for breakfast) in a large heavy pot with cover over medium heat, add leeks, carrots, celery, bell pepper, rosemary and sage and cook, stirring until vegetables are golden brown, about 15 minutes. Stir in lemon peel, tomato sauce and stock. Remove from heat and set aside.
2. Meanwhile, generously season veal shanks with salt and pepper, then dredge in flour until lightly coated. Shake off excess flour. Heat remaining 1/4 cup oil in a large skillet over medium-high heat. Add veal shanks and sear, turning once, until well browned on both sides, about 5 minutes per side. Place veal shanks in pot with vegetables, cover and transfer to oven. Cook until meat is fork tender and falling off bone, about two hours.
After one hour of cooking, add red potatoes to the shank pot. Salt and sprinkle with more beef broth. After 1 and 1/2 hours add cubed sweet potatoes and chopped cilantro over top of all. So, white potatoes are cooking for one hour and sweet potatoes for around 30 minutes. Don’t let the sweet potatoes over-cook, we don’t want them mushy.
At two hours remove from oven. Shred veal from bone and add meat back into the vegetables. Gently stir. Sprinkle with cilantro and green onion and serve.
Wonderful. The difference is that the Oregon recipe used pork shank. I can’t find any pork shank that isn’t smoked, so used veal. The original recipe called for cilantro pesto. I just sprinkled fresh cilantro over the top.
Since I prepared this for dinner as opposed to brunch, I served with a spinach and strawberry salad and a plate of mixed olives, heirloom tomatoes and fresh roasted Colorado golden beets sprinkled with some fresh dill. I look forward to serving this hash for guests at a brunch. I have found a recipe for the Coulibiac, serve with some fresh blackberries or strawberries and you have a fabulously inspired Oregon brunch.
Tags: Peach Ice Cream; dessert
The parade of peaches continues, but this time no clever play on names for this recipe, it’s just straight forward delicious. I love this peach ice cream, and the part I love most is leaving small chunks of peaches for the final freeze. The end result is great bits of frozen flavor nestled in the creamy mixture. I’ve not prepared a no cook ice cream before. When in the freezing stages it doesn’t set up as firm as a cooked version. But fear not, after it’s been in the freezer for a while, it sets up perfectly. This may be my favorite ice cream of the season.
6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches, pitted, peeled and finely chopped
4 cups heavy cream
2 cups half-and-half cream
2.5 teaspoons vanilla extract
3/4 teaspoon salt
- In large bowl, mix together eggs and sugar until smooth.
- Place diced peaches in a large bowl and mash a few times with a potato masher. You want to leave a few small peach chunks.
- Stir the peaches into the egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
- Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.
Tags: beef kabobs, Caprese Salad, Colorado Peaches, Dinner, peaches
Capeache – Caprese, get it? After all, this is sort of a riff on Caprese Salad.
I’ve also given this salad a subtitle of Peachzilla Salad. I mean look at that peach, it looks more like a hamburger bun…it looks pretty darn silly. But it was good. I found this recipe on Food and Wine and it called for grilled apricots. As you know, I”m trying to use all those peaches I purchased, so thought I’d give this a try, with a peach substitute.
I urge you to take the time to take a look at the perfect Food and Wine picture, so you at least know how elegant it can appear with a normal sized fruit. I have a feeling the flavor of the apricot actually works better for this recipe, but I don’t have a counter full of apricots right now.
I simply served this with grilled beef kabobs. A really nice meal.
Grilled Peach and Goat Cheese Salad with Arugula and Pine Nut Dressing
- 6 fresh peaches, halved and pitted
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons thyme leaves
- Salt and freshly ground pepper
- 2 tablespoons pine nuts
- 1 1/2 teaspoons aged balsamic vinegar
- 1 bunch (4 ounces) arugula, stemmed
- One 4-ounce log fresh goat cheese, cut into 12 slices
- Light a grill. In a medium bowl, toss the peaches with 2 tablespoons of the olive oil and the thyme and season with salt and pepper. Let stand for 10 minutes.
- Grill the peach halves over high heat for about 6 minutes, turning once, until lightly charred and softened.
- Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3-4 minutes. Transfer the nuts to a cutting board and finely chop.
- Put the pine nuts in a medium bowl. Whisk in the vinegar and the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and toss. Arrange the goat cheese slices on plates. Top with arugula salad and then grilled peaches and serve right away.
Tags: appetizer, Colorado Peaches, dip, Hatch Chiles, peach salsa
I bought a case of Colorado West Slope Peaches and have been trying like heck to get them used up. Cooked… sliced…grilled…I’ve frozen a couple of bags and yipee, this recipe used one more whole peach! 17 down, 13 to go.
I call it Peacho de Gallo. This really ended up being delicious. I grilled pork chops last night and served them topped with a spoonful of my new creation; Peacho de Gallo. I think I’m so clever, let’s all say it together, one more time…Peacho de Gallo
5 medium tomatoes, chopped
1 peach, peeled and diced
1/2 sweet onion, diced
1 lime, juiced
1/4 cup chopped cilantro
1 Serrano chile, seeded and minced
2 Tbsp minced roasted Hatch Chiles
2 chipotle chiles in adobo, seeded and minced
1 1/2 tsp adobo sauce (from the can of chipotles in adobo)
1 garlic clove, minced
Add 1 tsp sugar and 1/2 tsp salt.
In a medium bowl, combine all ingredients. Stir well to combine. I used fresh tomatoes from my garden, when chopped they produce quite abit of juice. I did drain that off before mixing in with the rest of the ingredients. I think this will keep in the refrigerator for at least a week? Everyone agree? I think next time I’ll juice 1/2 lime and zest the other half. I ended up adding the sugar because I thought it was a little too lime-ie. Note:
Whole Foods is the only place I can find that are roasting Hatch Chiles. Our Farmer’s Markets have Colorado grown and roasted chiles. Those are very good too, I just love the Hatch. Special flavor. If you want to learn more about Hatch Chiles, click here.
This is also very good with Tortilla Chips. And cute bowl alert – my friend Cauleen gave me the bowl for Christmas two years ago. LOVE it.