Sunday, 08 January 2012
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Recipe from Salsas of the World by "Mark Miller, Robert Quintana" (Gibbs Smith, 2011)
I had to include a smoky salsa that highlights everyone's favorite smoky food of all time: bacon. Bacon is not just something that accompanies eggs in the morning anymore; it has moved from side dish to celebrity star. America has become infatuated with bacon-we live in an era of bacon mania! There are bacon swizzle sticks appearing in swanky martini bars, bacon ice cream for dessert in 3-star Michelin restaurants, and bacon being used as the main secret ingredient on Iron Chef. It even appears in dainty cupcakes with caramel frosting. There are also "bacon of the month" clubs where each month for a year you receive seven different artisanal types of bacon (there are now more than 150 different bacons made in the United States) with a complete description of how they are made, what was used to do the smoking, and what heritage, natural, free-range breed was used.
Photograph by Jon Edwards from Salsas of the World by Mark Miller and Robert Quintana. Reprinted with permission by Gibbs Smith.
Preheat oven to 325 degrees F and cook the bacon on a wire rack with a drip pan for 12 to 14 minutes. The bacon is done when it is still slightly chewy and juicy; crispy bacon is not recommended. When cool, cut the bacon into 1/3-inch dice.
- 3 slices smoked center cut bacon
- 4 jalapeños
- 2 avocados
- 1 green onion, sliced in thin rings
- 3 tablespoons tangerine juice
- 1/2 teaspoon smoked salt
- 1 teaspoon Green Jalapeño Pepper Tabasco
- 1 teaspoon honey Dijon mustard
Over an open flame with a grill plate, fire roast the jalapeños. Place in a plastic bag to steam.
When cool, peel, deseed, and dice in 1/4-inch pieces. Peel and remove the pit from the avocados; place the flesh in a mixing bowl. Add diced bacon, diced jalapeños, tangerine juice, smoked salt, Tabasco, and mustard and mix. Yield 2 cups.
Tip: Look for center cut bacon. It contains a lot less fat and more meat than average bacon. Try to get nitrate-free bacon if you can source it. If you can find jalapeño bacon, even better. This salsa is delectable with BLTs.
Last Updated ( Sunday, 08 January 2012 )