This is pretty much the most husband-approved way I’ve ever made brussels sprouts!!!!
The toddler is a….shall we say, work in progress.
I adore these little nuggets of cruciferous cuteness pretty much any which way, but they’re a hard sell to pretty much everyone else in my household.
Mike thinks they’re too bitter. Remy thinks they’re too green. (sigh)
BUT when they’re doused in spicy salmorejo, topped with pickled onions, and dotted with queso fresco? At least two of the three of us will happily inhale them.
This recipe does require a few different components, but both the salmorejo and the pickled onions can be made ahead so when you’re ready to cook the brussels sprouts the whole thing takes about ten minutes.
Salmorejo is a Spanish dip made from tomatoes, bread, olive oil, and garlic. The Mexican version omits the bread and replaces it with charred alliums and a whole lot of chipotle spice. It’s kind of addictive and once you make it you’ll want to be dipping all the things into it.
The pickled onions are infused with the spice of chile de arbol and Mexican oregano. They are quick to make, but get better as they age, so I try to keep a jar in the fridge at all times.
- 1 lb brussels sprouts, quartered
- 2 tbsp olive oil
- pinch of salt
- black pepper, to taste
- ⅓ cup Mexican salmorejo (recipe below)
- ¼ cup pickled onions (recipe below)
- queso fresco, to garnish
- ½ small onion
- 1 garlic clove
- 4 large Roma tomatoes or whole canned San Marzano tomatoes
- ¼ cup fresh cilantro
- ½ chipotle chile in adobo
- 2 tsp ancho or chipotle chile powder
- 1 tsp dried Mexican oregano
- ½ tsp fine sea salt
- black pepper, to taste
- 2 medium onions, cut into ¼ inch rings
- 2 or 3 dried chile de arbol, stemmed and seeded
- 1½ cups distilled white vinegar
- 1½ cups water
- 2 tsp fine sea salt
- 2 tsp sugar
- 1½ tbsp dried Mexican oregano
- Heat broiler over high heat.
- Toss the brussels sprouts with the olive oil, salt, and black pepper. Spread on a a baking sheet and broil until charred and cooked through, about 8-10 minutes, flipping halfway through cooking.
- Spread the salmorejo over the bottom of a serving plate. Top with the brussels sprouts, pickled onions, and queso fresco.
- Heat the broiler. Place the onion and garlic on a small baking sheet and broil until browned, about 3 minutes. Flip over and broil for another 3 minutes, or until the second side is browned. Set aside.
- In the bowl of a food processor or blender, combine the tomatoes, onion, garlic, cilantro, chipotle, chile powder, oregano, salt, and black pepper. Pulse until pureed. Season to taste with salt and black pepper.
- Put the onions in a Mason jar or other heatproof container.
- Toast the chiles in a skillet until dark and fragrant, about 1 minute. Set aside.
- In a medium saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil. Stir in the oregano and chiles, then remove from the heat.
- Pour the vinegar mixture over the onions and allow to cool to room temperature. Store in the refrigerator for up to 2 weeks.