I have adapted a salsa recipe from Michael Chiarello’s Casual Cooking, 2002, a favorite Little Jewel.
SALSA ROSA
As a native Angeleno I love salsa of any kind. My adaptation of Salsa Rosa is easy, spicy and all things salsa sould be. The original recipe used roasted bell peppers, but I have substituted small tomatoes on the vine and a Serrano chile- so LA.
SIMPLE SALSA
Salsas can contain many ingredients but this one is simple; tomatoes, Serrano, chili paste and olive oil, easy! It is hot, so begin with a small amount of chile paste and roasted serrano, increase to your taste.
To make a vinaigrette for pasta (shown here) or fish, use 1 cup Salsa Rosa, 1/4 cup olive oil and 2 tablespoons balsamic vinegar and blend well. Adjust to taste. The pasta is coated with a sheer yet flavor foward sauce; no heavy tomato sauce here. Also mix salsa into butter for chili butter corn in the cob.
NAPA STYLE
I miss Chef Chairello’s cooking and his products at Napa Style. Sadly, he passed in 2023, he will be missed but his recipes live on in his cookbooks and Food Network. Cheers.
As always, enjoy. B
