Rhubarb and Hemp Seed Salsa
Ingredients: Rhubarb, Hemp seeds, Cascabel chili (rattlesnake chili), Arbol chili, Sugar · 30 min cook time · 350kcal · ~₩14,300
Ingredients
200g Rhubarb, 50g Hemp seeds, 5개 Cascabel chili (rattlesnake chili), 5개 Arbol chili, 10g Sugar, 50ml Water, 5g Salt, 30ml Mezcal, 2쪽 Garlic
Instructions
1. Chop the rhubarb.
2. Place the chopped rhubarb in a dry pan and roast it to char and intensify its flavor.
3. Toast the hemp seeds in a dry pan.
4. Toast the cascabel and arbol chilies in a dry pan until crispy. The cascabel chili provides flavor, and the arbol chili provides spice.
5. Add a little sugar and water to the roasted rhubarb and cook briefly, then remove from the stove.
6. In a molcajete, add the toasted hemp seeds and a little salt. Pound them first, then grind them by moving around the molcajete.
7. Add the toasted chilies to the molcajete. Grind them really hard until they form a paste. They should be crispy and easy to blend.
8. Heat the chili paste and add mezcal to make it a 'drunk' salsa (salsa borracha).
9. Gently smash the cooked rhubarb and garlic, ensuring the garlic is well mashed. The goal is to have small bits of ingredients for texture.
10. Combine all ingredients to create a nutty, spicy, creamy, slightly tart, sour, and sweet salsa with a smoky and charred flavor.
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