Page 6 October 4 , 2012 W e are very lucky. We live in the land of plenty. I have worked in 30 different cities and none of them com pare to L.A. when it and how to bang them comes to produce. by Chef Shafer We can go to our local markets and pick up anything we want almost year round. But even more important is our neighborhood farmers markets. These local farmers drive through the night to our cities and bring us the freshest in fruits and produce. On any given day in the South Bay, you can find a market open and get wonderful fresh product and even get a little exercise while there. This week I went to the Downtown Torrance Market Place and bought some wonderful sweet and spicy chilies. I picked up some red bell, pasilla, and jalapeno peppers, took them back to the kitchen and roasted them over the grill until the skin was nice and black but not burnt. Then placed the in a plastic back to help steam the skin off. After they cooled, I then peeled and seeded them. What to do with them now… The Chef Fire Roasted 3 Chili Cilantro and Orange Salsa 2 bell peppers 3 pasilla peppers 2 to 4 jalapenos depending on how hot you want it Dice all of the roasted, peeled and seeded peppers and set into a large bowl 2-quart size Note: when peeling and seeding chilies be sure to wear gloves or wash your hands thoroughly Add 2 cups diced fresh tomatoes 1 cup diced red onion ½ a bunch chopped cilantro don’t forget to rinse the cilantro in cold water 1 cup fresh squeezed orange juice Salt, pepper This salsa can be used for seafood tacos, grilled chicken or pork or to accent soups or salad. With no oil in it, it will be heart and waist line friendly.
Lawndale 10.04.12
To see the actual publication please follow the link above