Salsa roja picante

Don't let the deep red hue fool you. Salsa roja picante comes with a warning. It carries a bite, and a healthy dose of heartburn if you're not careful!

Warning labels aside, the ubiquitous Mexican red table sauce is good. A common element in every taqueria salsa bar, salsa roja picante flavors any meal part. From chips to huevos rancheros to your go-to burrito, the spicy red sauce will spice up the meal.

And the best part? The recipe couldn't be simpler. Toast dried chile peppers, add water along with garlic, onion and tomato, and simmer 20 minutes. Pour it all into a blender bowl with additional flavors and whirl away. Pure goodness is the result.

Spice up breakfast!

SALSA ROJA PICANTE

Buy pequin and arbol chile peppers at well stocked markets or on-line from stores like Amazon.com. My latest batch of pequin chiles came from Spice Lab via Amazon. If the $60 per pound price tag seems a tab bit high, smaller quantities are available. So, unless you're operating a hot sauce plant, the two-ounce package (at $15) will last months.

1/2 ounce pequin chile peppers, stems pinched off
1/4 ounce arbol chile peppers, stems pinched off
1 medium tomato, core removed & seeded
2 tablespoons chopped sweet onion
2 cloves fresh garlic
2 cups cold water
2 tablespoons chopped cilantro
1-1/2 tablespoon white distilled vinegar
2 teaspoons turbinado sugar
1 teaspoon kosher salt
1/2 teaspoon ground cumin

Toast chile peppers and garlic in a dry skillet over medium heat, 2 to 3 min., or just until aroma begins to bite. Do not burn. Place chiles, tomato, onion and garlic in a saucepan with the water, bring to a boil, then reduce heat. Simmer for 20 min., then cool 10 to 15 minutes. Add cilantro, vinegar, sugar, salt and cumin to chile mixture. Puree in blender 20 sec. or until smooth. Strain if desired. Age in refrigerator. Yields 2 to 2-1/4 cups unstrained.

Grilled chicken tacos

Earlier this week I wrote about my love for tacos. 'Round the Chuckbox featured tacos al pastor on Monday. I cooked the shepherd style tacos on a cast iron grill pan. These tacos mimic the well known Mexico street food.

With a package of chicken thighs thawing in the fridge, I thought tacos de pollo were in order. This morning I quickly assembled a marinade from orange juice, lime juice, white vinegar, olive oil and spices. I let the chicken soak all day in the fridge.

As the chicken marinated, I prepared salsa verde from tomatillos, fresh chili peppers, onion and garlic. The vegetables were cooked over high heat in the grill pan. The char added extra flavor.

At dinner time, the chicken was cooked in the grill pan, condiments prepared and tacos assembled. Although it's not included in the recipe, I shredded extra sharp cheddar cheese because my wife likes cheese on tacos. The homemade hot sauce and salsa verde compliment the tacos well.

Combine marinade ingredients in a bowl and refrigerate 4 hours or over night to impart flavors. Chicken and marinade can be placed in a  large zipper lock bag if desired. Discard marinate.

To prepare the salsa verde: In a cast iron grill pan over medium-high heat, char 8 small to medium tomatillos, 1 seeded poblano chili pepper, 1 seeded jalapeño chili pepper, 1/4 medium onion and 3 garlic cloves.  Place in food processor bowl with a splash of extra virgin olive oil, squeeze of lime, some chopped cilantro and salt to taste. Pulse to desired consistency. Leave chunky. If desired, remove some of the char on the chili peppers before placing in the food processor.

Grill the chicken thighs, skin-side down, until browned, about 5 minutes. After turning, dial the heat down to medium and continue cooking until done, about 20 to 25 minutes. Covering the chicken at this point will help cook them a little quicker.

For each soft taco, quickly heat two corn tortillas. Each taco gets chicken, diced red onion, chopped cilantro and salsa verde. Avocado and sliced radish add color to the tacos (not pictured). Homemade hot sauce adds extra spice to the tacos (recipe coming soon).

GRILLED CHICKEN TACOS

Boneless, skinless chicken thighs can be used for these tacos if desired. Add additional dried chili peppers to the marinade for additional spice. Ground chipotle chili pepper or smoked paprika can be added to marinade to add a smokey flavor.

