Let's start complicated, then move to simple.
You will need a skillet and cilantro; for every two tomatoes: one unpeeled garlic clove and one jalapeno chile.
Heat the skillet, add the unpeeled tomatoes, garlic and chiles. Turn and cook them over medium high heat until browned all over. Drop the tomatoes in your blender; stem the chiles and add, peel the garlic and add. Shake in half a teaspoon of salt, cover your blender and press "Whir!"
When smooth pour into your salsa container, add more salt if you like, garnish with minced cilantro. Keep at room temperature until ready to serve. You will have something delicious and authentic.
Browning those vegetables too much dang work?
Take a 14 oz can of peeled diced tomatoes. Plop into blender. Add one or two chiles chipotle in adobo sauce (canned chipotle chiles en adobo can found in most So Cal supermarkets). Press whir again, and you will have a smoky, tomatoey salsa that will impress those friends of yours who are convinced you have no business in the kitchen. And when they look for it at Trader Joe's, they won't be able to find it.
They both sound good. Do you have a preference? Is it simply a work/time equation, or do think the first is a bit superior?
ReplyDeleteThose tomatoes look like they're going to pop out at me. Do you use cherry tomatoes for your salsa?
ReplyDeleteI always swoon when I have a salsa with roasted components.
You do make a wonderful salsa. Way to go. Maga
ReplyDeleteSounds delicious! I generally make all my own salsas too by method of canning and preserving from fresh vegtables grown in my garden. It's a bit of hard work but the reward is, when we want salsa we can just pop open a jar and have some. I love salsa, Thanks for sharing, and have a wonderful day! xo~
ReplyDeleteHey Marcy!
ReplyDeleteCanning is an art form I know little about, besides devouring the contents...my grandmother's apricot jam still lives on in my memory. I shall have to essay some time.
Susan: just regular tomatoes, the photo's the most appealing one I could fin.
M-thank you!
Margaret: I do prefer the more labor intense, but that's the way I'm wired