Monday, September 8, 2008

the Salsa recipe that was supposed to be in the Previous Post

adapted from The Best 125 Meatless Pasta Dishes~
(no, there is no pasta in the salsa)

2 1/2 pounds fresh tomatoes ( I used Roma or pear tomatoes, becuase they have fewer seeds and less water)
1-2 hot peppers-to taste-can skip entirely
1/4 cup lime or lemon juice (I like lime, either works)
1 medium onion, finely diced
1/3 cup minced fresh cilantro (use more or less or none to taste. Cilantro is an acquired taste and may seem bitter at first. But once it grows on you you will begin to crave it.)
3 cloves minced fresh garlic
black pepper

Blanch and peel the tomatoes. (Boil a pot of water on the stove. I cut a slice thorough the outer skin on the tomato, plop it into the boiling water for about 30 seconds or so, then run under cold water. The skin will split and curl off the tomato meat.) Coarsely chop the tomatoes and drain off the juice and put in a bowl. Chop the hot peppers, and add them to the tomatoes, along with the lime juice, onion, cilantro and garlic. Season to taste with salt and pepper. I don't know how long this will keep in the fridge, because at my house it lasts about 24 hours. Enjoy with tortilla chips!

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