Thursday, May 5, 2011

Happy Cinco De Mayo!

Addie and I made salsa this weekend. It's easy, much cheaper than buying, tastes fab- you can alter it easily too to adjust for taste of course. It's a great basic recipe that can be altered- like a little chipotle flavor? throw in 1/2 TBS of adobe pepper sauce. Like more heat? Add more seeds from the jalepeno peppers. Want to use up leftover corn or black beans? Throw 'em in!Like your salsa with more tomatoes and salty, then add as needed.

6-8 Roma tomatoes - we also added 3 small vine ripened tomatoes

1 TBS oregano

1 TBS garlic minced or chopped (I used from a jar)

2 red, yellow, or orange (mild) peppers

5 TBS cilantro fresh- diced

3 pinches black pepper

3 pinches kosher salt

2-3 jalapenos (diced and seeded) - add seed for heat - we used seeds from 1 out of 3 of the jalapenos

3 ounce can of tomato paste

1/4 cup lemon juice (increase in 1/4 cup increments if salsa is too thick)

1TBS cumin

2 TBS sugar

The original recipe called for boiling and skinning the tomatoes, but we didn't bother- we just went "fresh" and chopped it all up, stirred it together and dug in. Not Belgian, but really yummy!

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