Friday, June 10, 2011

CHERRY TOMATO, DRIED CHILLI & HIBISCUS SALSA

Chilli Salsa 3 bis
"We do not live an equal life, but one of contrasts and patchworks; now a little joy, then a sorrow, now a sin, then a generous or brave action".
- Ralph Waldo Emerson

Rare are the people who would accept to live an insipid and hollow life without highs and lows or a uniform existence in which nothing good or bad happens and days flow in a homogenous way. At first, the thought of eradicating all troubles, drama, conflicts and discords is very appealing, but when you start to meditate a little more on the question, you soon realise that the lack of a healthy Russian mountain-style peak of emotions would be pure hell. Nobody can feel alive when neutrality surrounds them. Humans need to experience pain, sadness, despair, negativity and anger in order to understand the true meaning of pleasure, happinness, hope, positivity and peace. "Negative" and "positive" or Yin and Yang energies rule our world. There is no doubt that good and evil exist...

The same can be said about alimentation. Bland food is generally shunned, but on the contrary, dishes rich in different aromas always meet a frank success. The
re is absolutely nothing worse or more boring than vapid chow. It makes you lose your appetite as it is uninteresting and dull to the point of no return. The act of feeding then only becomes mechanical and its sole purpose if to fill the stomach. Eating should not only maintain your body in vigour, but should also uplift you soul, bring you joy, make you dream and titillate all your senses. It is an everyday celebration that can be compared to a Pagan life glorifying ritual.

As you might have guessed by now, I have no problem admitting that I am a zealous worshipper of firewo
rk flavors and a crazy spice enthusiast who loves to surprise my tastebuds rather than make them go to sleep with plainness. My passion for cuisines that rock is immense and I do not tolerate any form of taste obscurantism. Forbidding yourself to indulge in a meal is a crime and an insult to the almighty power that gave us the opportunity to materialize our spirit in the human form we impersonate and to walk this earth. It is our duty to make the most out of the time that has been granted to us during our current incarnation.

Chilli Salsa Flute Player 1 1 bis
I am a buoyant hedonist and an open-minded woman of extremes who has schizophrenic tastes and who cultivates an attraction for intensity and things that are in total opposition to one another. For example, I enjoy the cold season as much as the hot season. My idea of great climatic and atmospheric conditions usually differs from that of others. The perfect weather for me is when the sky is azure blue the sun is shining blindingly and the air is dry as well as reasonably hot - you can hear the birds singing a symphony and the grass is lush green -, but it is also when the skies are pitch black and threatening, lumps of clouds hover in the abysmal sky, the wind is blowing tempestly, lightening is striking wildly, rain is falling in big drops - you want to stay home and curl up in the settee with a cup of warm tea and a breathtaking vampyre romance book - or when the air is freezing cold and snow is dancing in the heavens above- you can admire the naked and frosty trees that appear like ghosts, the snow covering the landscapes, flocks of crows screaming hauntingly.

This contrast can also be observed in other domains that are close to my heart. Photos or artistic creations that talk t
o me are soft, dreamy, colorful and have pastel tones, yet I am a total sucker for dramatic pictures or illustrations that are dark, glooomy, morbid and monochromic. My interest in music are also quite neurotic as I listen to a wide variety of sounds. Those can be classified into two antagonist and distinct styles that can be described as "ugly", raw, agressive, grim, violent, nihilistic, dissonant, ominous, tenebrous, extreme, unorthodox, insolent, metallic, testosterone-fueled/war-like (Black Metal, Death Metal, Doom Thrash, harsh EBM, etc...) or beautiful, peaceful, empyrian, soothing, ethereal, bluesy, romantic, feminine, atmospheric, bubbly and luminous (Ambient Music, Electro Pop, Goth Rock, Blues, etc...). My choice of films is pretty eclectic too. I am able to watch thrillers, horror flicks and switch over to dramas without a problem (as long as they are not big cheesy Hollywood productions - I am a fan of small budget films, especially those from Scandinavia and Germany). Idem when it comes to homes, apparels and the masculine gender. Modern Botta-like buildings or design residences has as much effect on me as cute little old stonebuilt English cottages, NOLA Garden District mansions, American log cabins or Scandinavian colored (red, blue, white, yellow and brown) wooden houses. Funky, classy, sassy, boyish, gothicky, rock'n'roll and romantic clothes generally catch my eyes. Men I find attractive cannot fit in one category either as I have never had one particular type of man (I do have one selection criteria, though I must admit that I prefer lean males...). It all depends on how charming they are and how much charisma they have (however, I have a boyfriend, so I am not free anymore ;-P) . And the list can go on forever...

