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Prepare vegetables for salsas and sauces that are full of garden-fresh flavor.

MANTENER PANTALLA ENCENDIDA

Rendimiento: 2-3 Cups (Each)

Ingredientes
Pizza Sauce
–2 pints cherry tomatoes or 2 pounds Roma tomatoes

–1 small yellow onion, sliced

–2 cloves garlic, sliced

–2 tablespoons olive oil

–1½ teaspoons kosher salt

–1 teaspoon dried oregano

–½ teaspoon red pepper flakes

Salsa Roja
–4 Roma tomatoes, quartered

–1 medium yellow onion, roughly chopped

–1 jalapeño, roughly chopped

–4 cloves garlic

–1 chipotle chile in adobo, chopped

–2 tablespoons olive oil

–1 teaspoon salt

–Juice of 1 lime

–¼ cup cilantro leaves

Salsa Verde
–2 pounds tomatillos, husks removed, washed

–2 poblanos, seeded and roughly chopped

–2–3 jalapeños (optionally, remove seeds)

–1 onion, large diced

–1 bunch scallions, trimmed and cut in 2-inch pieces

–6 cloves garlic

–2 tablespoons grapeseed oil

–¼ cup lime juice

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Método de preparación

Pizza Sauce:

  1. Preheat oven to 375°F Convection Steam Mode.
  2. In a large bowl, combine all ingredients and toss. Spread evenly across enameled broiler pan.
  3. Slide pan into oven at rack position “2.” Cook for 15–20 minutes until tomato skins are browned and roasted but not burnt and onions are golden.
  4. Process vegetables in food processor, mill, or blender until smooth. Adjust seasoning as necessary. Let cool before applying to raw pizza dough.
  5. Drop them into boiling water and cook about 9 minutes or until barely tender.
  6. Drain and place in ice water to stop the cooking. Drain well and set aside.

Salsa Roja:

  1. Preheat oven to 425°F Convection Steam Mode.
  2. In a large bowl, combine tomatoes, onion, jalapeño, garlic, chipotle, olive oil, and salt. Toss to combine. Spread evenly across enameled broiler pan.  
  3. Slide pan into oven at rack position “2.” Cook for 20–25 minutes until vegetables are nicely browned and charred on the edges.
  4. Process vegetables in food processor, mill, or blender to a coarse texture. Add lime juice and cilantro leaves and process until well incorporated. Adjust seasoning with salt, lime juice, or more cilantro as needed.

 

Salsa Verde:

  1. Preheat oven to 400°F Convection Steam Mode. 
  2. In a large bowl, combine tomatillos, poblanos, jalapeños, onion, scallions, garlic, and oil; season generously with salt and pepper. Toss to combine. Spread evenly across enameled broiler pan.
  3. Slide pan into oven at rack position “2.” Cook for 18 minutes; remove when edges of vegetables are lightly browned. Set aside to cool.
  4. Once cooled, transfer to food processor, mill, or blender and add lime juice and water. Process until mostly smooth, then add cilantro and process for another 10–15 seconds until well blended. Season to taste with salt, pepper, and additional lime juice as needed.



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