8 chicken thighs, excess fat trimmed

Marinade:
3/4 cup orange juice
1/4 cup lime juice
3 tablespoons distilled white vinegar
2 tablespoons olive oil, plus extra for brushing
3 garlic cloves, minced
4 chilies de arbol, stem removed and broken into pieces
1 teaspoon dried oregano, rubbed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

 Condiments:
Corn tortillas

Salsa verde
Diced red onion
Chopped cilantro
Lime wedges

Rinse chicken and pat dry. Place in bowl or other suitable container. Combine marinade ingredients and pour over chicken. Turn to coat. Cover and refrigerate for 4 hours or overnight. Turn chicken every couple hours to ensure coverage.

Pre-heat a cast iron grill pan over medium-high heat. Remove chicken from marinade and discard. Brush grill pan ribs with oil. Grill chicken skin-side down until skin is browned, about 5 minutes. Turn and continue cooking until done, about 20 to 25 minutes. Do not crowd pan. Grill in batches.

Remove chicken to platter. Loosely cover with aluminum foil. Rest 5 minutes, then shred chicken. Serve with corn tortillas, salsa verde, diced red onion, chopped cilantro and lime wedges. Serves 4 to 8.

Open face breakfast sandwiches

Last week at the Star Valley Outfitters' camp, I was faced with an abundant supply of buttermilk biscuits. My initial thought was to use the biscuits to make bread pudding, but a shortage of eggs kept me from following through.

That's when I thought of preparing breakfast sliders. Since breakfast comes early (at 4 a.m.), I prepared the sandwiches on the afternoon before. After slicing enough ham and cheese for the open face sandwiches, I slivered an onion on the meat slicer and sliced six medium tomatoes by hand. I also prepared a batch of cilantro sauce for garnish. Everything was placed under refrigeration until morning.

In the morning, I placed ham and cheese on each biscuit half, then heated the sandwiches in the over to melt the cheese. As the hunters and guides filtered into the dining tent for breakfast, I placed cottage fried red potatoes on the place along with two open face sandwiches, two tomatoes, some onion and three dill pickle chips. The sandwiches were garnished with cilantro sauce.

Toasting the biscuits on the flat-top.

OPEN FACE BREAKFAST SANDWICHES

Use this recipe to use an oversupply of biscuits. You may use any flavor of cheese desired. I used pepper jack cheese.I didn't add fried eggs because of a shortage in camp.

24 buttermilk biscuits, cut in half
4 ounces butter, melted
24 (1 ounce) slices ham, cut in half
24 (2/3 ounce) slices cheese, cut in half
48 fried eggs (optional)
48 slices tomato
1 medium onion, shaved or sliced thin
72 dill pickle chips
2 to 3 cups cilantro sauce (recipe follows)

Brush melted butter on each half biscuit. Toast in a skillet over medium heat. Alternatively, you can toast the biscuits on a flat-top griddle. When toasted, remove biscuit halves and arrange on a sheet pan. Keep the bottom and top half of each biscuit together. If preparing ahead, place the ham, cheese, tomatoes, onions, pickles and cilantro sauce in the refrigerator.

In the morning, arrange a half-slice of both ham and cheese on top of each biscuit half. Heat the sandwiches in a 350-degree oven until the ham is warm and the cheese melts. Remove from the oven and place a fried egg (if used) on each sandwich.

To serve, place two open-face sandwiches on each plate. Arrange two tomato slices, some onion and three dill pickle chips on each plate. Spoon a tablespoon cilantro sauce over the sandwiches on each plate. If desired, the sauce can be served on the side. Serve with cottage fried red potatoes.

Makes 24 servings.

CILANTRO SAUCE

I serve serve cilantro sauce with grilled pork chops, roasted pork loin, sauteed chicken breasts and breakfast eggs.

6 cloves garlic
3alapeno chile peppers
1-1/2 teaspoon ground cumin
1-1/2 teaspoon kosher salt
1 tablespoon fresh oregano
1/3 cup flat leaf parsley
1-1/2 cups cilantro

In a food processor or blender, process garlic, jalapeno, cumin, salt, oregano, parsley and cilantro to form a smooth paste. With food processor running, drizzle in olive oil. Add small amount of water until sauce is thick. Drizzle in vinegar until smooth. Adjust seasoning.