At the end it all comes down to character. I am fond of people or things that have personality. It is not suprising then that I appreciate food that hails from all f
our corners of the globe and crave ambrosial sweet treats as much as I dream of savory and fragrant specialities. I am addicted to yummy yums that make my drool, bring a smile to my face and make my mouth sing.

So, while I was reading the latest issue of Jamie Magazine (one of my favorite publications and a real source of inspiration), I stumbled upon a Mexican-inspired recipe for a tantilizingly crimson sauce that immediately caught my eye and fascinated me.


Jamie Oliver's funky "Hibiscus, Chipotle & Hibiscus Salsa" looked insanely palatable, unique and promising that I had to make it immediately! So, I went in the kitchen in order to check the contents of my cupboards and fridge to make sure that I had all the ingredients I needed on hand. Luckily, I could proceed to cook straight away and was able to concoct a zesty relish.

As I always have the tendency to make modifications to all the recipes I test, I made no exception with this one. I tweaked it to my convenience. Instead of only using one kind of chilli, I decided to combine chipotle chillies together with ancho chillies. I also thought it might be awesome to add a sprinkle of Peruvian oregano (less pungent and more lemony than its Mediterranean alter-ego) as well as a splash of olive oil and replaced the red vinegar by sherry vinegar.

Needless to say that I was pleased with the final outcome (impossible to fail when cooking one of "The Naked Chef's" dishes). The sauce was delicately tangy, ever so slightly sweet (cherry tomatoes & red onions), delightfully fresh, lushly smoky (chipotle chillies), elegantly chocolaty (ancho chillies), lightly herby, subtly garlicky and had a lovely intensity/deepness. A fabulous condiment that adds a touch of sunshine to any meal!

Chilli Salsa 1 bis
~ Cherry Tomato, Dried Chilli And Hibiscus Salsa ~
Adapted from a recipe by Jamie Oliver found in "Jamie Magazine", May/June 2011.

Makes about 400ml salsa.

Ingredients:
2 Dried chipotle chillies
2 Dried ancho chilies
10g Dried hibiscus flowers
3 Red onions, cut into quarters
5 Cloves garlic, skin on
240g Cherry tomatoes
2 Tbs Tamarind paste
2 Tbs Sherry vinegar
1/2 Tsp Peruvian dried oregano
4 Tbs Olive oil
1 - 1 1/2 Tsp Fine sea salt (to taste)
Freshly ground black pepper, to taste

Chilli Salsa 4 1 bis
Method:
1. Cut the cherry tomatoes in two and with the help of a teaspoon discard the seeds. Set aside.
2. Put the chillies and the hibiscus in a heavy-bottomed saucepan and cover with 120 ml boiling water.
3. Over low heat, simmer gently until you get a thickish deep red syrup.
4. Strain the juice into a bowl and discard the chillies as well as hibiscus flowers. Set aside.
5. Heat a non-stick frying pan or griddle (cast iron) pan until extremely hot, then add the onions. Char on all sides.
6. Halfway through the charring, throw in the garlic and let them get soft.
7. Once the garlic is well charred, peel and throw in a blender together with the tomatoes, syrup, onions, tamarind paste, vinegar, oregano, olive oil, salt and pepper.
8. Blitz until you obtain a thick, smooth and homogenous sauce.
9. Serve.

Remarks:
You can replace the sherry vinegar by red vinegar or white wine vinegar, and the Peruvian oregano by "normal" oregan (the flavor will be slightly diffrent) or even thyme.
This sauce can be kept in an airtight container in the fridge for about one week.

Serving suggestions:
Serve with grilled veggies or meat/fish, fried or hard boiled eggs, jacket or oven fried potatoes, or use in a burger or a sandwich.

