Tuesday, August 21, 2007

Some Like it Hot


So, what do you cook when it is over 100 degrees outside? Nothing if you can help it.

But still the tomatoes and peppers show up at the market and in the CSA bag. It's a good time to make fresh salsa.

Now, some people cook salsa, and I have been known to roast my jalapenos and tomatoes for some added flavor, but basic salsa tastes great fresh, especially when the vegetables are straight out of the garden or field.

Fresh Salsa
3 large tomatoes, cored, seeded and diced
1 small red onion diced
2 cloves garlic, peeled
1 green pepper or mild green chile, seeded and diced
1 red pepper, seeded and diced
1 jalapeno, cored, seeded and diced (2 for hot)
1/2 tbs. vinegar
1 tsp. lime juice
kosher salt to taste

Once everything but the garlic and cilantro has been chopped and measured and put in a bowl, take about 1/3 of the mixture and place in the workbowl of a food processor. Add the whole garlic cloves. Pulse until chopped fine, but not total puree. Add the mixture back to the bowl, add the cilantro and adjust the salt to taste. You can adjust the heat by adding an extra pepper (or using more mild green chile), or even using a hotter variety of pepper, right up to a habernero, if you can take the heat. I also like to use yellow, orange, green and red tomatoes for extra color and flavor instead of all red ones.

For roasted salsa:
Do not dice the tomatoes, onion or the peppers yet. Quarter all of these instead. Toss with a bit of olive oil, place on a cookie sheet and roast in a 450 degree oven until the vegetables start to brown and caramelize a bit. Let cool, then dice all and proceed.

3 comments:

jen said...

i hear with a little dry ice you can ship this stuff to non-culinary blog friends too.

The Expatriate Chef said...

I keep tellin' ya, to just come over.

katiez said...

I like mine fresh, like yours. Unfortunately I can't do hot, green chiles are the most I can handle, so mon mari keeps the jalapenos seperate.