- Roast garlic, jalapeño, serrano, poblano over flame until the skin is blackened
- Remove the skin with a paper towel. DO NOT RINSE.
- Add cilantro – stems and all – rough chopped
- Add parsley – stems removed – rough chopped
- 2 tsp salt
- 1 C EVOO
- Blend well
- Keep refrigerated with thin layer of oil on top to keep
Chaote
- Cut into chunks
- Drizzle with EVOO
- Sprinkle with salt
- Add some crushed black pepper
- Roast in oven at 400º for about 35 minutes
Eggplant Salsa
- Whole Eggplant
- Whole garlic cloves
- Halved Tomatoes
- Halved Red onion
- Roast in oven at 400º for about 35 minutes
- Remove skin from tomato – discard skin
- Add chopped cilantro
- Peel garlic – discard skin
- Chop all roasted veggies into a mixing bowl
- Add garlic and 2 TBL chipotle chilies into a blender
- Scrape out meat of eggplant – discard skin
- Put into blender
- Mix all together
- Add salt
- Add lime juice