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Chilli Salsa 2 bis
~ Salsa Aux Tomates Cerises, Piments Séchés Et A L'hibiscus ~
Recette adaptée d'une recette de Jamie Oliver trouvée dans "Jamie Magazine".

Pour environ 400ml de salsa.

Ingrédients:
2 Piment chipotle séchés
2 Piments ancho séchés
10g de Fleurs d'hibiscus séchées
3 Onions rouges, coupés en quartiers
5 Gousses d'ail, avec la peau
240g de Tomates cerises
2 CS de Pâte de tamarin
2 CS de Vinaigre de sherry
1/2 de CC d'Origan séché du Pérou
5 CS d'Huile d'olive
1 - 1 1/2 CC de Sel de mer fin (selon goût)
Poivre noir, fraîchement moulu, selon goût

Chilli Salsa Door 1 bis
Méthode:
1. Couper les tomates en deux et enlever les graines à l'aide d'une petite cuillère. Mettre de côté.
2. Mettre les piments et l'hibiscus dans une casserole et ajouter 120ml d'eau bouillante.
3. A température basse, faire cuire à petits bouillons jusqu'à obtention d'un mélange sirupeux et rouge foncé/pourpre.
4. Passer au chinois et jeter les piments ainsi que les fleurs d'hibiscus. Mettre le jus de côté.
5. Faire chauffer une poêle anti-adhésive ou en fonte à haute température, puis quand elle très chaude, ajouter les quartiers d'oignons et les faire "carboniser" légèrement (griller) sur tous les côtés.
6. Quand les oignons sont à moitié "carbonisés"/grillés, ajouter l'ail et le laisser cuire afin qu'il soit mou et grillé.
7. Une fois que les gousses d'ail ont été grillées, les peler et les mettre dans votre blender avec les tomates, le sirop, les oignons, la pâte de tamarin, le vinaigre, l'origan, l'huile, le sel et le poivre.
8. Mixer afin d'obtenir une sauce épaisse, homogène et lisse.
9. Servir.

Remarques:
Vous pouvez remplacer le vinaigre de sherry par du vinaigre de vin blanc ou rouge, et l'origan du Pérou par de l'origan "normal" (le goût sera un peu différent) ou même du thym séché.
Cette sauce peut être conservée au frigo, dan un récipient hermétiquement fermé, pendant une semaine maximum.

Idées de présentation:
Servir cette salsa avec des légumes, de la viande ou du poisson grillé, des oeufs au plat ou cuits durs, des pommes de terres au four ou en papillotte, ou comme garniture dans un burger ou un sandwich.

Chilli Salsa 5 bis

103 comments:

  1. Rosa, your beautifully constructed posts always put me in a good mood. It's like a mini-holiday every time I visit. :-)

    Your salsa looks fabulous!!

    Great Ralph Waldo Emerson quote too.

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  2. Bravo! I enjoyed reading this so much! I love the quote too.

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  3. hibiscus? sounds curious and tasty! I'll try, also because I love Jamie too :)

    ps: love your blog *.*
    have a nice weekend
    Alice

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  4. hou la la !!!!! piquant et savoureux ! quel délice!!!! les recettes sont magnifiques ici on est jamais déçu !!!

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  5. I love this post, Rosa. :-) Goes so beautifully with my thoughts this morning and makes me want to embrace life again with joy and hope and enthusiasm, not afraid of the bad times. :-)

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  6. such an interesting combo if ingredients! I'm really curious how hibiscus tastes in a salsa.

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  7. Sounds interesting/'funky'! We had hibiscus in our garden when growing up but we never used it for cooking, unfortunately. It would have been good to experiment.

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  8. Yum, wow, lovely flavors in there. Looks divine :)
    US Masala

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  9. WOW! My kinda ingredients! Your salsa sounds and looks fantastico!

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  10. There is nothing I love more than to find an intriguing recipe; this one fits the bill; hibiscus is used a lot in the middle east, as a tea, or as a vegetable with the okra; but I have never had it in a salsa. can't wait to try your version which I find more refined in taste than Chef Oliver, in all due respect! :)

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  11. Such an intriguing recipe Rosa. Love every ingredients that go into this salsa.

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  12. These photos are extraordinary.Very beautiful!

