There are many recipes that call for roasted garlic, but this is the first time I’ve found someone who says you can do it on the stovetop. The instructions are from The Great Salsa Book, by Mark Miller (Ten Speed Press, 1994).
Heat a cast iron skillet over low heat and add cloves of unpeeled garlic. Dry-roast for 30 to 40 minutes, shaking the pan occasionally, until the garlic softens and you can squeeze it out.
3/4 C pepitas (pumpkin seeds) 1/4 C high-heat cooking oil 5 poblano chiles 1 C cilantro leaves 1 T virgin olive oil 2 T lime juice 1/2 t salt Toast the pumpkin seeds and let […]
4 bananas, peeled and finely chopped 1/4 C tamarind paste 2 T seeded and minced red pepper 1 T fresh mint, minced 1 T brown sugar 1 T fresh lime juice Combine all ingredients. This […]
5 dried ancho chiles, stemmed and seeded 5 sun-dried tomatoes (not the oil-packed kind) 1 C dark brewed coffee 3 oz pitted prunes 2 T toasted slivered almonds 1 chipotle chile in adobo 1 T […]
Copyright 2018 Margaret Meps Schulte. All rights reserved.