Makes about 2-1/4 cup sauce.

Hot sauce update

Last Saturday I prepared a new batch of hot sauce. This time I multiplied my original recipe by two and one-half times. Fresno chilies stood in for Serrano chilies, mainly because I couldn't locate red Serrano chilies locally. And I even managed to rub capsicum juices in my left eye!

I tasted the hot sauce on Sunday. Coming away with a good, strong medium heat profile, I thought the hot sauce has a lot of potential. My hope is that the sauce will mellow out as it ferments in the refrigerator.

HOT SAUCE, VERSION 2

Weigh about 1 pound chilies at the market if you don't have a scale at home. That will yield around 10 ounces chili flesh. Add just enough water to barely cover the chilies and onions in the skillet. You can locate ground arbol and pequin chiles at MexGrocer.com.

2-1/2 tablespoons vegetable oil
10 ounces red Fresno, jalapeno or Serrano chili peppers, stemmed and sliced
7-1/2 ounces sliced onion
1 ounce minced garlic
1-1/2 teaspoons kosher salt
2 to 3 cups water
1 tablespoon ground arbol chili pepper
1 tablespoon ground pequin chili pepper
1 cup distilled white vinegar

Heat oil in a large heavy skillet over medium-high heat. Add chilies, garlic, onion and salt. Saute 3 minutes. Add water and continue to cook, stirring occasionally, for 20 to 30 minutes, or until peppers are very soft and most of the liquid has evaporated. Ventilate room with exhaust fan if necessary. Stir in ground arbol and pequin chilies.

Puree mixture in a food processor or blender until smooth. With motor running, add vinegar in a steady stream. Adjust seasoning with additional salt if needed. Strain sauce through a fine-mesh strainer, then transfer to sterilized half-pint canning jars. Cover with air-tight lids. Age 14 days in refrigerator before using.

Store in the refrigerator for up to 6 months. This recipe prepares 4 cups hot sauce.

Beginning my hot sauce journey

For the last five years I have been working on a variety of fresh and cooked salsas. I posted a series of articles titled, "My salsa journey," in February 2011. (Read the articles here, here and here.) Salsa ranchera is the most popular salsa recipe on 'Round the Chuckbox. Since that time I have featured the salsas at several jobs, including two summers at Oakland Feather River Camp in Quincy, California.

I'm now ready to explorer scratch-made hot sauce. My original thought was to duplicate Cholula brand hot sauce, which is my favorite commercial hot pepper sauce. After a brief Internet recipe search, I changed my focus. I figured that it would be wiser to develop a sauce than to attempt to replicate a commercial sauce. Commercial producers use a variety of production techniques that aren't available to the small producer.

I produced my first batch over two weeks ago. I tasted that hot pepper sauce after a 14-day ferment in the refrigerator. While I'm not entirely satisfied with the flavor, I can accept the hot sauce for now. The texture and spiciness are right on. However, I don't enjoy the sharp tingle from the vinegar. While acid is an essential ingredient of hot sauce, one cup of vinegar is overkill.

My next batch will continue to feature serrano chili peppers. They add a base of flavor to the hot sauce. I'll also hold onto the ground arbol chili pepper. I want to try adding ground pequin chili pepper and reducing the vinegar to less than one-half cup. The pequin chili pepper should compliment the arbol. I look forward to trying my next batch.

SERRANO HOT SAUCE

This recipe is adapted from chef Emeril Lagasse. I used his Food Network recipe as a starting point. I added ground arbol chili pepper for depth of flavor and to boost the rich color. As explained above, my next batch will reduce the amount of vinegar and introduce ground pequin chilies.

1 tablespoon canola oil
4 ounces serrano chili peppers, stemmed and sliced (about 20 chilies)
1-1/2 ounces minced garlic
3 ounces sliced onion (1/2 medium onion)
3/4 teaspoon kosher salt
2 cups water
1 teaspoon ground arbol chili pepper
1 cup distilled white vinegar

Heat oil in a large heavy skillet over medium-high heat. Add serrano chilies, garlic, onion and salt. Saute 3 minutes. Add he water and continue to cook, stirring occasionally, for 20 to 30 minutes, or until peppers are very soft and most of the liquid has evaporated. Ventilate the room with exhaust fan if necessary. Stir in ground arbol chili.

