Salsa Gel
by Chris J. Shull
Ingredients:- 2 chiles en adobo
- 1/2 yellow onion (maybe 1/4, or maybe broiled or sautéed?)
- 4 roma tomatos
- 8g of cilantro tops
- 2 cloves garlic, roasted
- 3 cloves garlic raw
- 1/2 carrot, roasted
- 1/4 c vinegar
- dash of salt, pepper, paprika
- 3/8 tsp xanthan gum (optional)
Directions:
- turn on brioler, move rack close to top of oven
- slice tomates in half and destem
- roast tomatoes until blackened: ~10-15 minutes (include 2 gloves garlic and carrot as well)
- remove skins from tomatoes
- cut up other ingredients to aid blending
- blend ingredients to desired consistency (my suggestion: do not fully liquify, make sure to leave some texture).
Note: xanthan gum is optional, but it is the key gelling agent. It takes effect quickly, but not immeditely - so don't add more just becuase your initial blend doesn't seem gelled enough.
Serve in a squeeze bottle.
