Spicy Brussels Sprouts with Salmorejo and Pickled Onions
Charred brussels sprouts are paired with spicy salmorejo salsa and pickled onions in this addictive fall side dish.
Yield: 4 servings
Ingredients
For the brussels sprouts
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
For the Mexican salmorejo
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
For the pickled onions
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
Instructions
For the brussels sprouts
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.
For the salmorejo
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.
For the pickled onions
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.