Norman Van Aken © Copyright 2014
This is fairly involved salsa but deeply flavored. It can dress grilled seafoods, pork and chicken.
Yield: About 2 Cups
1 ounce smoked bacon, diced
1 Tablespoon pure olive oil
1 Tablespoons butter
1 Chipotle pepper, toasted, seeds removed, and minced
2 cloves garlic, minced
1/3 red onion, peeled and diced medium
1 teaspoon sugar
1 large stalks celery, cleaned and diced medium
1/2 small red bell pepper, stem and seeds discarded, diced medium
1/2 small yellow bell pepper “ “ “ “ “ “
1 Tablespoon Spanish sherry wine vinegar
1 Cup Chicken Stock
1 bay leaves, broken
1/2 teaspoon cayenne
2/3 teaspoon freshly cracked black pepper
1/3 teaspoon sea salt
2/3 teaspoon Tabasco
1 Tablespoon fresh thyme leaves, chopped
1 Tablespoon fresh basil leaves “
1 Tablespoon fresh oregano leaves “
1 ½ Cups tomatoes concassé
Heat the smoked bacon and the olive oil in a large heavy saucepan on medium heat until the bacon is almost cooked. Now add the scotch bonnet, garlic and red onion. Turn up the heat to high and cook for about 5-8 minutes and the onions are lightly caramelized. Now add the butter and the sugar, celery and bell peppers. Cook until the bell peppers just begin to soften, about 10 minutes. Add the vinegar and allow the liquid to reduce.
Now add the bay leaves, cayenne, black pepper, salt, Tabasco, thyme, basil and 1 Cup of the stock. Reduce the heat to medium and stir as needed. Cook about 8-10 minutes.
Add the tomatoes and remaining stock and cook for about 20 minutes.
Adjust the seasoning to taste. Allow to cool and then store refrigerated until needed.