Puree mixture in a food processor or blender until smooth. With the motor running, add vinegar in a steady stream. Adjust seasoning with additional salt if needed. Strain sauce through a fine-mesh strainer, then transfer to sterilized half-pint canning jars. Cover with air-tight lids. Age 14 days in refrigerator before using.

Store in the refrigerator for up to 6 months. This recipe prepares 1-3/4 to 2 cups hot sauce.

New Year appetizers

The residents are enjoying a New Years party this evening. To help them celebrate, I purchased sodas and an assortment of chips. The sodas are a rare treat since I only purchase them three or four times each year.

I also prepared three dips and a salsa for the evening. All of the recipes except one are found on 'Round the Chuckbox. The dips are:

• Clam dip -- this is an old family favorite
• Onion dip -- I adopted this dip from Alton Brown
• Spinach dip -- to prepare, add approximately 20 ounces thawed and drained frozen spinach to a quart of onion dip; mix and chill
• Garlicky salsa ranchera -- roast tomatoes, chiles and double or triple garlic in oven until charred; continue with recipe instructions

Happy New Year!

Salsa verde

Like Salsa Ranchera, cookbook authors Diana Kennedy and Rick Bayless cook the bright green chili sauce after roasting the tomato, garlic and chili pepper.

I prefer to leave the salsa uncooked when serving it next to fried tortilla chips or raw vegetables. If desired, heat two tablespoons vegetable oil in a skillet over medium-high heat. Saute the onion until soft, then pour tomato mixture in and cook until slightly reduced and thickened, about eight minutes.

Click to read my three-part series on "My salsa journey."

SALSA VERDE

Use the cooked version of the salsa as the basis for a rich chili verde with stewed pork butt.

2 pounds whole tomatillo with husk removed
3 cloves garlic
4 serrano chili peppers
2 tablespoons vegetable oil
1 medium white onion, chopped
1/4 cup chopped cilantro
1/2 teaspoon kosher salt

Roast or broil tomatillos, garlic and peppers until slightly charred. Cool and place in food processor bowl. Pulse several times to create a slightly chunky sauce. Add onion, cilantro and salt. Adjust seasoning.

Yield about 1 quart.

Use the sauce the basis for a rich chili verde with stewed pork butt.

Salsa ranchera

This sauce has its origins in Central Mexico, according to cookbook author Diana Kennedy. Kennedy cooks the sauce in a skillet after blending the tomato, garlic and chili peppers into a coarse sauce.

I prefer to leave the salsa uncooked when serving it next to fried tortilla chips or raw vegetables. If desired, heat two tablespoons vegetable oil in a skillet over medium-high heat. Saute the onion until soft, then pour tomato mixture in and cook until slightly reduced and thickened, about eight minutes.

Click to read my three-part series on "My salsa journey."

SALSA RANCHERA

In addition to serving it as a table sauce, use the salsa for huevos rancheros or to season shredded meat for tacos, etc.

2 pounds fresh tomato
3 cloves garlic
4 serrano chili peppers
2 tablespoons vegetable oil
1 medium white onion
1/4 cup chopped cilantro
1/2 teaspoon kosher salt
2 tablespoons lime juice

Roast or broil tomatoes, garlic and peppers until charred. Cool and place in food processor bowl. Pulse several times to create a slightly chunky sauce. Add oil, onion, cilantro, salt and lime juice. Adjust seasoning.

Yield about 1 quart.

My salsa journey, part 3

Continued from last week.

We need to back up a bit in this journey. My effort to create the perfect salsa for the residents at work began before I picked up Diana Kennedy's The Art of Mexican Cooking.

Since I frequently prepare tortilla chips and salsa for the mid-afternoon snack, I read through the basic salsa recipes in Rick Bayless's Mexican Cooking. Using Bayless' basic technique, I wanted a salsa format that could be applied to a variety of culinary applications.

My goal was to replicate the basic salsa recipe that are found in many taqueria and burrito shops near my home. I wanted a process that would apply to both tomato-based and tomatillo-based.

