Wednesday, September 20, 2006

A Homemade Salsa Virgin No More


Back in July I put out a call for salsa recipes and got a few good ones from Lesli, blogging at The Peterson Farm in Georgia, Rachelle, The Accidental Gardener and Sierrabella at Sierrabella's Garden in the California foothills. Yesterday, I finally managed to make homemade salsa. Why have I not been doing this, oh, for the last twenty years or so? So easy and delish!

Both recipes call for tomatoes, onion, peppers and garlic, but Lesli's mentions peeling the tomatoes and Rachelle's calls for the addition of fresh lime juice and cilantro. I decided to grab a bit o' this and a bit o' that from each recipe. We're still talking super simple and super easy.

Ingredients:
-- Tomatoes (I used 'Early Girl' and 'Costoluto Genovese' because that's what I had on the vine... quantity should be similar to about 6 Roma tomatoes)
-- 2 'Fresno' Chili Peppers
-- 1 clove garlic
-- juice of one lime
-- one onion
-- salt to taste

I wore latex gloves from the get-go because I'm a big chicken. Proving even more what a big chicken I am, I used greenish Fresnos because the red ones are much hotter. Ok, and I scraped out the seeds. I was probably one step away from leaving the hot peppers out entirely.




Well... I'm proud to report that the results didn't quite have enough kick for me. I'm tougher than I thought, despite my Irish potato-lovin' genes, and will try the red ones next. Pretty soon I'll be saying, "'Fresno' chili peppers? Zey are nothing to me. I eat zem whole, right off the vine. I bathe in a bathtub full of them. Is like a milk bath, only milder."

Or not.

Seeding the peppers


Peeling the tomatoes



Blending ingredients

Verdict: Flavor is fresh... and sweet compared to store-bought salsa. The garlic and onion are essential and don't overpower the tomato flavor. Salt definitely boosts and balances the overall flavor. You could leave it out if you're eating the salsa with salted chips, but if your chips are unsalted, go ahead and salt the salsa. Guacamole would of course make a fabulous accompaniment to the salsa and chips.

I'm still a chunky salsa virgin and salsa verde virgin. Thanks, again, Sierrabella, for the salsa verde recipe. I need to scare up some tomatillos.

Ok, who knows the best tomato varieties for making salsa besides 'Roma'?

4 comments:

  1. Mmm, sounds yummy Angela.Glad you have one pic sans glove.Maybe leave the seeds in next time for a better kick.need some tortilla chips now to dip.

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  2. Should I say that you were smart to use the gloves.My MIL loves to chop and freeze our peppers for use over the winter,one year she cut up halepenos,,afterwards she washed thouroughly,but peppers leave some oil resedue,or something,she went to the restroom and after wiping, can you guess what happened? All I wlll say is OUCH!! LOL

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  3. Check out the green tomato relish recipe from Farmgirl/In My Kitchen Garden. Now, I didn't have 2 lbs green tomatoes & may have put in too much vinegar, but I like it. Maybe it's the novelty too. We've been eating it like salsa. But, then, you might still have plenty of red tomato season left.

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  4. wow. i just found this post now, and kinda weirdly excited that it's my first found trackback post. :) thanks for thinking my salsa is yummy.

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