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Title: Salsa Spaghetti
Categories: Spice Salsa Sauce Pasta
Yield: 1 Servings
| 1 | Fresh tomato | |
| 8 | Fresh jalapenos | |
| 1 | md | Onion |
| 3 | ts | Olive oil |
| 3 | ts | Soy sauce |
| 3 | Garlic cloves | |
| 5 | tb | Parmesan cheese |
| Pasta | ||
| 1 | md | Onion, chopped |
| 5 | Bay leaves | |
| 1/4 | lb | Ground beef |
| 3 | Strips bacon, chopped | |
| 1 | Fresh tomato, chopped |
Place chiles, onion, garlic and olive oil in a food processor and pulse 4 times or until fine chop. Chop tomato and add it along with the soy and parmesan and mix together. Refrigerate overnight.
Boil your spaghetti noodles, about a hand full, and while they cook, saute: onion bay leaves ground beef bacon fresh tomato and then simmer on high for a while. Drain fat and allow to dry out a bit on the heat as this releases more flavors of the bay leaf. Turn heat off and cover. Drain spaghetti & reserve 1/4 to 1/2 cup liquid. Add spaghetti to the saute mix. Lastly add 4-6 Tbs of the salsa (or more to taste) and mix thoroughly. A final dash of tomato paste and the reserved water adds the final touch. Serve with fresh parmesan, breadsticks, and a nice salad with extra salsa on the side.
Don't write and tell me that something with soy sauce and parmesan cheese isn't salsa...we're taking some culinary liberties here...maybe mole? :)
HotHeads@aol.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
Prepare the salsa ahead:
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