Salsification

Here are the ingredients for homemade salsa:

  • 8 roma tomatoes, stem ends removed
  • 1 bell pepper, seeded and halved
  • 1/2 red onion, peeled and coarsely chopped
  • 2 cloves garlic, peeled and quartered
  • 1 can Ortega mild green chiles
  • Celtic Sea Salt
  • Freshly ground black pepper

Roast the tomatoes and peppers under the broiler until skins are nicely charred on both sides.  This takes about 10 minutes per side.  Then, toss all ingredients into the food processor:

Whirl away!

And there you have your salsa!  I like using the roma style tomatoes, but they do make a very thick salsa that thickens more when refrigerated until you think you have made tomato aspic instead of salsa.  Just stir and allow to warm to room temperature to return to salsa consistency or warm in the microwave.  Not hot enough for you?  I use small doses of cayenne pepper to remedy that but you can also substitute hot chile peppers for the mild ones or add hot peppers of any kind at any point.  If you are a hot pepper fan, you will know how best to add them and what kind you like.  This salsa has a nice amount of heat from the onions and I am not a fan of hot peppers so I don’t invite them to my salsa party.

Posted in What's Cooking.

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