RESTAURANTS»

REGIONAL RECIPES»

GET FRESH»

FIND IT»

Berkshire Hudson Valley Reader Submitted

Appetizer

Grilled Southwestern Salsa and Chips

Email to a Friend

Your Email:		Send me a copy of this message.
Friend's Email(s):		Separate multiple addresses with a comma.
Add a personal message:		0 / 255 chars

Serves 12
Chef Chuck Hebler
Napa Bar and Grill (moved to new location)
Lenox, MA

Salsa
6 large vine-ripe tomatoes
2 jalapeño peppers
2 large sweet onions (preferably Vidalia), peeled
1 16-ounce can Italian plum tomatoes, pureed
3 garlic cloves
3 large bunches fresh cilantro (about 4 ounces)
6 limes, juiced
3 tablespoons coarse kosher salt
fresh cracked pepper to taste

Grill the tomatoes and peppers until blackened. Slice the onions in half and char them. In a food processor, pulse the plum tomatoes, grilled tomatoes, and garlic until finely chopped. Transfer the tomato mixture to a medium bowl. Place the peppers and onions in the food processor and pulse until coarsely chopped. Combine the chopped peppers and onions with the tomato base. Finally, place the cilantro in the food processor and pulse until finely chopped. Add the cilantro, lime juice, and salt to the salsa and combine thoroughly. Cover the bowl and refrigerate overnight.

Tortilla Chips
12 prepackaged corn tortillas, cut into 1/8 inch strips or long thin triangles
2 limes, juiced
kosher salt to taste

In a large heavy skillet, heat 1/2 inch of canola oil to 375°F (using a deep-fat thermometer). Fry the tortillas in batches for 30 seconds to 1 minute until golden brown and crisp. With a slotted spoon, remove them from the oil and drain on paper towels. Finish with a liberal sprinkling of lime juice and kosher salt. The tortillas can be made a day in advance and stored in an airtight container.