Chevre Dip Salsa Fresca.




INGREDIENTS: Serves 4-6

  • 1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
  • 2 to 3 fresh jalapeño chiles, stemmed
  • Half of a vidalia onion, sliced 1/4 inch thick
  • 4 garlic cloves, peeled
  • 1 generous tsp salt
  • 1/4 tsp. pepper
  • 2 tbs cider vinegar
  • 1 tbs Tobasco Sauce
  • 1/4 cup chopped fresh scallions
  • 1/2 cup chopped fresh cilantro
  • Juice of two limes
  • 4 tbs. Chili powder
  • 2 tbs. Cumin powder
  • 2 tbs. Balsamic vinegar
  • 10 oz. mild fresh chevre
  • 1 Bag purple chips

Now Cook:

1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.

2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.

3. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes — with all that juice that has accumulated around them — and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro and chopped scallions.

4. Taste and season with salt and vinegar, and add Chile powder and cumin, remembering that this condiment should be a little feisty in its seasoning. Add more Chile and cumin as necessart. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

5. Cut chevre in to rounds 3/4” thick. Arrange on baking sheet. Just before serving, broil chevre about 6" from heat until warm and slightly brown. Lift hot cheese off baking sheet and place on salsa fresca. Serve with purple chips.