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  13. I knew the moment I laid my eyes on the title of this post, I was going to love it.

    From the lovely music in the background to the well chosen revealing words in this post, the woman behind the pictures emerges. Delightful!

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  14. Ohoh, that sounds like a delicious fire!! Love the idea of combining hibiscus and chillies and I am so intrigued to hear about the Peruvian oregano...

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  15. Des photos magnifiques, une belle invitation gourmande !
    Bisous et bon WE.

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  16. Watelse we need, simply irresistible..

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  17. i am with you. i adore spices, kicked up flavors, trying new ingredients with the old.
    yes, you are very creative!

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  18. Breathtaking photos and a great recipe!
    Love this post:)
    Cheers!

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  19. Lovely pictures Rosa- all of them.This is just my kind of sauce/salsa- chillis & tomatoes- what can go wrong!Awesome color!

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  20. my home country's national flower is the hibiscus. :)

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  21. Your photographs are work of art.It is such a pleasure looking at them.What is the music you have in background?

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  22. Brilliant red colours! I've seen some dried hibiscus in Greece - gonna have the grab some!

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  23. This looks so flavorful! I really need to find some tamarind paste.

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  24. Fotos und das Rezept gefallen mir ausserordentlich.

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  25. I loved the quote, the photos and the salsa of course!

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  26. waouw, quelle intéressante combinaison d'ingrédients, j'adore ! Bises.

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  27. Diaboliquement délicieuse cette petite sauce ^^ et j'aime beaucoup le cliché de l'angelot (là pour faire diversion ?!) Bon week end Miss Rosa :-)

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  28. I really enjoyed reading this post as well as the recipe. This harissa looks wonderful!
    Have a great day,
    Cheers

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  29. Rosa, when I read your opening and before I even arrived at this sentence "Humans need to experience pain, sadness, despair, negativity and anger in order to understand the true meaning of pleasure, happinness, hope, positivity and peace." it was just what I was going to answer. I totally agree. And you and I are so alike in so many ways! There is great pleasure to be found in all emotions and in everything around us that incites that wide range of emotions. It is also how I feel about food blogs: those whose writers dare bare all of their soul, all their emotions show me humans I can relate to! Always happy, flowery, perfect? I am just not interested. And this recipe? Wow! Pair it with something cool and mild and it is perfection!

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  30. DZOLI: Thanks! I think that what you heard was the Norwegian Metal band BORKNAGAR (in my blogroll you'll find the player and you'll be able to see which band is playing)...

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  31. I love this post Rosa! I totally agree. Theater would be pretty darn boring without strong human emotions ;-) That recipe sounds very tantalizing!

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  32. love this vibrant post of urs Rosa..I'm really becomin an ardent fan of ur posts!

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  33. This calls for 'karkadé" When I was a kid, my mom used to buy fresh roselles from the fresh market and we cooked it for syrup and left overs as confiture :-) I also used the fresh leaves in cooking "Chin Baung Kyaw", curry and salad. I love the sourish taste of the leaves :-)

    I'm KIV your recipe for next family gathering. Thanks for sharing ;-)

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  34. wauuu fantastica salsa come piace molto a me!

    stupende foto Rosa^^

    très bon we!

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  35. J'ai absolument TOUT pour faire cette salsa et je la réalise aujourd'hui. Je t'en redonne des nouvelles. Merci du partage Rosa!

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  36. Une très jolie proposition pleine de parfums
    J'imagine bien ce salsa pour parfumer un clafoutis salé ou encore une viande grillée.
    Bon samedi gourmand

    Virginie

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  37. An inspiring and thought provoking read Rosa, with a little spice included:D

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  38. Hi Rosa
    Reading your posts, you let us get closer to you by revealing all these aspects of your personality.
    Rightly said, food is so much more than just sustenance. For us fortunate few anyway. Love your adaptation of Jamie's recipe. Lovely photos too.

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  39. rosa this salsa is stunning!! I love all the flavors blended and the coclor is amazing, thank you for sharing

    sweetlife

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  40. I need to pick up Jamie Magazine more often. This salsa sounds amazing!

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  41. Yeah; j'ai tout en main pour préparer ça ce soir même! Je n'ai jamais utilisé mes fleurs d'hibiscus ainsi. Merci pour cette superbe idée!

