Sopa Seca- Dry Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 large tomato
1 large jalapeno chile
1 small onion, coarsely chopped
1 large garlic clove
6 sprigs of cilantro
1/4 cup vegetable oil
1 (7 oz.) package small shaped pasta such as melon seeds or alphabet
2 cups chicken stock or water
Instructions:
Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno on the griddle and cook, turning frequently, until the skin of the tomato and chile is blackened and blistered all over, about 15 minutes.
Transfer the tomato to a bowl to hold the juices. Place the chile in a small plastic or paper bag and let it rest for about 10 minutes. When the two are cool enough to handle, peel off the charred skins. If some tiny blackened bits remain, they will just add to the flavor. Be sure to save all the delicious juices. Place the tomato, onion, garlic, cilantro and jalapeno chile in a blender or food processor and process until almost smooth, about 1 minute. Reserve the mixture.
Place the oil in a small Dutch oven or medium saucepan and heat over medium-high heat until the oil ripples. Add the pasta and cook, stirring constantly, until golden, then remove all but about 2 Tbsp. of the oil. Add the reserved pureed tomato mixture and cook, stirring often, for 2 minutes. Reduce the heat to low and add the chicken stock. Bring to a simmer, then cover Dutch oven and cook for 20 minutes or until the liquid is absorbed.
Serve with shredded parmesan cheese and pico de gallo salsa if desired.
Recipe by Zarela Martinez.