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Charred Peach and Serrano Salsa
Recipe by Raymond Lampe, Dr. BBQ, Saint Petersburg, Florida, first place winner in the 2018 el Restaurante Sassiest Salsa Contest sponsored by Mama Linda Tomatoes!
½ white onion, cut into 2 pieces
2 peaches, pitted and quartered
1 serrano, seeded, split length- wise
1 poblano, seeded, split length- wise
2 c. Mama Linda Chopped Tomatoes, drained
Juice of one lemon
⅓ c. chopped cilantro
½ t. salt
½ t. pepper
½ t. cayenne, optional
Prepare a charcoal grill to cook direct at 500°F. Lay the onion, peaches, serrano, and poblano on a large sheet pan. Season with salt on all sides. You’ll grill all the ingredients but each needs a different plan.
Grill the onions and peaches, flipping occasionally, until charred dark brown on all sides, 4 to 5 minutes. Remove to the pan. Grill the serrano and poblano skin side down until charred dark brown. Re- move to the pan. Cool for 10 minutes.
Remove as much skin as possible from the poblano and cut into small dice. Mince the serrano. Cut the onion and peaches into small dice. Put the tomatoes, poblano, ser- rano, onion and peaches into a bowl. Add lemon juice, cilantro, salt, pepper and optional cayenne. Toss well. Let sit for 5 minutes and toss again. Check for salt and add if necessary.
Pistachio Poblano Chile Mole with Tortillas
Recipe by Chef Ben Berryhill; courtesy of American Pistachios
1 onion, peeled and rough chop
2 thick corn tortillas, cut into 1⁄2-inch pieces
4 tomatoes, remove stems and seeds
5 garlic cloves, minced
1 bunch cilantro, remove stems
3 c. chicken stock or broth
½ c. whole roasted pistachios, ground
3 roasted poblano chile, peeled and seeded
Salt, to taste
¼ c. crema fresca or Mexican crema
1 oz. cotija cheese, grated
In a two-quart sauce pot, sauté onions and tortilla pieces until they are lightly browned. Add tomato, garlic, and cilantro and sauté until wilted and fragrant. Add stock or broth and ground pistachios and simmer andstir for 20 minutes. Remove from heat and allow to cool long enough to work with. In
a blender combine sauce and cleaned poblanos. Puree until smooth and season with salt to taste. Heat and serve in a warm ceramic bowl. Garnish with crema and cotija cheese. Serve with warm thick corn tortillas.
Oaxacan Pasilla Tomatillo Sauce
Recipe courtesy Chef Anselmo Ramirez, (the former) Ixcateco Grill, Chicago)
4 oz. dried chile pasilla 1⁄2 c. diced onions
6 garlic cloves
3 oz. diced tomatillo
½ t. pepper
½ t. fresh oregano
¼ t. clove
¼ t. cumin
2 bay leaves
2 T. olive oil
Toast pasilla chile, then soak it in hot water for 15 minutes. Add to blender and blend into paste, then sauté the paste for approximately 5 minutes in olive oil over low heat.
While pasilla paste is cooking, sauté the diced onions, garlic and diced tomatillo in olive oil. Once cooked, incorporate all other spices, and blend together with the pasilla chile paste in a blender. Heat that mixture on low heat until it simmers. Season to taste with salt and pepper.
Serving tip: Chef Ramirez suggests cooking a portobello in an oven with salt, pepper and water to allow evaporation. Stuff with seasonal roasted vegetables, top with melted Chihuahua cheese and panko bread crumbs, and serve atop a pool of black beans and the Oaxacan Pasilla Tomatillo Sauce.
Jardin Pepino
Recipe courtesy of Los Magos/William Perbellini, USBG Advanced Bartender and SGWS Certified Mixology & Spirits Expert
Makes 1 cocktail
1.25 oz. Los Magos Sotol
0.75 oz. reposado tequila (Partida or El Tesoro)
0.5 oz. orange liqueur (Pierre Ferrand Dry Curaçao)
1 oz. fresh lime juice
0.5 oz. agave syrup (dilution ratio 2:1)
3-4 thinly sliced cucumbers
4-5 cilantro sprigs
Gently muddle cucumber and cilantro (leaving some for the garnish), add the remaining ingredients.
Shake and double strain into a tajin rimmed coupe glass. Garnish with cucumber slice and cilantro sprig.
Luna Roja
Recipe courtesy of Nocheluna
Makes 1 cocktail
1.5 oz. Nocheluna Sotol
0.5 oz. Ancho Reyes Original 1 oz. prickly pear puree
0.75 oz lime juice
0.25 oz simple syrup
Half moon orange slice, for garnish
Add all ingredients except orange slice to a shaker. Shake with ice. Strain and serve in a coupe glass with a half-moon orange slice.
The Evergreen
Recipe courtesy of Desert Door Texas Sotol
Makes 1 cocktail
1.5 oz. Desert Door Original Sotol
1.5 oz. fresh lime juice 0.5 oz. agave nectar Cucumber
Mint
Muddle cucumber and mint in shaker. Add sotol, lime Juice, agave nectar, and ice. Shake. Strain into glass with fresh ice and garnish with cucumber.