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  42. Really great idea to put hibiscus with its so particular flavor.
    Bises

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  43. You are an incredibly talented writer. Those clicks and the recipe just make your writing and your virtual space a very sexy and irresistible spot for a foodie like me to visit often. Was waiting for this recipe and here it is! Love it! Loved every bit of your write up!!!!! Mo' please

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  44. beautiful post .. very inspiring! This salsa dip sounds so yummy.

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  45. Hi Rosa, This salsa is looking Gorgeous. A very well made post with beautiful pictures. Loved the new combo of ingredients and the recipe is so nicely made and presented. Its always fun to see ur appetizing recipes.Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!

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  46. Love the red hot colour... :D

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  47. I love what you have expressed here Rosa! We are seeing another side to you and that's a good thing! Love the salsa and love the drama...life just wouldn't be the same!

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  48. your post is a feast for soul and eyes!

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  49. tout dans le monochrome rouge J'adore !!pierre

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  50. waouahhh!! cette sauce me plait tellement! J'ai un stock d'hibiscus, donc c'est sure je vais m'y coller! Super blog, superbes photos bravo

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  51. Merci Rosa pour cette sauce superbe, colorée et de caractère!
    Bon dimanche!
    Bisous ♥

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  52. J'adore le piments, je suis addict à Jamie Oliver, et je comprends bien les dualités qui s'opposent en toi et te rendent si créative!
    Plein de raisons pour adopter cette sauce au plus vite!
    Bon dimanche!

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  53. OMG I had my volume all the way up and the music startled me. I'm so adventurous with spices too, do you like rubs?

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  54. So many things to love about this beautiful salsa! There are so many great flavors in there and I really love the addition of hibiscus!

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  55. c'est vraiment superbe, j'adore jamie O.
    Bises

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  56. My taste buds also prefer excitement. This salsa is so fun... neat idea to add the hibiscus.
    That little statue with the boy & piccolo is so sweet :)

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  57. This looks spice and exotic; a wonderful combination.

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  58. C'est toujours un vrai bonheur de te lire et dieu sait s'il faut que je m'accroche avec mon anglais approximatif.Avec toi je fais toujours coup double, je m'améliore en langue et je régale mes papilles. Un plaisir jamais déçu, toujours renouvelé.

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  59. Si c'est aussi bon que tes photos sont belles,alors je craque tout de suite!!!
    Bisous.
    Caro

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  60. Such intriguing flavors, a really unique combination.

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  61. Amazing recipe - never used Hibiscus flowers in a recipe before... Though, In India they are used extensively for lowering blood pressure...they are so good for you. Didn't know that they can be used for making something delicious too...Thanks for sharing...
    -Shilpa

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  62. Very inviting and yummy! Love the ingredients you've used especially the hibiscus.....

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  63. Jamie is an innovative and amusing chef. I do enjoy him...but did not know about the magazine.
    As I've gotten older, I like fewer ups and downs, but I do like spice, experimentation and the unusual in the kitchen. This looks wonderful, Rosa.

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  64. Oh my good, this is insanely delicious.

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  65. Rosa...you are as complex as you are unpredictable...however, always with charmingly great choices that are usually a crowd pleaser. I'm unfortunately not a fan of heat...however, I can really appreciate what was achieved with this recipe ;o)

    Have a great day and flavourful wishes,
    Claudia

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  66. Originale et intéressante recette et superbes photos comme d'habitude !
    Bien à toi
    verO

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  67. Not only your salsa looks fantastic but your pictures also.

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  68. Wonderful post. I totally agree. I feel people today put to much pressure on themselves to be happy all the time; it would not be right if we did not get sad or mad sometimes. I also love spicy foods and your salsa sounds wonderful. I love anything with chipotle peppers in it:)

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  69. C'est le genre de Dip que j'adore Rosa.

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  70. Rosa, your salsa is beautiful...love the idea of hibiscus...and the pictures are always great :-) Have a great week!

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  71. Cette salsa me met l'eau à la bouche ! Et en effet, pour accompagner des grillades, c'est parfait !
    Je te rejoins sur la notion des choix empreints de personnalité, caractère. Il est tellement facile de nos jours de succomber aux tendances.

