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to Cook’s Corner at California Gardens!
Roasted Tomato and Pepper Dipping
Sauce
This
sauce is excellent as a marinade and dipping sauce for poached shrimp or
as a salsa for chips.
2
large tomatoes, quartered
1
large onion, peeled and quartered
1
large bell pepper, quartered and seeds removed
2
jalapeno chiles, quartered (optional)
3
tablespoons olive oil
1
tablespoon kosher salt
1/2
cup orange juice
Juice
of 1 lime
1
small red onion, diced
1
small bunch of scallions, chopped
1
ripe avocado
1
pound precooked shrimp (optional)
Preheat your
oven to 350°F.
Quarter
all of the vegetables and toss in olive oil. You can choose to
remove the jalapeno seeds or leave them in depending on your heat
tolerance. Leaving the seeds in will make for a much spicier
dip. Toss all of the vegetables with the olive oil and spread out on
a baking sheet. Sprinkle generously with kosher salt. Roast
for 15-20 minutes, or until well charred.
Combine
the roasted vegetables in the bowl of a food processor with the orange and
lime juices. Puree until smooth.
If
serving with shrimp, cover precooked shrimp in the sauce and refrigerate
for at least 30 minutes. Remove the shrimp from the sauce and serve
with the dipping sauce on the side. Garnish the sauce with diced red
onion, scallions, and avocado slices.
If
using as a salsa, refrigerate the sauce alone for at least 30
minutes. Garnish with diced red onion, scallions, and avocado
slices.
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