The Hawthornes are having guests this afternoon,
so I'm making a quick salsa for an appetizer.
XKT and Glowria are dropping by.
I'm excited to see Glowria again.
A few months ago, she was sent off to a European boarding school,
but now, thankfully, she's back.
Welcome back, Glow!
We missed you.
Making a salsa is so very simple
and the end result is superior
to anything you can by in the store,
even when using crappy winter tomatoes.
By the way, Roma tomatoes
will be the least crappiest in the wintertime.
Salsa is not rocket science.
Put your own spin on it.
Go crazy!
Use a red onion!
Use multi-colored sweet peppers in addition to the hot ones!
Add garlic!
Parsley!
Here's how I made it.
4 tomatoes
1 jalapeno pepper
1 serrano pepper
1 small onion
I don't like tomato skins,
so I'm removing them.
Drop tomatoes into boiling water.
Leave for about 10 seconds, then remove.
Skin peels right off.
I don't like tomato seeds either,
so I slice the tomatoes in half,
stick my fingers in the gel sacs,
and squeeze with the other hand.
Seeds and juice are expelled.
1 cup peeled, seeded, and juiced tomatoes
1/2 cup chopped onion
1/4 cup minced hot peppers
Add in a scant tablespoon of sugar.
And a tablespoon of cider vinegar.
Season with freshly ground salt and pepper.
Maybe two grinds of salt
and 5 grinds of pepper.
Rosie likes her pepper.
Add in 2 TB chopped cilantro.
Cover and refrigerate
for an hour or so to let the flavors meld.
Perfect balance of flavors.
Next up, another appetizer:
Asparagus in puff pastry.
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