By Chef Homaro Cantu and Pastry Chef Ben Roche
moto, Chicago

www.motorestaurant.com

8 roma tomato, quartered
1 jalapeno, halved & with seeds removed
1/2 to 3/4 medium onion, quartered
1 clove garlic
6 2-gram sheets gelatin, per 2 cups strained liquid (note: gelatin can be
held in cold water overnight, or soaked 20 minutes before use) Lime juice
to taste Salt to take

Method:

Soak gelatin in cold water.
Juice all vegetables through electric juicer (a blender on low speed can
substitute), Add a generous pinch of salt and stir. Let mixture sit for 1
to 2 hours, or overnight. Strain juice mixture through a coffee filter or
fine strainer. Let sit until fully drained and liquid is clear (overnight
is best). Season clear liquid to take with lime juice and additional salt.
Strain once more through another coffee filter. Measure liquid to the
nearest cup, reserving excess juice for other recipes. Heat 1/4 cup of
juice until hot to the touch. Add gelatin to hot juice and stir to
dissolve, and then add to remainder of juice. Allow to chill in
refrigerator approximately 3 hours. Cut into shapes or mash into "salsa"
consistency with fork. Serve chilled with tortilla chips and margaritas.

moto 945 west fulton market street chicago 312 491 0058

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