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Rocking Breakfast – Recipe #4

January 21, 2015

I really need a blender. It’s kind of ridiculous that I still don’t have one. Earlier this week I found myself breaking out the hand cranked food mill to thicken a pressure cooked soup with bits of softened potato, white bean, celery root, and yellow carrots. The work wasn’t hard, and the soup was probably better for the effort. It just took time and was a pain in the neck.

You will need a blender to make Josh Coletto’s Salsa Roja.

Once again he’s sharing a recipe from his unimaginably popular Rock N Roll Brunch series. These are held just once a month at The Low Beat in Albany. Doors open at 10:30 a.m. and it gets crowded soon after. Popular dishes run out early. And last month it was so busy that late arrivals had to be turned away.

So maybe you missed the braised bacon enchiladas with dried chile sauce, aged cheddar, sunny side duck egg, black beans, lime crema, and home fries. It’s too bad, because the menu changes every month. This Sunday, when Josh brings his Brunch back to The Low Beat, the menu will be totally different.

But if you have a blender, you can make that dried chile sauce at home. I’ll let Josh tell you a little about it.

“This recipe is for one of my favorite condiments that can be used on pretty much anything. Last month, I used it as a sort of enchilada sauce, but it can be used in tacos, on eggs, over burritos…just anything really.”

Salsa Roja
10 ea dried Guajillo chiles (you could also substitute New Mexico or other non-spicy dried chiles)
3 ea dried chipotle chiles
2 ea onions
8 cloves garlic
1 cup red wine vinegar
1 bunch cilantro
1 teaspoon cumin
salt and pepper to taste

1.) Place all the dried chiles on a sheet pan and throw in oven at 300 degrees for 5 minutes. Pull out, allow to cool and deseed peppers.
2.) Peel onions and cut in half, place cut side down on open flame of stove (or under broiler) until black….and I mean BLACK.
3.) Combine chiles, blackened onions, garlic, and red wine vinegar together in a saucepan. Add just enough water to almost cover and bring to a boil.
4.) Allow to boil for 5 minutes then turn it off, let it rest for 30 minutes or so.
5.) Strain out everything from the saucepan, saving the liquid because it will be needed later.
6.) Throw the saucepan contents into a blender along with the rest of the ingredients. Add enough of the liquid back so that when blended everything comes together into a nice salsa consistency.
7.) Check seasoning and add more salt and pepper if needed.
8.) Pour all over everything in your line of sight and eat!

Yeah, that sounds good. You know what else sounds good? A black-eyed pea & salsify fritter with slaw, and anchovy aioli. The yeasted cornmeal pancake with braised local beef, black bean sauce, and chimichurri doesn’t sound half bad either.

Maybe it’s not so remarkable that these things are overwhelmingly popular. The menu is compelling, and it changes all the time.

Just goes to show, that there is indeed a market for inventive takes on local, seasonal food in Albany. Even in the dead of winter. Even early on a weekend morning. Even on a gritty part of Central Avenue. Even at a place without a parking lot.

I hope you can get there early and check it out for yourself.

5 Comments leave one →
  1. EPT permalink
    January 21, 2015 10:53 am

    I suggested you get a Waring blander, the one most bars use, it’s a work horse. Stainess steel, not glass.

  2. EPT permalink
    January 21, 2015 10:53 am


  3. January 22, 2015 3:55 pm

    An immersion blender would probably work well for this.

  4. January 24, 2015 11:14 am

    I have not been able to make it to one of these yet, and this month will be no exception to my perfect non-attendance. I really really really want to go to one of these! Why are they always on weekends I am not in town! (The foodie struggle. So real.)

  5. January 24, 2015 9:31 pm

    “Just goes to show, that there is indeed a market for inventive takes on local, seasonal food in Albany. Even in the dead of winter. Even early on a weekend morning. Even on a gritty part of Central Avenue. Even at a place without a parking lot.”


    I have the same problem Jennifer does, regarding being out of town when these take place. This is my sad face: 8-(

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