There's nothing better
than a good homemade salsa
and I'm here to tell you how to make one.
I dropped 6 Roma tomatoes in boiling water
for about 10 seconds.
Rinse in cold water.
Then you can very easily peel off the skins.
Slice each 'mater in half ...
... and squeeze out the seeds and juice.
The seeds and peel aren't digestible
and I just don't like 'em in my salsa.
I have chopped tomatoes,
chopped scallion,
minced garlic,
minced jalapeno,
chopped red onion,
chopped red, orange, and yellow pepper,
some leftover Rotel tomatoes with green chilies,
and some minced cilantro.
I mixed all together and
added in about a tablespoon of sugar ...
... and a tablespoon of cider vinegar.
Taste test.
It needed more jalapeno and cilantro.
Finely chop the cilantro and jalapeno.
And I added about 3 tablespoons of V8
and a few grinds of salt and pepper.
Perfection.
Now, let's make some guac.
My ingredients:
1 ripe avocado
red onion
scallion
garlic
jalapeno
lime
Slice avocado in half
and scoop out the flesh.
Squeeze in the lime juice ...
... and mash the avocado.
Add the rest of the ingredients -
red onion,
scallion,
garlic,
and jalapeno.
Freshly ground salt and pepper.
Mix well.
And enjoy.
I'm very happy that you didn't put the evil raw tomatoes in the guacamole. I was thinking - sun-dried tomatoes are stinkingly expensive. Could you slow dry roma tomatoes in the oven yourself?
ReplyDeleteWell, price-wise, a little sun-dried 'mater goes a long way.
ReplyDeleteAnd I don't see why you couldn't slowly dry the Romas in the oven.
Oh wait! Ya think you could dry 'em in the sun?
Wisenheimer.
ReplyDeleteSun would take too long for me. I am impatient.