| Green Chile Mushroom Salsa ~ From La Parilla....The Mexican Grill ½ cup green chile mushroom salsa (recipe below) 1 stick ( ½ cup ) unsalted butter, softened ⅛ tsp salt or to taste In a food processor blend together salsa butter, and salt until combined well. (Salsa butter may be made 3 days ahead and covered, chilled.) Green Chile Mushroom Salsa Most ingredients available at Mexican markets and some specialty produce markets. 2 chile poblano (or 3 Long Green Chiles) 2 plum tomatoes 3 medium unpeeled garlic cloves ½ oz dried morels or ¼ pound fresh morels 1 tbsp olive oil 6 fresh epazote leaves chopped ½ cup water ⅛ tsp coarse salt, or to taste Heat a dry comal or flat iron griddle over moderately low heat until hot; pan-roast poblano (green chile), tomatoes, and garlic, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. While vegetables are roasting, if using dried morels, in a small bowl soak in hot water until soft, about 15 minutes. Remove morels from soaking liquid and halve. Strain soaking liquid through a sieve lined with paper towels into another small bowl, reserving soaking liquid. If using fresh morels, wash well, pat dry, trim, and halve. In a small heavy skillet heat oil over moderately high heat until hot but not smoking and sauté dried or fresh morels, stirring, until browned lightly, about 1 minute. If using dried morels, add reserved soaking liquid and boil until liquid is evaporated. Sauté dried or fresh morels, stirring until browned, about 3 minutes more. Wearing rubber gloves, stem and seed chile. Discard tomato stems and garlic stems. In a food processor pulse chile, tomatoes, garlic, morels, and epazote until chopped coarse (do not purée). In a bowl stir together chile mixture, water, and salt. (Salsa may be made 3 days ahead and chilled, covered. Bring salsa to room temperature before using.). For the best results, have all the ingredients at approximately the same temperature when you make this salsa: the mushrooms still warm from sautéing and the chile, tomatoes, and garlic still warm from pan-roasting. Note: To roast the chile, tomatoes, and garlic, we used a traditional comal, or griddle. Originally made of earthenware, this utensil is now usually found in iron or cast iron. Makes 1½ cups |
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