As a companion to my refried bean and tortilla recipes posted earlier this year, here is my own salsa recipe.
I never use the exact same amounts of any of the ingredients, so each batch turns out a little bit different, but is equally enjoyed by the whole family! I like experimenting with different kinds of tomatoes and peppers.
This time I used the following vegetables:
5 large tomatoes, cored
1 white onion and
1 red onion cut in quarters
6 garlic cloves with peels on
1 bell pepper, stem removed
2 fresh green chilis, stems removed
2 small hot green peppers (of some kind)
olive oil
1 tsp. garlic salt
2 tsp. cumin powder
3 tsp. lemon juice
1 bunch fresh cilantro
Brush the veggies generously with olive oil and roast in the oven on high heat until the skins of the tomatoes begin to peel back and the other veggies are lightly browned. In my electric oven this took around 15 minutes.
Remove the skins of the tomatoes, remove the seeds from the peppers, peel the garlic cloves, and cut the onions into smaller pieces.Place all of the veggies into a blender or food processor. (Due to my tiny blender, I did this in two batches.) If you put the tomatoes in the bottom, their juices will help the rest to blend nicely.
Add around 2-3 teaspoons of lime or lemon juice. Fresh is best, but you can use bottled if needed. I can buy lemons in China, but they are expensive, and I've never seen a lime. I have also used freshly squeezed orange juice with good results.
Add a teaspoon of garlic salt and two teaspoons of Cumin powder. You can increase or decrease these amounts based on your tastes, or experiment with other spices. You can also add some ground red pepper for extra spice.
Blend everything until it reaches the texture you desire.
We really like cilantro, so I added a whole bunch, leaves and stems, finely chopped.
The cilantro makes it look better, too! Chill in the refrigerator for several hours before serving.
When it's ready, make sure you have a few chips on hand to sample it and add more citrus, salt, red pepper or cumin if needed.
Try it! It's easy and economical, too!
I never use the exact same amounts of any of the ingredients, so each batch turns out a little bit different, but is equally enjoyed by the whole family! I like experimenting with different kinds of tomatoes and peppers.
This time I used the following vegetables:
5 large tomatoes, cored
1 white onion and
1 red onion cut in quarters
6 garlic cloves with peels on
1 bell pepper, stem removed
2 fresh green chilis, stems removed
2 small hot green peppers (of some kind)
olive oil
1 tsp. garlic salt
2 tsp. cumin powder
3 tsp. lemon juice
1 bunch fresh cilantro
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Brush the veggies generously with olive oil and roast in the oven on high heat until the skins of the tomatoes begin to peel back and the other veggies are lightly browned. In my electric oven this took around 15 minutes.
 |
Add around 2-3 teaspoons of lime or lemon juice. Fresh is best, but you can use bottled if needed. I can buy lemons in China, but they are expensive, and I've never seen a lime. I have also used freshly squeezed orange juice with good results.
Add a teaspoon of garlic salt and two teaspoons of Cumin powder. You can increase or decrease these amounts based on your tastes, or experiment with other spices. You can also add some ground red pepper for extra spice.
Blend everything until it reaches the texture you desire.
We really like cilantro, so I added a whole bunch, leaves and stems, finely chopped.
The cilantro makes it look better, too! Chill in the refrigerator for several hours before serving.
When it's ready, make sure you have a few chips on hand to sample it and add more citrus, salt, red pepper or cumin if needed.
Try it! It's easy and economical, too!
Do you ever see tomatillos in the stores? I love roasted salsa'a but I've never tried to make a batch. Looks delish!
ReplyDeleteNo, I don't think they have them here, but I wish! I love Mom's tomatillo salsa recipe, too!
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