January 30, 2007
Alan asked for my salsa recipe, but of course I have two now, so I had to put the second one online in order to point to both of them. Here we go...
- 1.5 pounds firm, ripe tomatoes (dice into 3/8" cubes)
- 1 large jalapeño chile. Remove seeds and reserve. Mince flesh.
- 1/2 cup minced red onion
- 1 small clove garlic, minced
- 1/4 cup chopped fresh cilantro leaves
- 1/2 teaspoon table salt
- pinch ground black pepper
- 2-6 teaspoons lime juice
- granulated sugar to taste
- Put a colander into a bowl.
- Drain tomatoes in colander for 30 minutes.
- As tomatoes drain, layer on jalapeño, onion, garlic and cilantro.
- Shake colander to drain off excess tomato juice (this stuff tastes really good).
- Empty bowl and wipe clean.
- Put colander contents into bowl.
- Add salt, pepper, and 2 teaspoons of lime juice, toss.
- Taste, and add minced jalapeño seeds to make hotter if you want.
- Add sugar and additional lime juice to taste.
That's it! As always, good, sharp knives help with the prep.
September 08, 2002
It's funny that we went Mexican today, as yesterday I tried out a recipe for homemade salsa, from my Cook's Illustrated magazine. It turned out to be quick, and very tasty. For my own records, I'm posting it here:
- 1/2 small jalapeno chile
- 1/4 small red onion, peeled, root end removed
- 1 small garlic clove, minced or pressed
- 2 tablespoons fresh cilantro leaves (leave out for Jean)
- 1/4 teaspoon salt, pinch ground black pepper
- 2 teaspoons juice from 1 lime
- 2 small ripe tomatoes, cored, cut into eighths (or one 14 oz. can diced tomatoes, drained)
Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping the bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.
We bought some tasty chips, and made the salsa. Boy was it ever good! We served it with salmon for lunch yesterday. I had a baked green bell pepper stuffed with tomato on the side. Yum.
Posted by dpwakefield at 03:32 PM