Pepper and Tomato Salsa
Photography: Charles Schiller
Martha Stewart Living, October 2001
- 2 cups homemade or low-sodium canned chicken stock
- 2 poblano peppers
- 3 large tomatoes
- 6 ounces tomatillos, husks removed
- 1/4 cup olive oil
- 6 scallions, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- Place the chicken stock in a small saucepan, and bring to a boil. Reduce to a simmer, and cook until reduced to 1 cup; set aside. Place poblanos directly on a gas-stove burner over high heat or on a grill. Just as each section turns puffy and black, turn peppers with tongs to prevent overcooking. (If you don't have a gas stove, place peppers on a baking
pan, and broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover with plastic wrap. Let sweat until cool enough to handle, about 15 minutes. Transfer peppers to a work surface. Peel off blackened skin; discard. Halve peppers; discard seeds. Roughly chop; set aside.
- Roughly chop tomatoes, and set aside. Roughly chop tomatillos, and add to the tomatoes, tossing to combine. Place half of the tomato mixture in a food processor, and pulse until finely chopped. Set aside remaining tomato mixture.
- Heat olive oil in a large skillet; add scallions and garlic. Saute until translucent, about 5 minutes. Add processed tomato mixture and reduced stock. Bring to a simmer; add roasted poblanos, oregano, cumin, and salt. Simmer until sauce has thickened slightly, about 15 minutes. Stir in remaining tomato mixture; cook until just softened, about 2 minutes. Serve immediately, or refrigerate up to 3 days.
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