Hello friends,
If y’all follow us on IG, you may have seen that I am in Barcelona at the moment. I rarely take time off, and even more rarely travel outside of north America. So, this brief trip is a big deal for me. I am enjoying all sorts of wonderful seafood, cured meats and vermut.
That being said, our team, J & Emma, are still hard at work in Berkeley making sure that Bolita is still running. J is cooking and grinding nixtamal for our accounts, including Californios, Vaca Birria and Tahona Mercado. Emma is roasting and cooking over 80 lbs of Sea Level Farms Early Girl and Kula Nursery Desi tomatoes for us to use throughout the year in salsas and braises.
J & Emma are making our delicious Tomato, Chipotle, Hoja Santa Salsa for this weeks’s orders. We also have tetelas and lamb tamales, did you order yours this week?
Recipe: Early Girl Tomato, Chipotle, Hoja Santa Salsa
Ingredients
1 kg Early Girl or Desi Tomatoes (Plum tomatoes work just fine)
200 g White onion, roughly chopped
90 g Garlic cloves
30 g hoja santa, roughly chopped
4 ea chipotle peppers dry, or 30 g chipotle flakes ( we like Burlap & Barrel)
100 ml grapeseed oil
50 ml sherry vinegar
50 g salt
To Prepare
Preheat oven to 500 (or as hot as it gets). Core tomatoes and cut in half, vertically through the core. Toss in bowl with 75ml of oil. In separate bowl, toss Onion in remaining oil.
On a sheet tray or roasting pan, place tomatoes flesh side down and roast for 10 minutes, or until skin is blistered and blackened. While tomatoes cool, roast onions in separate pan until charred, 10-12 minutes.
Once tomatoes are cool enough to handle, with your hands, pull off blistered tomato skins. They should come off easily. Add garlic, hoja santa, chipotle, salt, sherry vinegar and roasted onion. Lower oven temperature to 350 and roast until the vegetable mixture is jammy, vinegar has mostly cooked off, and garlic cloves are fully softened, for 18-25 minutes (depending on the moisture of the tomatoes)
Once cool, pulse vegetable mixture in a food processor just enough to break everything apart, nit quite a puree. Season with salt, olive oil, and more chipotle flakes if you want more heat.
Friday 8/20- Pre-Order and Walk-Up Sales, Bolita, 2701 8th St. Berkeley Ca, 5:00pm - 7:00pm
Pre-Order HERE Lamb Shoulder, Pepper, Tomato Tamales, Herb Jam Tetelas, Salsas, Masa
Thursday 8/26- Pre-Order and Walk-Up Sales, Food Wise Mission Mercado, San Francisco, 3:00pm - 7:00pm
Keep an eye our for Pre-Orders and menu information
Friday 8/27- Pre-Order and Walk-Up Sales, Bolita, 2701 8th St. Berkeley Ca, 5:00pm - 7:00pm
Keep an eye our for Pre-Orders and menu information
Friday 10/4- Hammerling Winery First Friday, 1350 Fifth St, 4:00-7:00pm
Thank you for supporting Bolita! We hope to see you soon and can’t wait to feed you!