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Seasonal Recipes

Recipe for tomato-jalapeno matzo balls

Karoline Boehm Goodnick for The Boston Globe

Makes about 20

There’s nothing like tradition, especially at holiday time, but sometimes it’s fun to shake it up a bit. Rosa Mexicano, a restaurant group based in New York, with an outpost in the Seaport, has been celebrating Mexican Passover at all of its locations for 10 years. CEO Howard Greenstone, who is of Ashkenazi Jewish descent, works with his chefs to create a different menu every year, combining the influences of Sephardic Jews, who make up the majority of those in Mexico, and the food his grandmother made when he was growing up. Included in Rosa Mexicano’s Passover menu this year will be chipotle matzo balls with pozole, a hearty soup that originated in Jalisco. These gorgeous matzo balls explode with flavor. If you’ve always stuck to the tradtional matzo balls, Nana’s chicken soup is in for a surprise.

½plum tomato, quartered
1jalapeno pepper, stem removed
¼bunch fresh cilantro
8tablespoons seltzer or tap water
4eggs
6tablespoons chicken fat, melted
1cup matzo meal
Salt and black pepper, to taste

1. In a blender, combine the tomato, jalapeno, cilantro, and 2 tablespoons of the seltzer or water. Work until the mixture forms a puree. Add enough of the remaining seltzer or water, 1 tablespoon at a time, to make a smooth mixture.

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2. In a bowl, beat the eggs thoroughly. Gradually mix in the tomato mixture, chicken fat, the remaining seltzer or water, matzo meal, salt, and black pepper. Cover and refrigerate for 2 hours.

3. Bring a large pot of salted water to a boil. With
wet hands, shape the mixture into balls, using about 1½ tablespoons for each. Drop them into the water, cover, and simmer for 30 minutes. Use a slotted spoon to transfer 1 or 2 matzo balls to bowls of
chicken soup.  Andrea Pyenson. Adapted from
Rosa Mexicano restaurant

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