KitchenCUE

Caramelized Onion and Roasted Pepper Salsa

This delicious recipe is one from last years "Salsa Wars" that was held by the Denver Public Library's fabulous Fresh City Life cultural programming.  Make it now with fresh from the garden tomatoes and peppers and enjoy the last bit of summer!

CARAMELIZED ONION AND ROASTED PEPPER SALSA

yield: approximately 1 and 1/2 cups

1 T. olive oil

1 medium onion, sliced

Salt

pinch sugar

Approximately 3 T. water

2 red peppers, roasted whole, peeled, seeded, and diced

1 jalapeno, roasted, peeled, seeded, and diced

3 regular or 6 plum tomatoes, seeded and diced

¼ - ½ c. fresh lime juice

½ bunch cilantro, finely chopped

Heat olive oil in a medium skillet over medium-low heat. Add onions and a pinch of salt and stir to coat in fat.  Cover with parchment and a lid and cook, making sure no steam is emanating from the pan, until the onions are meltingly tender.  Remove lid and parchment and increase heat to medium high.  Cook, stirring frequently until water has evaporated.  Sprinkle onions with a pinch of sugar and continue cooking until golden and caramelized. Deglaze pan with a few tablespoons of water and scrape the brown bits from bottom of pan. Transfer onions to a bowl and cool.

Chop caramelized onions.  In a large bowl combine roasted peppers, tomatoes and cooled onions.  Season with salt.  Stir in lime juice and cilantro to taste. 

Quick Pickling for Seasonal Vegetables (Beets Exampled)

½ cup cider vinegar

¼ c. water

2 T. sugar

½ t. mustard seeds

½ t. fennel seed

1 small bay leaf

1 t. whole black peppercorns

1 clove

1 t. salt

1 sprig fresh dill

1 bunch small (4 or 5) beets, washed

Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and let marinade steep, at least 4 hours and up to 24 hours.  Strain marinade and discard spices.

Remove greens from beets, reserving for another delicious use!  Steam or boil beets, 20-40 minutes (depending on size) until barely knife tender. Drain beets; rinse under cold water and slip the peels off of the beets using your fingers.  Cut into ½” wedges.

Place beets in a glass jar and pour marinade over the top.  Allow beets to pickle in the refrigerator for at least 1 day or longer depending on your taste preference. 

 

Recipe provided by:     Chef Shellie Kark, KitchenCUE

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