Wednesday, July 20, 2011

Fresh Summer Salsa

  Easy, delicious salsa recipe! Great by itself on tortilla chips with a little sour cream, spooned over a towering plate of nachos, or baked on chicken with cheese.

Time: 20 minutes

15-20 fresh plum tomatoes (any type works, these are my favorite)
1/2 cup chopped onion
1 jalapeno pepper, chopped
2 anaheim (green chile) peppers, chopped
1/2 cup or more chopped fresh cilantro
1 - 2 cloves garlic minced
juice of one large lime
1 teaspoon salt (more to taste if needed)
1 teaspoon sugar
1/2 teaspoon ground cumin

Needed an excuse to take a picture of the fish I bought on vacation. Love him!
1. Peel and chop tomatoes.
To peel fresh tomatoes easily: Wash and twist off the stem. Slice a small "x" on the bottom of the tomato, not deep just to pierce the skin. Bring a pot of water to a boil. While waiting for the water to boil set aside a large bowl of ice water. Place tomatoes into boiling water for no longer than 30 seconds, you dont want them to cook! Once you notice the skin starting to peel take them out and place them in the ice water bath. The ice bath stops the tomato from starting to cook, so let it cool for about 5 minutes in the cold water. Remove tomatoes from ice water and peel. The skin should peel off easily, if not use a small knife to help you out. You can now chop your tomatoes into quarters.

Cilantro, fresh from the garden. Deliciousness!
All chopped and ready to mix!
2. Place all ingredients into a large food processor. If using a blender or smaller processor you may have to work in batches like I did. Easy enough to process the tomatoes and toss in a bowl, then process the remainder of the ingredients and mix into the tomatoes.
Note: Pulse about 10 times for a chunkier salsa, or 20 times or more for a less chunky and more pureed type salsa.

3. Taste! I usually end up adding more of something at this point depending on the flavor of the peppers and tomatoes I used. Cilantro is something you can never go wrong with, so try adding more of that first then add whatever else your taste buds are craving!

4. Store in an air tight container and refrigerate for a couple of hours before serving. This will last about 1 week in the refrigerator.


**No fresh tomatoes? Use 1 large can of peeled whole tomatoes
** Not in the mood to chop anaheim peppers? Use 2 cans of Ro-Tel tomatoes and chilis
**For a more mild salsa omit some of "guts" from the jalapeno. I use only half the ribs and seeds to make a medium salsa which seems to please everyone.
**Bell peppers, and other veggies can be added for a more "garden" salsa flavor

Have you ever seen the petite little flowers from a cilantro plant? It may have a robust, spicy taste but the flowers are dainty and delicate - just perfect for a sophisticated little bud vase!

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