Lots of cooking going on this weekend… Below is Corey’s salsa naranja (orange salsa, called that because of the color, not the ingredients). If you like green sauce, or salsa verde, on your enchildas or burritos, you’ll like this. Adjust the number of jalapenos to your taste, and make sure to take the seeds out and the white pith if you want the flavor without the heat.
Corey’s Salsa Naranja
Preheat the oven to 375 degrees.
Wash and cut up all the vegetables as shown above, and put everything in a large roasting pan, spread out to an even layer.
Spray vegetable or olive oil across the veggies (we bought a Misto pump sprayer at a Cost+World Market, no more Pam ever. :)), but you can sprinkle it as well…
Put the pan in the oven at 375 degrees for hour to an hour and a half. Don’t let it burn… but everything should be well caramelized (browned, if you’re not a food geek).
Let it cool off naturally, and then put all the veggies in the blender or food processor, along with any juice that’s in the bottom of the pan. Corey adds a tablespoon or two of the vinegar in a jar of pickled jalapenos, or you can use white vinegar, if you don’t have any prepared pickles…
It’s going to be thick… when Cor’s using it to cook with, he always uses chicken stock or other stock preparation to go with it. Adds tons of flavor, much like salse verde, and can be used with any dish that needs spicing up!
Photos by LCHannon