Iceberg Lettuce + El Salvador; Grilled Iceberg with Relajo and Salsa Negra

Ease of Preparation: Medium

Yield: 4 salads

Ingredients:

Relajo Spice:

• 3 tablespoons (45 ml) sesame seeds
• 2 tablespoons (30 ml) pumpkin seeds
• 2 tablespoons (30 ml) roasted peanuts
• 2 dried ancho (or pasilla) chilies, stemmed, seeded, torn
• 1 tablespoon (15 ml) cumin seed
• 1 tablespoon (15 ml) black peppercorns
• 2 tablespoons (30 ml) oregano
• 1 tablespoon (15 ml) thyme
• 1 tablespoon (15 ml) achiote powder (annatto)

Salsa Negra:

• 2 pounds (907 g) cherry tomatoes, on the vine
• 1 yellow onion, chopped
• ½ cup (120 ml) vegetable oil (more if needed?)
• ¼ cup (60 ml) Relajo Spice
• ¼ cup (60 ml) white vinegar
• ¼ cup (60 ml) molasses
• Salt

Wedge:

• 1 head iceberg lettuce, quartered, leaving the core intact
• Oil, for grilling
• Salt and Relajo Spice
• Salsa Negra
• Mayonnaise + sour cream, mixed in squeeze bottle, to garnish
• Grated feta (or Cotija or Queso Duro), to garnish

Method:

For the Relajo Spice:

In a dry pan over high heat, combine and toast the sesame seeds, pumpkin seeds, peanuts, chilies, and cumin. Keep tossing and toasting 2-3 minutes, until seeds are aromatic and golden, and the chili is dry and crisp.

Immediately remove from pan to cool.

In a spice mill, combine the toasted seed mixture with the peppercorns, oregano, thyme and achiote. Blitz to a fine powder.

If not using right away, store in a clean jar with a tight lid in a cool, dark place.

For the Salsa Negra:

Preheat grill to high heat.

Grill the tomatoes on the stems until charred black, flipping halfway.

In a pan over medium high heat, combine the oil and onion and fry for 5-6 minutes, until onion is brown.

Add the Relajo Spice and sizzle for 1 minute until aromatic.

Remove the stems from the charred tomatoes and add the tomatoes to the pan, lower heat and fry, stirring frequently, until evenly dark, about 1-2 minutes.

Add the vinegar and boil until vinegar is absorbed completely.

Stir in the molasses, season with salt, and remove from heat.

In a blender, blitz until smooth.

Heat again, stirring over low heat for about 1 ½ hours, until broken and black. Reserve warm.

For the Wedge:

Preheat a grill to high heat.

Toss salad wedges with oil, salt, and Relajo Spices to season.

Grill the wedges, 1 minute to a side, until nicely charred

Keep warm.

To Serve:

Spread a bit of Salsa Negra on a plate. Place over the Grilled Lettuce Wedge.

Garnish with mayo/sour cream, grated feta (or Queso Duro), and a dusting of Relajo Spice.

Serve warm.