This is a post from the archives, but Cheyenne made a batch of salsa yesterday and she just nailed it. That Salsa is so good, it needed to be shared again!
|Me & Cheyenne (drinking bubbly apple juice)
Cheyenne and I share a lot of things. For instance, neither one of us can hide our feelings very well, what we think is telegraphed on our faces, we love taking care of our animals, we are strong willed, and we love babies. Also, we share a love of really good Salsa. Mexican food makes us happy and we like a little heat. She is her mother’s daughter, with just enough of her daddy mixed in to mellow her out in a nice way.
She has been making some noise about needing to make salsa with our bountiful harvest of tomatoes. Apparently, Cheyenne has not thought that using the tomatoes to make tomato sauce was a very wise use of those beautiful ‘maters. A love of spaghetti is not something we share. So, I surfed the internet for a recipe and found one that was simple and looked promising. And yesterday we got busy over some tomatoes, hot peppers, and cilantro.
The recipe was simple and we followed it up until we tasted the salsa, then we went to tinkering. Cheyenne is really good about making notes as she improvises so we were able to recreate the same flavor this morning, as we already needed more.
Below is the recipe- our rendition, not the one from the internet. Before putting everything in the food processor, we cored the tomatoes and scored the other ends and dropped them into boiling water for about a minute. The tomatoes are in the boiling water just long enough for the skin to start to curl. Then the peeling just slips off, chop the tomatoes roughly and toss in the processor. The longer you run the food processor the finer the salsa, so if you like chunky then just pulse a few times. Also, for thicker salsa use paste tomatoes such as roma or Illini Gold.
Cheyenne’s Fresh Salsa
2-3 medium tomatoes, stems and peelings removed (see above)
½ onion coarsely chopped
2- fish peppers seeds removed- unless you want to up the heat then leave the seeds in. (if you don’t have fish peppers, jalapeno or any other hot pepper will work.
Juice of one lime
1 cup cilantro
1 tsp salt (adjust to taste)
½ tsp of cumin
Put tomatoes, peppers & onions in food processor and pulse for about 2 minutes. Add the rest of the ingredients and pulse till you are happy with the consistency. Taste- if too hot add more tomatoes, if not hot enough, add more peppers.
Let set in the refrigerator for one hour to let the flavors blend- if you can wait that long, we just eat right out of the blender bowl.