Tag Archives: Salsa

Roasted Tomato Hatch Salsa

I made the best salsa in the world. The thing is, when it is Hatch season, everything is so much better than the rest of the year. It is the magic the season I guess. This summer I haven’t had any time to do much cooking so I have been just making a ton of refried beans and greens and then just eating simple tacos all week. For a meal like that to be exciting salsa is really the key but the other day I didn’t have any cilantro so I couldn’t make the standard pico. I did have a bunch of Hatch peppers and some local tomatoes so I roasted them both and threw them in the blender with some Cuban oregano. If you live in Austin and have trouble growing things I highly recommend Cuban oregano mine sits in full sun all year and grows like crazy. Even if I forget to water it when it is 110! Even if it stay out in hail storms! It is like the postman of the herb world. And it is really pretty. This salsa was such a hit I am going to make it every week until the peppers are gone again. 

Roasted Tomato & Hatch Salsa

~6 Hatch Peppers

4 big tomatoes

3 cloves of garlic, smashed

juice from 3 key limes

1 Tablespoon of Cuban Oregano

1 teaspoon of Agave

1 teaspoon of salt

Turn on the broiler and roast the peppers on a baking sheet turning until they get all blistered. Put the peppers in a paper bag to loosen up. Put the tomatoes under the broiler unil the get charred. Slip all those babies out of their charred skins. Put the pepper and the tomatoe guts in a blender with the rest of the ingredients and pulse until you have salsa. Enjoy on everything.

If you are looking for other vegan Hatch recipes check out this Corn & Kale Chowder or the Hatch Green Chile Pot Pie. They were both fabulous!

VeganMoFo- Mexican Pizza & Olive Chips

Last week I made an Italian Taco and it got me thinking about what other cultural mash-ups I could do. Although the Mexican Pizza is somewhat common most places just throw taco ingredients on a typical pizza crust. In Olympia Washington I used to love a place called El Sarape; they made the Mexican pizza the way I like it, with crispy tortillas instead of a pizza crust and lots of olives. Of course, it was covered in meat and cheese as well and now I live in Austin Texas, so I thought I could try my own version. I have had some Teese kickin’ around the back of the fridge for a while now along with some cheddar Follow Your Heart so I knew I could keep up the cheesy element and I also had some olives. Two cups of black beans in the freezer would make a great base re-fried and some salsa, which is just Spanish for sauce, right? It ended up being, by far, the best Mexican Pizza I have ever had. If it sounds appealing you should try it out, I think kids would love this recipe and it came together really quickly and was very filling for two people. You could bake the tortillas instead of frying them and not add the cheese and it it would be a fairly healthy meal as well. I didn’t measure anything out and the quantities will depend on how big your tortillas are so I will approximate.

Ingrediants:
2 Large Tortillas
2 Cups of Black Beans
1/2 Cup of Onions, chopped
2 cloves of Garlic, chopped
1/4 Cup of Mozzarella and/or Cheddar style vegan cheese
1 tsp Cumin
1 tsp Chili Powder
1/2 cup Vegetable Broth
1/3 cup Salsa
1/4 cup Olives

you can also add green onions, chives, mushrooms, spinach, corn, whatever you like

Saute a half a cup of chopped onions and a couple cloves of chopped garlic for 5 minutes

Add a teaspoon of cumin and a teaspoon of chili powder

Add black or pinto beans and saute another 5 minutes

Add about a half cup or so of vegetable broth and cook another minute

Mash the whole mixture with a potato masher and set burner to low

Meanwhile heat canola oil, one inch deep, in a pan that is the same size or a little bigger than your tortillas

Test to see if the oil is ready by dropping in a tiny bit of the tortilla. If it sizzles on contact you are ready to go.

Fry the tortillas on each side until golden, about two minutes and then set on paper towels to drain

Preheat the broiler

Spread three quarters of the bean mixture on the tortilla and top with the second tortilla and lightly press together

Mix the remaining beans with the salsa and top the tortilla

Cover with shredded teese or other vegan cheese, olives, and any other toppings

Place pizza under broiler until cheese is melted

Slice and enjoy!

I also discovered the greatest chips at the store. The brand is “Food Should Taste Good”. I saw that on the bag as I was marching through the aisle, it stopped me in my tracks. Food shouldtaste good I thought to myself and then laughed and saw that they were olive chips, had natural ingrediants and appeared vegan. They were terrific! Olive Chips Link