Indian Rasam- Spiced Tomato Soup
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves 4
2 tbsp sunflower oil
1 heaped tsp of garlic paste/fresh garlic grated
1 heaped tsp of ginger paste/fresh ginger grated
2 large dried red chiles (1 if you prefer it with less of a kick)
12 fresh curry leaves
1/2 tsp of crushed black pepper
1 tsp salt
1 tsp sugar
700g fresh tomatoes, roughly chopped
350ml water
a couple of sprigs of fresh coriander to garnish
black pepper to garnish
1. Warm the oil in a deep non-stick pan and when it is hot add the garlic, ginger, dried red chiles, fresh curry leaves and crushed black pepper and gently move around the pan so that the chiles darken and the ginger and garlic begin to bronze. Keep on a medium heat for a few minutes before adding the tomatoes, salt and sugar.
2. Move around the pan so that the tomatoes begin to soften and are completely covered in all of the ingredients. Then add the water and let it boil for a couple of minutes before lowering the heat and cover for 30 mins.
3. Using a hand blender blend the soup so that it is smooth and then pass through a sieve so that there are no pips or tomato skin and what remains is brilliant red, smooth thin rasam. Heat up the smooth rasam gently in the pan before serving.
4. Pour into cups and garnish with some fresh coriander and black pepper.
From chilliandmint.com