This recipe comes from Rick Bayless’s Salsas that Cook cookbook. The premise of the cookbook is a core set of salsa recipes that are used throughout the cookbook in varies other recipes. The jalapeno cream uses the roasted jalapeno-tomato salsa with fresh cilantro. The salsa was very good–good enough to keep in our arsenal of salsas, so that says something! I liked the addition of the cream for the sauce on the fish, but -s thought the cream took away from the roasted distinct flavor of the salsa. He would’ve preferred the fresh salsa over the fish. We’ll definitely make the salsa recipe again, but probably not the jalapeno cream.
Ingredients for Roasted Jalapeno-Tomato Salsa with fresh Cilantro:
- 10 medium plum tomatoes
- 2 jalapenos, stemmed
- 1/2 small white onion, sliced 1/4 inch thick
- 4 garlic cloves, peeled
- 1/3 c. cilantro, chopped
- 1 tsp. salt
- 1 1/2 tsp. cider vinegar
- Hot rice
- Broil the tomatoes and jalapenos whole until darkly roasted on all sides, about 15 minutes. Set aside and cool.
- Turn oven to 425, and combine the onion and garlic, and roast until onions are browned and wilted and garlic is soft and browned in spots, about 15 minutes.
- In a food processor, pulse the jalapenos, onion, and garlic until moderately finely chopped, scraping everything down with a spatula as needed. Scoop into a big bowl. Then add the tomatoes to the food processor, and coarsely puree the tomatoes, and add to the bowl. Add cilantro, salt, and vinegar.
- Bake fish in the oven at 350 until done.
Jalapeno Cream Ingredients:
- 1 1/2 c. Roasted Jalapeno – Tomato Salsa
- 1/2 c. cream
- Add salsa to a saucepan and cook until salsa boils, add the cream and heat through.
- Ladle sauce over fish and rice.
Roasted Jalapeno – Tomato Salsa: