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Harmons Chile Roast

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Jalapeno, Serrano, Hatch, habanero—It's Chile season at Harmons. Harmons Chile Roast is roasting up its chilies now until Labor Day. Weekend chile roasts will take place outside each store where they will be selling and roasting fresh bushels of chilies and serving all sorts of roastin' eats for customers. You can join in the celebration and try some of the best chile dishes prepared by Harmons chefs, such as this twist on the classic Caesar.

Mexican Caesar Salad

Prep time: 30 mins.

Active time: 15 mins.

Total time: 45 mins.

Serves 4-5 for a side dish and 2-3 for a main dish

Ingredients for Dressing:

6 Pasillas

3-4 Jalapeños

1 bunch cilantro, roughly chopped

1/2 cup roasted salted pumpkin seeds (pepitas)

Juice of 2 limes

3 oz. Cotija cheese

6 cloves garlic

4 Tablespoons mayonnaise

1 cup canola oil

Salt and Pepper to taste

Directions: Roast, sweat and peel Pasillas and jalapeños. Peel open and remove seeds, veins and stems.

Combine peppers, cilantro, pumpkin seeds, lime juice, cheese, garlic and mayonnaise in a food processor or blender and process until smooth. With the machine running, slowly add the oil. Taste and adjust with salt and pepper.

Ingredients for the Salad:

Oil for frying tortillas

6 corn tortillas cut into thin strips, fried, drained and salted. Set aside for sprinkling over the salad.

2 Heads Romaine lettuce, chopped

Cotija cheese and pumpkin seeds for sprinkling over the salad

Optional: Roasted chicken or sliced steak to make the salad a meal.


In a deep skillet or fryer, heat canola or other frying oil to 375 degrees. Cut the corn tortillas into thin strips, fry in batches, drain on brown paper grocery bags or paper towels, salt to taste and set aside.

Wash and chop two heads of Romaine lettuce. Place on four plates if serving as a side dish or two if serving as a main dish. Top with optional roast chicken or sliced steak, dress with Mexican Caesar dressing, sprinkle each with Cotija cheese and pumpkin seeds. Garnish with tortilla strips. Enjoy!

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