Fresh Salsa |
This weekend I decided that I better do something with all these tomatoes before they go bad and tried my hand at Fresh Salsa. I have made salsa for years but with canned tomatoes. We live in Texas, home of Tex-Mex, and salsa is a pretty frequent staple at our home. We put it on everything!! It took a couple of hours to tweak it and get just the right blend of flavors. But finally, after 20 garlic cloves (and breath that required several arms distance away from anyone I wanted to talk to), I think I found a keeper....the final product. Hope you enjoy it and try your hand at it. The health benefits alone are worth it. It is full of antioxidants! My friend, Nita, told me that the cilantro in it pulls heavy metals, such as mercury, out of your body! Who knew?!?! Try it with chips, on fish tacos, scrambled eggs, dressing for taco salad, or mixed with black beans. Let me know what you think and how you used it!
1 - Sweet Onion (about the size of a baseball or a little larger)
1 - Jalapeno, large
1 - Bell Pepper or Poblano Pepper, medium size
20 - Garlic Cloves (yes 20 it is not a typo)
1/3- Bunch of fresh Cilantro
1/2-1 teaspoon Ground Cumin
Salt to taste
Juice of fresh Lime to your liking
Make a small slit in tomato skin. Drop tomatoes in boiling water for about 1-2 minutes or until you see skin draw apart where the slit was made. Remove tomatoes from water and place in ice water to stop cooking process. Remove skins and set aside.
In a food processor, add other ingredients, except tomatoes, until you get the consistency you want. I did not want a chunky salsa so I pureed them. Add tomatoes and pulse until all is combined. Add salt and lime juice to your liking. Enjoy!
Fresh Salsa
10 - Tomatoes, medium-size (about the size of a tennis ball)1 - Sweet Onion (about the size of a baseball or a little larger)
1 - Jalapeno, large
1 - Bell Pepper or Poblano Pepper, medium size
20 - Garlic Cloves (yes 20 it is not a typo)
1/3- Bunch of fresh Cilantro
1/2-1 teaspoon Ground Cumin
Salt to taste
Juice of fresh Lime to your liking
Make a small slit in tomato skin. Drop tomatoes in boiling water for about 1-2 minutes or until you see skin draw apart where the slit was made. Remove tomatoes from water and place in ice water to stop cooking process. Remove skins and set aside.
In a food processor, add other ingredients, except tomatoes, until you get the consistency you want. I did not want a chunky salsa so I pureed them. Add tomatoes and pulse until all is combined. Add salt and lime juice to your liking. Enjoy!
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