Ewww! You can only do this at Halloween time. So, I had to!
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All of this is edible. The Pumpkin head is a delicata squash. I burned it a little to give it a banged up look. When roasted you can eat this whole squash- skin and all. The hair is roasted poblano chiles. And then, the salsa of course!
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Thank you Connor and Sully for cooking with me today! Connor got his ‘molcajete’ or mortar and pestle recently so we wanted to use it together.
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Connor made a salsa verde (green salsa) by grilling some tomatillos, green onion, and garlic.
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I made a salsa raja (red salsa) by grilling tomato, serrano and a garlic clove.
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Salsa en Molcajete (Roasted Salsa)
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Ingredients:
- 1 tomato
- 1 jalapeño or serrano chile
- 1 garlic clove
- about ¼ tsp. salt
Directions:
First, roast the tomato, chile, and garlic. I did this on a comal, but you can do it on a griddle, cast iron pan or in the oven under the broiler. It just takes a couple minutes. Turn veggies with tongs to get even browning on all sides as much as possible. (You may start coughing like I did if the chile is hot) You roast them until there is just some black spots and the tomato is kind of soft.
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Then, pure the garlic with salt first, in the molcajete or blender.
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Then, add the chile (remove seeds if you want less spice). Puree.
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Then, add the tomato. Taste and add more salt if needed.
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Keeps really well in the fridge for a couple days. It’s super addicting with chips and avocado.
More Halloween Foods:
@chefjoanna Salsa in a squash head ##halloween ##halloween2020 ##salsa ##fyp ##learnontiktok ##scaryfood
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