Recipe: Salsa
Hey, remember me? Believe it or not, I used to post on here all the time! Weird, huh?
Anyways, first thing's first. Cat pictures.
That's Maggie. She turned up around here when my brother moved home. She's old and grumpy and cute.
And you all remember Binx. He says hey.
Now that that's over, it's time for actual recipes. I'm making nachos and salsa tonight. :D This post will be about salsa, because it'll be a while before I make nachos, and also this post seems pretty long just about salsa.
Salsa
Here are our ingredients.
-2 tomatoes
-1 jalapeno
-some chopped frozen white (or yellow, I guess) onions (or idk, maybe one chopped fresh one?)
-frozen cilantro cubes (LIKE CLASSY FOLKS USE) (or fresh or dried)
-1 lime
-also salt, which I forgot to get out for this picture
Any of these amounts can be changed. I ended up adding some dried cilantro, for example, because we only had a little bit of the frozen stuff left. You could add more jalapenos (or a poblano, which I wanted, but apparently the Super Bowl coming up is code for ALL THE COOL STUFF IS SOLD OUT) if you want some more heat. I ended up adding some extra onions because I decided, looking at the assembled salsa, that the onions seemed awfully sparse. It really just depends on your tastes.
So. Remember to wash your produce first, obviously, and then it's choppity time!
Chop the tomatoes. Chop the pepper. You know how to do that. This is what salsa looks like as it's made:
tomatoes
+ onions
+ frozen cilantro (or fresh or dried-- remember that I added dried cilantro after that)
+ jalapeno (or whatever pepper you went with). I scooped out a lot of the spicy inside part, because my mom's all WIMPY like that. Now we get to the lime.
When zesting your lime (with the cheese grater, because doing dishes seems awfully boring), it's best to NOT add people zest. Luckily, I didn't actually start bleeding until well after I was away from the food prep, but I took the sensible precaution of inviting Batman over to help keep an eye on things.
A reminder on zesting: you're going for the colored part. Really try to avoid getting the white part of the peel in there, for the very good reason that it's bitter as SHIT. Now you want to juice your lime, either with a citrus juicer or just by sticking a fork up in there and moving it around while you squeeze. You're really probably gonna want to just juice straight through a sieve, unless you're all about the lime pulp and seeds and whatnot in your salsa. (The stuff in the picture below is the zest that I dumped into the bowl.)
So, just dump that in and stir everything up. Now's a good time to add a little salt to taste. You CAN leave it out, if you're watching your salt or whatnot, but come on. Who wants to live longer if it means a life of boring salsa? Nobody, that's who.
So, here we are! SALSA!
If you can, make it up beforehand, and pop it in the fridge for at least a few hours. The juices all sort of hang out and become bestest friends and make everything more delicious.
Later this evening: NACHOS!
Anyways, first thing's first. Cat pictures.
That's Maggie. She turned up around here when my brother moved home. She's old and grumpy and cute.
And you all remember Binx. He says hey.
Now that that's over, it's time for actual recipes. I'm making nachos and salsa tonight. :D This post will be about salsa, because it'll be a while before I make nachos, and also this post seems pretty long just about salsa.
Salsa
Here are our ingredients.
-2 tomatoes
-1 jalapeno
-some chopped frozen white (or yellow, I guess) onions (or idk, maybe one chopped fresh one?)
-frozen cilantro cubes (LIKE CLASSY FOLKS USE) (or fresh or dried)
-1 lime
-also salt, which I forgot to get out for this picture
Any of these amounts can be changed. I ended up adding some dried cilantro, for example, because we only had a little bit of the frozen stuff left. You could add more jalapenos (or a poblano, which I wanted, but apparently the Super Bowl coming up is code for ALL THE COOL STUFF IS SOLD OUT) if you want some more heat. I ended up adding some extra onions because I decided, looking at the assembled salsa, that the onions seemed awfully sparse. It really just depends on your tastes.
So. Remember to wash your produce first, obviously, and then it's choppity time!
Chop the tomatoes. Chop the pepper. You know how to do that. This is what salsa looks like as it's made:
tomatoes
+ onions
+ frozen cilantro (or fresh or dried-- remember that I added dried cilantro after that)
+ jalapeno (or whatever pepper you went with). I scooped out a lot of the spicy inside part, because my mom's all WIMPY like that. Now we get to the lime.
When zesting your lime (with the cheese grater, because doing dishes seems awfully boring), it's best to NOT add people zest. Luckily, I didn't actually start bleeding until well after I was away from the food prep, but I took the sensible precaution of inviting Batman over to help keep an eye on things.
A reminder on zesting: you're going for the colored part. Really try to avoid getting the white part of the peel in there, for the very good reason that it's bitter as SHIT. Now you want to juice your lime, either with a citrus juicer or just by sticking a fork up in there and moving it around while you squeeze. You're really probably gonna want to just juice straight through a sieve, unless you're all about the lime pulp and seeds and whatnot in your salsa. (The stuff in the picture below is the zest that I dumped into the bowl.)
So, just dump that in and stir everything up. Now's a good time to add a little salt to taste. You CAN leave it out, if you're watching your salt or whatnot, but come on. Who wants to live longer if it means a life of boring salsa? Nobody, that's who.
So, here we are! SALSA!
If you can, make it up beforehand, and pop it in the fridge for at least a few hours. The juices all sort of hang out and become bestest friends and make everything more delicious.
Later this evening: NACHOS!