Easy Salsa and Tortilla Dough

In Dip, The Unlikely Cook on March 7, 2010 at 7:39 am
Combine 6 pieces of tomatoes (cut into squares), 1 head of onion (minced), 3 cloves of garlic (minced), 3 pieces of bird’s eye chili (minced), 1 red bell pepper (minced), 1 piece of jalapeño pepper (minced), a tablespoon of olive oil and a teaspoon and a half of seasalt. Mash them a little. Add a dash of Tabasco sauce, if you like.

Chef Jason Hill’s Tortilla Dough Recipe

  1. Sift 4 cups all purpose flour and an eight of a teaspoon of baking powder together.
  2. Add half a cup of shortening and blend with your fingers till you get a corn meal-like texture.
  3. Whisk in a teaspoon and a half of sea salt into a cup of warm water.
  4. Drizzle the water into the flour mixture, and blend with your hands to make a soft dough.
  5. Roll in a ball, cover and leave for 20 minutes.
  6. Divide the dough 12-ways. Dab a bit of shortening on your hands, roll each piece into a ball, then flatten with your palm.
  7. Preheat your cast iron pan in medium heat.
  8. Flatten the dough as thinly as possible with a rolling pin on a floured surface.
  9. Cook each tortilla dough in the preheated cast iron pan. Wrap in a towel and leave to cool.

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