Tomato Salsa Jelly
Courtesy of Chef Homaro Cantu and Pastry Chef Ben Roche, Moto, Chicago
8 roma tomatos, quartered
1 jalapeno, halved and with seeds removed
1/2-3/4 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 taste
1. Soak gelatin in cold water.
2. Juice all vegetables through electric juicer (a blender on low speed can substitute).
3. Add a generous pinch of salt and stir. Let mixture sit for 1 to 2 hours, or overnight.
4. Strain juice mixture through a coffee filter or fine strainer. Let sit until fully drained and liquid is clear (overnight is best).
5. Season clear liquid to taste with lime juice and additional salt. Strain once more through another coffee filter.
6. Measure liquid to the nearest cup, reserving excess juice for other recipes. Heat quarter 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.
7. Cut into shapes or mash into "salsa" consistency with fork. Serve chilled with tortilla chips and margaritas.
*Gelatin sheets are available from Kitchen Krafts, www.kitchenkrafts.com