January 7, 2016


We threw together some salsa today with things on hand: ripe tomatoes, onion, garlic, salt pepper, lime juice. Sadly we were out of cilantro. How can that be! I thought maybe I should look up some recipes just to make sure we have all the ingredients on hand next time.

The first recipe that came up was from Food Network, Pioneer Woman. We might make this as listed, but usually we have our own version.

2 10-ounce cans diced tomatoes and green chiles
1 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, sliced
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar, and lime juice in a blender or food processor.
Pulse until you get the salsa to the consistency you'd like. I do about 10-15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.

This recipe on Taste of Home seems more like the salsas we're used to eating.

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt

Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt, and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups

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