Chicago Chef Ryan Hutmacher Being Featured on "The Chew:" Big Game Salsa Bar

January 26, 2014 (CHICAGO)

Chef Ryan Hutmacher is the founder of Centered Chef and will be featured on the show on Wednesday, January 29th.

He's one of six finalists. "The Chew" airs at noon on ABC 7. He stopped by the ABC 7 Studio to show us how to create a "Big Game" Salsa Bar for the Super Bowl.

"Big Game" Salsa Bar

Salsa Roja
Serves 12

2 dried chiles (morita or passilla)
¼ cup water
1 clove garlic, unpeeled
1 medium white onion, quartered
1 lb (4 to 5 medium-size) roma tomatoes, whole
½ cup fresh cilantro, rinsed and chopped
½ tsp kosher salt

Simmer ¼ cup water.
Pour over dried chiles and let steep for five minutes.
Drain, remove stems.

In an unoiled, cast iron or similar skillet, over medium-low heat, roast the following ingredients until dark, charred spots begin to develop:
Garlic: about 8-10 minutes, turning half way through. Cool and discard the papery skins.
Onion: about 20 minutes, rotating every 5 minutes to char each side
Tomatoes: about 20 minutes, rotating every 5 minutes to char each side

Add the chiles, garlic, onion, tomatoes, cilantro and salt.
Puree salsa mixture until completely smooth and set aside for later use. Season with more salt if necessary.

Fresh Tomatillo Avocado Salsa
Serves 12

5 tomatillos, rinsed, peeled & halved
¼ white onion, raw
1 serrano chile pepper, raw
1 clove garlic, fresh
½ cup fresh cilantro, rinsed and chopped
¼ each avocado, flesh
Water, as needed
Salt, to taste

Put all ingredients in a blender and pulse until smooth.
Adjust consistency by adding water to thin.
Add salt to adjust seasoning.

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