Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Monday, April 5
Salsa.... perfect on a cold rainy day.
After reading up on the general 'guidelines' to making salsa (primary ingredients plus mandatory "sit time" of 1 hour to marinate flavors), I put together two varieties this weekend:
Mango Salsa
1 mango, tiny dice
1 jalepeno (fresh, not pickled!), diced
1/2 red onion, diced
juice of 1 lime and 1/2 lemon
salt
bunch of cilantro
Mash or process first 4 items. Add salt to taste, then add chopped cilantro when ready to serve. Eat damn near the whole batch without even noticing that you can't stop sweating OR eating.
Roasted Salsa
3 jalepenos, again fresh/raw.
1 can chopped tomatoes (S&W brand is best, or use fresh)
1/2 red onion, diced
juice of 2 limes
salt
cilantro
Roast the jalepenos on the stove till black. Put in plastic bag to cool/steam.
Marinate the red onion in the lime juice (this will take the edge off the onion flavor, so don't do this if you love onion breath)
After several minutes, take out the peppers and scrape off most of the black skin. Don't worry if you leave some on - the charred flavor is nice. Lop off their tops and as many seeds as you want.
Put peppers, onion & juice in processor. Pulse a few times to blend.
Drain the tomatoes, then add them to the mix and pulse until desired level of smoothness.
Add salt to taste, and when ready to serve add cilantro.
Don't forget to let both salsas sit about an hour before eating - they taste way way better than when first made.
Enjoy!
Time posted: 10:04 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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