I like simple dip recipes which resemble like Indian spicy chutney recipes. So, when I was reviewing this book, I was happy to see a recipe that closely resemble chutney recipes. Yes in India chutney recipes are spicy not as sweet as here. I decide to try this Serrano and tomato salsa.
This recipe is from the book Peppers of the Americas: the Remarkable Capsicums That Forever Changed Flavor by Maricel E. Presilla .
This book is an extensive research into the various peppers of the Americas with 10 chapters. It has introduction with full of the biology of the peppers, including a beautiful illustration of a pepper labeling all the parts. The book also describes about what makes peppers Hot. The description is more look like you would find in scientific journals. Then there is an archeological history of peppers, the history of expansion and exploration carried around the world. I like the part where the author grows her own peppers and even explains how to grow peppers from seed. So, people like me who can’t get certain peppers in my local grocery store can probably grow then if I can get the seeds.
Then there are two galleries of fresh and dried peppers. Each comes with pictures, description and size and heat intensity. Also, there are recipes with peppers, which is only 1/4th part of the book. Recipes are detailed starting with drying peppers, roasting, broiling, storing. Dishes includes spice blends and vinegar to stews, casseroles etc. I tried Serrano and tomato salsa from this book. I like peppers and heat but trying 4 Serrano pepper in a dish with 3 tomatoes sounds too spicy for me, so I tried with 1 Serrano peppers.
I found pros of this book is that you get to know different varieties of peppers in Americas we can buy the book just to read the extensive research done on each pepper. But if you are looking for recipe book with peppers this may not be the one as it has few recipes and most of the peppers mentioned in the recipes are available only in specialty stores or you need to grow them in your garden. I like it to learn about the different varieties of peppers, grab one copy if you are spice enthusiast.
Serrano and tomato salsa
- 3 Roma tomatoes
- 1 Serrano pepper*
- 3 garlic cloves
- ½ teaspoon salt
- 2 tablespoon cilantro
- 1 tablespoon cold water if needed
- First roast the tomatoes in a cast iron skillet by flipping them in between to make sure it roasts uniformly.
- Then roast Serrano pepper.
- Then add garlic cloves, roast pepper, and salt and mash it using motor and pestle. Then add tomato and cilantro
- Then pulse once again to make coarse kind salsa. I think I made it little mushy.
- Try with your favorite chips.
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“I received this book from Blogging for Books for this review.”1
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.