I’ve worked on this recipe a few times, tweaking it a bit each time. The last time I tried using it as a less wet alternative to salsa in the Yakisoburrito.
This time, I decided to make it completely a side dish, good for accompanying grilled meats and whatnot, and overall I am pretty satisfied with the result.
I replaced the rather thin wax pepper with a much meatier cousin, the pasilla pepper, and spiked everything with a bit of habanero. The result is a satisfying, toothsome dish that will fill many a belly quite nicely.
Before I continue on with the recipe, please let me shill an awesome project again briefly. Tiffany Simmons is writing a cookbook themed around tabletop gaming, and it is going to be awesome. Yes, I am taking part of it as a recipe tester. And if you’re in the Northern California Bay Area and are free on September 8th, you should consider joining me in San Rafael for a gaming and recipe testing/tasting event, I’ll be cooking up a storm! Just check out the Secret Passage reward level!
Ok, now back to the sortatash recipe.