As it turns, Bayless and Kennedy use a similar technique for their salsa recipes. When I opened Kennedy's book in late January, I quickly found that my salsa recipes were prepared in the same spirit that her recipes represent.

To prepare the salsa, I took about five cups of diced tomato (remnants from a stuffed tomato salsa) and pureed it in the food processor. I added one slightly caramelized onion and minced garlic, along with fire-roasted poblano and jalapeno chili peppers. The whole mess was processed until it was finely chopped.

At this point, the salsa differed from Bayless' because I opted to run it through the food processor without first roasting the tomato. The tomato-chili-garlic mixture was flat, yet had a distinctly fresh tomato flavor.

I knew that the best way to incorporate additional flavor into the salsa was to pour it into a blistering skillet. The salsa sputtered and sent red dropplets in a circular pattern around the stove.

Within five minutes, the color changed from bright red to a reddish-brown. Once it cooled, I seasoned it with kosher salt, black pepper and lime juice. A handful of chopped cilantro added a fresh herbal contrast to the cooked salsa.

Although the salsa wasn't as spicy as I wanted, the residents enjoyed it. I've since learned that it takes around four to five medium jalapeno chili peppers to bring out a moderately spiced salsa. Remember that as a rule, a smaller chili pepper will pack much more heat that a larger one.

I now had one more step to take. The next time that I prepared chips and salsa for the ladies at work, I first roasted tomatoes and tomatillos (as separate sheet pans) in the oven with jalapeno chili peppers and whole garlic cloves.

Then, instead of caramelizing the onion, I added one chopped white onion with kosher salt, chopped cilantro and lime juice. The raw onion added a fresh contrast to the cooked tomatoes (or tomatillo) in the salsa.

I'll post both recipes soon -- both Salsa Ranchera and Salsa Verde.

Preview of coming articles and recipes

I currently working on several articles and recipes for 'Round the Chuckbox. They include:

1. Article on cooking in the Korea War by US Marine Sergeant Phil Street
2. Final article in "My salsa journey" series; click for the first and second installments
3. Recipe for Salsa Verde; although I haven't posted a recipe for the ubiquitous green pepper sauce, you can click for a Chili Verde recipe
4. Recipe for Salsa Ranchera; click for my most recent salsa recipe, Salsa Americana
5. Follow-up article to the Roasted Red Pepper Vinaigrette recipe

My salsa journey, part 2

Continued from Monday.

Within two weeks, I had a copy of The Art of Mexican Cooking in my hands. My initial exploration of the book focused on dried chilies. The chapter on "Chiles and How to Prepare Them" (page 453) helped since I had prepared several sauces using dried New Mexico and guajillo chilipods in January.

With my article on Salsa Americana fresh on my mind, I quickly turned to the chapter on "Sauces, Relishes and Salsa" (page 331) to compare it to Kennedy's.

I learned a key point on Mexican salsas. Among the 18 salsa recipes included in the chapter, none listed over eight ingredients. Five or six seemed to be the norm.

What struck me was the simplicity of recipes. Unlike my salsa recipe -- its massive list of 18 ingredients is imposing -- most of Kennedy's salsa recipes share the same ingredients. The predominate ingredients are fresh tomato or tomatillo, chili pepper, white onion, garlic and salt.

The dividing line between the salsa of one region in Mexico when compared its neighbor often rests in the technique used. Even when the same five or six ingredients are used, each salsa differs from the other in flavor and character.

Let's use the first two recipes in the chapter to illustrate this point.

In Salsa Verde Cruda (Raw Green Tomato Sauce) on page 334, the tomatillos are cooked in water until soft, but not falling apart. They're then run through the food processor with cilantro, garlic, serrano chilies and salt. The salsa, which has a bright, refreshing flavor, is often garnished with chopped white onions and more cilantro.

Cooking Salsa De Tamate Verde Cocida (Cooked Green Tomato Sauce) on page 335, on the other had, contributes a deeper, sweeter taste to the salsa. The tomatillos are cooked in water a bit longer, then run through the food processor as before.

One additional step helps to create a new salsa. Set a cast iron skillet over high heat. After coating the bottom of the hot skillet with oil, pour in the raw salsa mixture. Cook it until the salsa reduces and develops a new flavor set. An earthy, cooked flavor will replace the crude taste of the raw salsa.

