Until I get to the real chile relleno,
I'm giving you a few accompaniments
which are simple and quick to make
and are quite nice to have on hand.
The salsa roja I made in my last post
could be doubled or tripled, if desired,
and you could freeze it in pint-sized Zip-Lock bags,
so you'll always have it on hand.
The salsa Rosie presents today
is Mr. Hawthorne's salsa.
It's your basic tomato, onion, jalapeno, and cilantro.
If you're a regular reader,
you know Mr. Hawthorne and I
cook together and collaborate and
come up with complimentary dishes
and condiments to adorn
whatever we're aiming for.
This is our process unfolding
in front of your very own eyes!
You are witness to the Hawthorne's
chile relleno dance.
Our goal is a chile relleno.
But we have work to do
before we get there.
I first made my salsa roja,
and now Mr. Hawthorne counters
with his salsa roja.
When preparing jalapenos,
slice out the white ribs and seeds.
Jalapeno, tomato, and onion
into the blender.
Cilantro.
In my climate,
I'm able to grow cilantro and parsley year round.
My plants self seed everywhere.
They are my faithful volunteers.
The parsley has been here so long
that it could actually be considered a weed.
It seeds everywhere.
And since I've added cilantro to my gastronomic must-haves,
I now have cilantro multiplying throughout my yard,
o'er the years.
This blender is maybe 25 years old
and it doesn't really function that well.
Mr. Hawthorne had to add water
to the mixture to get it to blend.
Pour into a little olive oil in the hot pan.
Then pour in the pureed mixture.
Barely simmer about 20 minutes until darkened.
Stir throughout.
This would be lovely with tortilla chips
and creme fraiche or sour cream.
While on our trip out West,
Mr. Hawthorne and I enjoyed a salsa,
very similar to this,
which was served warm.
Mr. Hawthorne served this warm
with our chiles rellenos.
And don't worry.
The chiles are coming.
One step at a time.
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