Palm Hearts and Artichokes in Black Spicy Sauce
Salads • Mexican
Description
Palm Hearts and Artichokes in Black Spicy Sauce
Ingredients
- Red Onion ½ head
- Wine Vinegar 0.3 cup
- Tortilla 1 piece
- Habanero Pepper 1 piece
- Celery stalk 2 stalks
- Vegetable Oil ¼ cup
- Freshly squeezed lemon juice ¼ cup
- Canned Palm Hearts 15 oz
- Salt to taste
- Canned Artichokes 15 oz
- Cherry Tomatoes 5 oz
- Radish 5 oz
- Cilantro 0 oz
Step-by-Step Guide
Step 1
Combine the onion and ¼ cup of vinegar in a small bowl. Cover with plastic wrap, pressing it against the surface of the liquid. Chill until the onion takes on a uniform pink color (at least 4 hours).
Step 2
Heat a medium-sized skillet over medium heat, preferably cast iron. Toast the tortilla and chili until charred, about 8-10 minutes. Let cool.
Step 3
Combine the tortilla, chili, celery, oil, lemon juice with the remaining 2 tablespoons of vinegar and blend until smooth. Strain into a small bowl through a fine sieve lined with cheesecloth. Discard the solids. Add enough palm heart marinade to reach 1 cup; season with salt.
Step 4
In a large bowl, combine the palm hearts and artichokes, tomatoes, and radish, mix with the sauce, and season with salt. Let sit for at least 30 minutes.
Step 5
Before serving, remove the onion from the marinade and add it to the pickled vegetables, sprinkle with cilantro. Toss and transfer to a serving dish. Drizzle with remaining marinade or serve it in sauceboats.
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