To be continued ...

My salsa journey

I've posted at least eight salsa recipes since starting 'Round the Chuckbox six years ago. So it doesn't surprise my readers that I’m continually experimenting with different flavor combinations.

While tomatoes form the basis for most of my salsas at work, I've occasionally ventured away from the ubiquitous red fruit and prepared salsas using other fruits as the flavor foundation.

Last summer, the residents at work enjoyed many fruit-based salsas. Two non-tomato salsas stood out. In June, I worked a fresh batch of ripe mangoes into a spicy salsa with red sweet peppers and a mixture of mild and hot chilies.

And I added seeded and diced cucumber to salsa throughout the summer. The clients enjoyed the refreshing change from traditional salsas.

The last salsa recipe that I posted to these pages was my basic tomato salsa. Since I shared the recipe on December 31, I've renamed it as Salsa Americana in my recipe files. This recipe is essentially a variation of my recipe for Camp Salsa, posted in July 2005.

While the residents at work have enjoyed my basic salsa recipe, I'm a recent convert to the idea that a good salsa should be constructed with a minimum number of ingredients. Between four to six seems to be ideal.

I've learned that too many ingredients overload the palette. A variety of supporting ingredients, like canned chilies, chili powder, hot pepper sauce and vinegar, muddy the salsa with competing flavors and cover up the vibrant flavor of the tomato and fresh hot chili peppers.

My quest for a simpler flavorful salsa started with a conversation. Early last month I stopped in at Charlotte’s Bakery and Cafe for my morning coffee.

As I often do, I lingered for a few moments to talk shop with Chef Carolyn Krumpe, owner and pastry chef for the cafe. Her efforts to open the business have fascinated my since the cafe premiered in August.

Since I had recently rekindled my interest in dried chilies, our conversation must've centered on Mexican influences in our different cooking styles. Carolyn reached into her bookshelf and recovered a copy of The Art of Mexican Cooking by Diana Kennedy.

I confessed that while I knew of Kennedy, Rick Bayless’s Mexican Cooking was the book on the topic in my library. Although I own one or two books that feature Southwestern or Tex-Mex cooking, I haven't focused on authentic Mexican cuisine.

To be continued ...

Salsa Americana

I began the year by posting a recipe for fresh tomato salsa. One of the residents, an accomplished cook, showed me how to make fresh salsa by roasting plump tomatoes, onion and whole garlic cloves in a large skillet. "I make this salsa the way my grandmother taught me to make it," she said.

Since that day in early January I've experimented with a number of different salsas, including mango and roasted red pepper. Each time I toss one or two strange ingredients into a salsa, the ladies throw a look or two my way, but soon come back for more. Cucumber often finds its way into lunch-time salsas. I've successfully pared cucumber with cantaloupe.

Since the residents find comfort in familiar foods, I often prepare a more traditional tomato salsa for Mexican meals or snack with chips and salsa. I assemble salsa from canned tomatoes when the price of tomatoes climbs each winter. This is my basic salsa recipe.

SALSA WITH CANNED TOMATOES

1 (28-ounce) can diced tomatoes
1/2 onion, diced small
3 jalapeno peppers, diced small
2 chipotle peppers in adobo sauce, minced fine (optional)
1/2 cup chopped cilantro
2 tablespoons vegetable oil
2 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons ground cumin
1 teaspoon granulated garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce

Combine all ingredients in a large bowl. Check seasoning and adjust heat by adding jalapeno, chipotle or cayenne in desired amounts. Run through a blender or food processor for a finer consistency. Makes about 1 quart.

Mango salsa photo

Here's a better photograph of the mango salsa that I prepared at work yesterday. Since I rarely take my camera into work, I depend of staff cell phone cameras for photographic support on the job. Fortunately the residents left enough salsa for a fresh picture.

Mango salsa

I purchased a flat of mangoes from Sysco last week since they were on sale. I served mango salsa with grilled pork chops at work this evening.

MANGO SALSA

Scales not handy? Three to four mangoes, one Anaheim chill pepper, five jalapeno chili peppers and one small red onion will approximate the amounts in the recipe. Two to three tablespoons of honey will mellow a bitter taste if needed.

