From Chef Tim Byres for Southern Recipe Small Batch pork rinds
Yield: 3 cups
Serves: 4 to 6
This charcoal-black salsa is one of my most asked-for recipes, cooked directly in the coals of a wood fire grill and lots of fun at the table. When you think you’ve gone too far burning the vegetables, cook them a bit longer because they should be blistered and black, like charcoal. The outer skin of the onion will be burnt, but the inside will be roasted. The secret to this salsa is in pureeing the char with the rest of the vegetables for an epic rich color and creative smoky flavor. –Chef Tim Byres
INGREDIENTS
1 yellow onion
2 jalapeño peppers
1 poblano pepper
3 Roma tomatoes
3 tomatillos
8 garlic cloves, peeled
½ teaspoon olive oil
1 ¾ teaspoon Kosher salt
½ cup fresh cilantro
1 teaspoon ground cumin
Limes, for juicing
1 teaspoon ground coriander
METHOD
Prepare coals and a grill for direct-heat cooking.
Nestle the onion, jalapeños and poblano directly into the hot coals of the fire. Cook the onion and chiles for 5 to 10 minutes, until blistered and blackened, then turn and continue to cook until the other sides are black. The peppers will blister and turn black before the onion does, so remove those first.
Place the tomatillos and tomatoes on the grill over a blazing fire and cook for 3 to 5 minutes, until the skins are partly charred. The tomatoes are delicate, so use tongs to turn them so that all sides get some char.
Cook the tomatoes on the grill at the same time as you cook the onion and peppers in the coals, turning them both as needed.
While the tomatoes are on the grill, make a packet out of foil and place the garlic, oil and ¼ teaspoon salt into the packet. Place the garlic packet either directly in the coals or on the grill and roast for 5 minutes.
Transfer blackened vegetables to a bowl and cover with plastic wrap. When the vegetables are cool enough to handle, remove the stems from the chiles and cut the root end of the onion, discarding the stems and root end. Place the vegetables, the roasted garlic, and the cilantro, cumin, coriander and remaining 1 ½ teaspoons salt in a blender. Puree on medium speed until smooth; taste and season with lime juice.
Serve with: Southern Recipe Small Batch Pork Rind Pellets
Southern Recipe Small Batch’s Pork Rind, Chicharrónes & Crackling Pellets come alive in the fryer and arrive a crackle and pop at the table. Shelf stable, great food costs and simply prepared in about a minute and a half. For more information, email: foodservice@rudolphfoods.com.
