A Different Salsa

[KYHeirloomer]

The other night I made Chef Robert Del Grande's Grilled Lamb Chops with Salsa De Pasitas Rojas and Fennel Salad as it appears in the CIA's new book, Spain and the World Table.

The whole meal was spectacular, and next time I'm in Houston I'm going to try and look him up and thank him. But I wanted to share the Salsa De Pasitas Rojas recipe, because I think it would be great with chicken, venison, and even some pork recipes.

Salsa De Pasitas Rojas

1 cupgarlic cloves, peeled
1/2 cup sliced almonds
1/2 cup raisins
1/4 cup imported black olives, pitted
2 pasilla or ancho chiles, seeded*
1/4 cup lemon zest
1 cup extra virgin olive oil
2 white anchovies**
2/3 cup chicken broth
4 tsp balsamic vinegar
2 tsp salt

Combine the garlic cloves, almonds, raisins, olives, chiles, lemon zest and oil in a large saute pan. Heat over medium heat until the ingredients begin to fry lightly, 3-5 minutes. Cook until the garlic cloves are lightly browned and have softened and the raisins begin to puff, about 10 minutes. Add the white anchovies. Remove from the heat and allow the mixture to cool to room temperature.

Transfer the cooked mixture with the oil to a food processor. Process until nearly smooth, about 1 minute. With the food processor running, pour the chicken broth, vinegar, and salt into the ground mixture, and process until nearly smooth, about 1 minute. Adjust seasoning and refrigerate. This shold make 2 cups.

*Although the recipe doesn't specify, you should rough-chop the chilies.
** I couldn't find white anchovies. So just subbed regular canned ones, and it worked out fine.

[Cook Chatty Cathy]

Wow Thanks For Sharing This Kyh!!!

[KYHeirloomer]

Served the balance of this salsa on Tortilla Espanole we had as a first course last night. It was perfect.

This leads me to believe it would work nicely on many fritatta's. And even to top an omelette.