(Old) Epistemic Ingemination

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Thu, 13 Apr 2006

Back at Christmas, I put up a recipe for a good salsa I'd worked out. I've since realized that that one has too much onion and garlic, and have retooled it to down to a dirt-simple recipe. I've been making this one as written below for the last month, and it really suits my taste. I don't think that I'll be changing it much anymore. It's a very geometric recipe, easy to remember, it is heavenly, and it has so much vitamin C and other goodnesses that you could probably throw away the one-a-days.

Here 'tis:

Randy Salsa
(Makes pretty much exactly one quart in these measurements)
600g fresh ripe roma tomatoes (1 1/3 lbs)
150g fresh yellow onion (1/3 lb)
100g fresh jalapeno peppers, stemmed (Or less. I like it hot. 50g is probably a reasonable Aunt Tillie measurement...)
1 tbsp salt (I use non-iodized kosher)
1 tbsp freshly coarse ground black pepper
2 cloves garlic
Juice of one medium lime
Fresh cilantro leaves to taste (that's coriander or chinese parsley to you people across the pond; a handful of leaves is about right, probably)

Quarter the tomatoes and put 'em into the food processor. Squeeze the lime juice on top of them (this keeps the color nice.) Cut the onion and jalapenos into pieces about the size of the tomatoes, then put them and everything else in on top of the tomatoes. Process to desired consistency. Grab chips. Grab bath towel. Grab iced tea. Eat until happy. Smile contentedly.
Don't worry if it looks cloudy or grayish immediately after processing; that's just air mixed in, and it'll come back out in a few minutes and be what you expect.

It'll keep in a jar in the fridge for several days, but mine rarely makes it to sundown. I eat so much of this stuff that I am inadvertently turning into a vegetarian. :)

Enjoy.

Posted at 19:33 by Randy Kirchhof [Permalink] [Reload all] [E-mail]