Salsa
I love to cook. I am busting at the seems to get the grill out with this nice weather. I also bin on a Mexican kick for the last few months. So i give to you Roasted Tomato Salsa to start. Its easy and it goes with everything.
Ingredients
2 fresh jalapenos
3 garlic cloves, unpeeled
1 15-ounce can diced tomatoes in juice, fire roasted is best i think.
1/4 cup chopped fresh cilantro. fresh is best but dried is okay if its the only thing you got.
2 tablespoons fresh lime juice.
Salt, because i really really like salt.
1 -Roast the chiles and garlic. You have to do this or it will taste flat and bland. In a small skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy black. Yes black its good trust me. So about 10 minutes for the chiles, 15 minutes for the garlic. Cool until you can pick them up by hand, then pull the stems off the chiles and then chop them up. Peel the skin off the garlic. Scoop into a food processor and pulse them until finely chopped.
2- Finish the salsa. Add the tomatoes with their juice to the food processor mix. Then pulse until you have a coarse mix. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste it and then season with salt, usually about 1/2 teaspoon if your normal. I like a full teaspoon or 1 1/2 because i like salt.
If you like you can make it hotter by adding chipotle peppers. One should do ya or two if your brave. Just right out of the can is fine. You can add black olives and hole kernel corn if you like to have it more texx stile. If you want to get really tasty add 1 cup of cheese, cheddar is best. Heat it up so it melts nicely and then add your favorite pasta or put it on a split Italian bread with skirt stake grilled with pepper and salt {because i love salt} until its brown and soft.
There you go.
Ingredients
2 fresh jalapenos
3 garlic cloves, unpeeled
1 15-ounce can diced tomatoes in juice, fire roasted is best i think.
1/4 cup chopped fresh cilantro. fresh is best but dried is okay if its the only thing you got.
2 tablespoons fresh lime juice.
Salt, because i really really like salt.
1 -Roast the chiles and garlic. You have to do this or it will taste flat and bland. In a small skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy black. Yes black its good trust me. So about 10 minutes for the chiles, 15 minutes for the garlic. Cool until you can pick them up by hand, then pull the stems off the chiles and then chop them up. Peel the skin off the garlic. Scoop into a food processor and pulse them until finely chopped.
2- Finish the salsa. Add the tomatoes with their juice to the food processor mix. Then pulse until you have a coarse mix. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste it and then season with salt, usually about 1/2 teaspoon if your normal. I like a full teaspoon or 1 1/2 because i like salt.
If you like you can make it hotter by adding chipotle peppers. One should do ya or two if your brave. Just right out of the can is fine. You can add black olives and hole kernel corn if you like to have it more texx stile. If you want to get really tasty add 1 cup of cheese, cheddar is best. Heat it up so it melts nicely and then add your favorite pasta or put it on a split Italian bread with skirt stake grilled with pepper and salt {because i love salt} until its brown and soft.
There you go.