30 ounces fresh mango, peeled and diced into 1/4-inch cubes
10 ounces red bell peppers, seeded and diced into 1/4-inch cubes
3 ounces Anaheim chili peppers, seeded and thinly sliced
3 ounces jalapeno peppers, seeded and thinly sliced
3 ounces red onions, diced into 1/4-inch cubes
1/2 teaspoon red pepper flakes
1/2 cup fresh lime juice
1/2 ounce fresh cilantro, chopped

Carefully combine all ingredients in a bowl. Cover and chill.

Roasted red pepper salsa for hamburgers

Hamburgers are on the menu once each week at work. The burgers usually appear early in the week on the four-week cycle menu. Hot dogs, grilled sandwiches and pasta dishes fill the remaining lunches.

As you might guess, the residents have expressed boredom with the current menu. Since I'm obligated to follow the approved menu, I add interest by paring a relish or salsa with the sandwich lunches.

Last Thursday a roasted red pepper salsa accompanied the grilled hamburger. I served it on the side so the residents had a choice.

The spicy salsa served two purposes. It helped make up for the lack of cheese on the hamburger. (I didn't have enough inventory.)

It also gave the ladies an additional layer of flavor on the hamburger. It gave the sandwich an uplifting flavor profile while helping the residents avoid unwanted calories.

I plan to keep the roasted red pepper salsa when I write the new menu. One salsa or relish will be featured with each sandwich. The three hamburger lunches (reduced from four) will feature:

• Roasted red pepper salsa with cheddar cheese
• Green chili salsa with Monterrey jack cheese
• Sauteed mushroom & sweet onions with Swiss cheese

Sliced onion and tomato, pickle chips and lettuce with all the condiments are still available to residents who want to assemble a traditional hamburger.

ROASTED RED PEPPER SALSA

Use canned roasted red peppers if desired. To roast the sweet peppers, follow directions below.

4 roasted red bell peppers, chopped
1 jalapeno, seeded and chopped
2 tablespoons chopped cilantro
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon ground cumin
Salt and pepper, to taste

Combine ingredients. Season with salt and ground black pepper to taste. Serve immediately. Makes about 2 cups.

To roast red bell peppers: Blacken skins of bell peppers under a broiler or over the flame of a gas burner. Place blackened peppers in a zipper lock bag and seal closed. Leave for 5 minutes so the steam helps to lift the skin from flesh.

When peppers are cool enough to handle, pierce a hole in the bottom of each and squeeze out the juices into a bowl. Peel, core and seed the peppers, then finely chop with a knife. Add reserved juices to the salsa.

Fresh tomato salsa, part 2

Since I posted the recipe for Fresh Tomato Salsa, I've had an opportunity to work up several ways to alter or enhance the recipe. The simple addition or substitution of one or more ingredients can change the character of the salsa. In the end you'll be rewarded with a new salsa experince.

Here are several possibilities to enhance the recipe for Fresh Tomato Salsa:

• Smokin' hot -- Toss one or two chipotle chilies into the blender or food processor bowl. Add more or less to suit you tolerance for a smoky salsa. Start with one chipotle and taste before adding a second. You want to add an smoky flavor, not overpower the salsa.
• Mix it up -- By itself, the jalapeno provides a nice layer of spicy richness to the salsa. But in culinary terms, more is often better. Experiment -- blend two or three different chili varieties, like Anaheim, jalapeno and serrano.
• Go green -- Why not change direction (and color)? Go green with chili verde. Substitute an equal number of tomatillos for the tomatoes. Follow recipe direction for roasting.

Instead of roasting the salsa ingredients in a skillet, you can roast the tomatoes (or tomatillos), chilies and garlic under the broiler. Cut the tomatoes and chilies in half and lay them on a lightly oiled sheet pan. Broil for five to seven minutes, or until caramelized. Then place all ingredients in the blender or food processor bowl and process.

Fresh tomato salsa

One of the joys of my job is that I get to work with several accomplished cooks. I'm always open to learn new recipes and cooking techniques.

Although several residents have extensive restaurant experience, one resident of Mexican heritage leaned to cook from her paternal grandmother. "Laci" is is one of four ladies who cook in my place on the weekend and when I take a day off.

