Ok, while my eyes are still watering from the ingredients and since I got some time to kill, here goes. Use at your own risk.
1 clove of garlic - that's just one bit, not the whole "Bud"
7 Jalapeños
3 mysteriously dangerous looking red peppers
1 Bell Pepper
2&1/2 cans of Stewed&Skinless Tomatoes
1 good pinch of Cilantro
4 green onions including about 3-4 inches of stem
Salt / Pepper (more salt than pepper)
1 dollop of white vinegar (because other online recipes said so)
about 1/3 of a full white onion - just chopped
blender
cutting board
sauce pan
First off, when dealing with fresh peppers, it's important to open them and cut out the white membrane. But when I did that, I took the extra step (with the Jalapeños) of scraping some of the seeds off of the white membrane and into the blender. So with both the bell pepper and the jalapeños remember to just cut out the stem and then put the green portion into the blender.
open your blender and start adding things in, tomatoes go in whole, skin the garlic, chop the other veggies as needed to make them blend-able.
Put the blender on KILL and get everything down to a fine mush.
Remember that the Cilantro is a powerful drug, you want to taste it but not kill your victims.. I mean, friends... with it. But of course the Grocery store sells it in 1 ounce bunches. I didn't use even a 10th of that much. Just get near the top and grab a pinch about 2 inches down.
Once everything is good and blended, put it in the sauce pan. Add in the chopped up white onion. Preserving as much onion juice as possible.
Put this on medium heat and bring it to a slow boil. Stirring occasionally.
at this point you are letting the ingredients mix and cook, but you are also boiling out the extra water. This is going to make your house smell like salsa. Once it gets down to a good consistency of your preference, take it off the heat.
Put into an appropriate container, stick it in the fridge to cool. Enjoy!
Mine came out a little "tomato-y" but very hot. I should have used a bit more cilantro but it's too late now.
Sunday, May 25, 2008
I made Salsa
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2 comments:
?Que Onda Stephen?
Nice job on the salsa. I make a lot of pico de gallo, which is similar to salsa, but uses fresh, uncooked tomatoes, not canned. I have found many of the things good in pico are also good in salsa. Some suggestions if I may:
1. Use more Cilantro. It adds a nice fresh taste to the salsa/pico. You already found this out, but I mention it for completeness. Also, don't be afraid to chop it fine and add it after blending.
2. Use more garlic. One clove is not enough. Down here in the tropics, I eat lots of garlic to keep the mosquitos at bay. I measure things in heads of garlic, not cloves. I can use a head of garlic in one batch of pico, or three or four heads when making garlic soup(sopa de ajo).
3. Add some FRESH cumin. You won't make salsa without it again after you have tried.
4. Lime juice. I put it on everything here, and my salsa/pico is no exception.
Cheers...
Ryan
Lets be honest I wouldn't recognize a "Fresh Cumin" from a "Distilled Parsnip".
But thanks for the suggestions!
Stephen
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