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  72. How gorgeous is this! Love the flavours!

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  73. Just wonderful! Beautiful recipe and of course amazing photos Rosa :)

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  74. This is the queen of salsa. Insanely beautiful, Rosa! Everything about it is classy. I should grab some hibiscus if I see them on the roadside. It's Malaysian's national flower anyway. Thanks again for sharing this. Well done!

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  75. Hibiscus? What an intriguing addition. I bet it's sublime.

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  76. Wonderful writing, Rosa!! It's a pity I have not been here for long, sorry. Whereas all is interesting, i especially love and second the first para and your quote of Ralph Waldo Emerson's.

    You may also like Nick Cave's songs :-)

    I just said to my wife this morning that it was great to get excited or angry or upset about radio news for example, to show emotions; for me it's fun and a sign that I'm still alive.

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  77. heavenly! Where can I find hibiscus flower? Never this ingredient before :(

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  78. ESEF: Thanks for passing by and for the kind comment! Unfortunately, I've never eaten the fresh flowers... I hope you'll like this recipe.

    Cheers,

    Rosa

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  79. This is a beautifully written post Rosa. Love the way you describe your affinity with spice and your intrigue around the world. Love the look of the salsa.

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  80. Beautiful photos, as always! The salsa sounds and looks just heavenly!

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  81. Can't take my eyes off that salsa -- simply mouthwatering!! Beautiful clicks, as usual!

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  82. I really love the look of this salsa!!

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  83. Wow you really captured the essence of the salsa :) Thanks for sharing this great looking recipe.

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  84. Quelle couleur magnifique! Je pourrais la manger nature sur du pain! Et les photos sont sublimes.

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  85. Rosa!!! I am in LOVE with this salsa! It's so unique and the flavors are phenomenal..I love hot and spicy, so this one is bookmarked! However, not sure about hibiscus - I have a weird thing about using anyting 'flower' in my dishes..like licking perfumed soap! I think I may sub something fo it. Gorgeous photos!

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  86. i ate my first flower only recently, and i'm definitely game to try more. this is a lovely and super unique salsa, rosa!

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  87. I have never cooked with hibiscus. What a wonderful and clever dish. So glad you were inspired to share this with us!

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  88. Hey Rosa ! Ça faisait bien (trop) longtemps que je n'étais pas passée sur ton blog et je suis impressionnée par le nouveau look ! Enfin nouveau pour moi en tout cas ! Tes photos sont encore plus belles en grand format, et tes recettes toujours aussi bonnes ! Alors bravo, et bonne continuation !
    Cath

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  89. the flavors sound interesting and amazing! Thanks for this inspiration!

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  90. I love, love, love salsa! I've never seen hibiscus before, it's hard to find a lot of things here but I'm seeing it more and more in recipes. I might just have to order some online because this sounds so unique and delish!

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  91. I'm also addicted to fiery foods, and rock 'n' roll, and Jamie Oliver. Why, we're practically sisters! :)

    And I suppose it would be too costly to ship a jar of that lovely, molten salsa my way, so I'll make some instead.

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  92. Rosa I am so glad you shared this recipe with us - and also your feelings about living life and experiencing its highs and lows! I couldn't agree with you more about savoring the beauty of a blue sky and dancing around when thunderous dark clouds toll, this post was a great read!!

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  93. What a great tomato salsa. The texture, the color are very appetizing. I am glad to have found your blog, you have wonderful recipes and photos.

    Have a great weekend :)

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  94. Il me manque beaucoup d'ingrédients mais j'adorerais y goûter.
    bises
    Chrys

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  95. Cette sauce a l'air fabuleuse. Tu as vraiment tout dans tes placards toi!

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  96. What a great read, and I'm going to sound like a broken record but I love your photos. What a crazy interesting sounding salsa, I never would have thought to combine these flavors. Love it!

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  97. Rosa, oh Rosa! You have captured my heart and palate with this amazing flower-kissed salsa. Happy to share it with my reader's on my newer page about how to eat crab cakes ;)

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  98. Wonderful idea.... Please keep the good salsa recipes coming. I'm a beginning cook- my salsa might not turn out as pretty as yours, but I will keep trying!

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