Last Tuesday morning, Laci approached me and asked if she could make a fresh tomato salsa for lunch. I quickly said yes. Not only would the residents enjoy a spicy salsa with lunch, it would give me a chance to watch her.

Laci placed four larger tomatoes and three jalapeno chilies into a medium-hot skillet. Over the next 20 to 30 minutes she frequently turned the vegetables as the skin charred.

Laci then threw six whole peeled garlic cloves in the skillet after she removed the tomatoes. The tomatoes by this time were soft and falling apart.

Once the garlic was lightly browned, Laci transferred the vegetables to the blender bowl. She added one chopped onion, the juice of one lemon and salt before processing the mixture into a fine salsa.

When I tasted the salsa, its clean, spicy flavor impressed me. Laci's salsa is reminiscent of the salsa served at better Mexican restaurants in Northern California.

"I make this salsa the way my grandmother taught me to make it," said Laci. I invited her to prepare chili verde next time that I purchase a Boston butt.

TOMATO SALSA

5 medium tomatoes
2 jalapeno chilies
6 cloves garlic
1 medium onion, chopped large
1/2 bunch cilantro
2 limes, juiced
Salt, to taste

Char tomatoes and jalapeno chilies in a lightly oiled skillet over medium heat. Add garlic after about 15 minutes. Be careful not burn garlic as it will impart a bitter flavor.

After tomatoes and chilies are soft and skin is brown, toss in food processor or blender bowl. Add onion, cilantro and lime juice. Possess to desired consistency. Season with salt to taste.

Onion relish

I saw this recipe on the Food Management website earlier in the week. It came to the on-line trade journal for non-commercial chefs from the National Onion Association.

Use the filler for my roast beef sandwich, as a salad topper or as a savory replacement for salsa.

ONION RELISH

2 pounds onions, cut into narrow wedges
1-1/2 pounds green, red and yellow bell peppers, julienne
1/2 cup Italian salad dressing
1-1/2 cups fresh basil, chopped
1 tablespoon coarse ground black pepper

Toss onions and peppers with dressing, basil and pepper. Marinate in refrigerator 12 hours or overnight. Makes enough relish for 24 sandwiches.

Chili beans at the engine house

Chuckbox and pick-up
Originally uploaded by SeabeeCook

The crew at the El Dorado Western Railway are getting used to being fed each Saturday. Last weekend, Keith's wife brought hamburgers with all the fixin's. Potato salad complimented the meal.

Since New Years, we've been cooking twice each month. Since the museum director scheduled a rare Saturday board meeting, I thought it'd be a good opportunity to cook for the crew.

The menu included:

Cowboy chili beans
Dutch oven cornbread
Corn relish with jalapeno

I prepared a modified version of the corn salad for the crew. I left the tomatoes out because they're not in season. Even though I had intended that the dish be served as a salad, everyone -- myself included -- added several spoonful to each bowl of beans.

I'll post the chili bean recipe soon.

CORN, TOMATO AND JALAPENO SALAD WITH BLUE CHEESE

Use cherry or grape tomatoes. Vary the heat by adding more jalapeno peppers or by using milder Anaheims or hotter habaneras. A combination of hot jalapeno or Serrano and mild Anaheims will give a more balanced flavor.

2 pounds frozen corn, partially thawed
3 cloves garlic, minced
3 jalapeno chili peppers, seeded and minced
1 pint cherry tomatoes, halved
2 green bell peppers, seeded and diced
1/4 cup chopped cilantro
1/4 cup lime juice
1/2 cup olive oil
Salt, to taste
Ground black pepper, to taste
4 ounces blue cheese -- crumbled

Lightly combine corn, garlic, jalapeno peppers, tomatoes and bell peppers in a large bowl. Slowly stream line juice into olive oil while whisking. Pour over corn mixture and stir to combine. Chill until service time. Yields 1-1/2 quarts. Serve 1/2-cup portions.

Summer variation: For a smoky flavor, roast fresh corn-on-the-cob over a hot fire. Prepare charcoal or gas grill. Remove husks from corn. Brush corn with oil then grill until lightly browned. Cut corn from cobs and mix with peppers, garlic, tomatoes and cilantro. Proceed with remainder of recipe.