I made chef Nud Dudhia’s Vegetarian Eggplant Pibil recipe. Words can not do justice to explain how delicious it was. My gosh it might have been made with some of the best flavors that I’ve ever tasted. I wanted to taste the same flavors in a salsa that I could use for anything so here are all the flavors of the vegetarian eggplant pibil in a salsa. It is hard to judge serving size but my guess is that it will be around 8 servings.
Ingredients for around 8 servings
3 habanero peppers (wear gloves, a mask and protective eye ware) – seeds and stems removed cut in half
3 large tomatoes – remove cores, rough cut
1 onion- slice thin
3 garlic cloves in husks
3 1/2 oz water
1 Tablespoon sherry vinegar
2 Tablespoons white vinegar
1 Tablespoon ground achiote
1 teaspoon dried oregano
1 clove
1 cinnamon stick
1 Tablespoon black peppercorns
1/2 Tablespoon cumin seeds
4 allspice berries
1 orange – just the fresh squeezed juice
1 teaspoon sea salt
1/4 cup cilantro
2 tablespoons mint
2 Tablespoons scallions
Directions
Turn on your broiler. Be careful and wear gloves. The habaneros, tomato, onion and garlic all get blackened. They get down at different times so don’t mix them up. Garlic stays hot a while. When cool enough to handle peel them.
The whole spices get toasted (clove, cinnamon stick, peppercorns, cumin seeds, allspice berries). You can do this in a pan on medium high…you toast till fragrant. But I like putting the spices in the oven while I’m broiling the vegetables. I left mine in until I smelled the spices. (around a minute) Spices need to cool and then you grind them.
You blend up all the blackened vegetables, the spices that you toasted and ground, the 3 1/2 oz water, vinegars, achiote, oregano, orange juice, salt, cilantro, mint, and scallions.
This salsa is FORKING. FORKING FORKING FANTABULOUS!
I used some with my tacos. Made blue tortillas, lime pickled onions, and a few other salsas.
A special THANKS!!!!! To chef Nud Dudhia for his FORKING AMAZING Vegetarian Eggplant Pibil Recipe so I could make this as salsa too!
