Fresh and Spicy
Filling the Frame with the ingredients for southwest salsa, pico de gallo style. We use salsa on lots of things besides the obvious chips and salsa and southwestern cooking. I love it on eggs or omelettes and I often spice up a creamy salad dressing with it for a different taste.
The secret to taste and texture depends so much on the chiles you use (and how well you seed them), as well as the ripeness of the tomatoes. You could each use this exact recipe and the outcome may taste completely different, depending on those two ingredients. So learn more about your chile peppers, and use the ones that reflect your own style. I adjust this recipe every time I make it. Last week's was HOT (the jalepenos were smaller and spicier) having more texture and less liquid, this week's was milder (jalepeno's were milder so I added some serano chile to spice it a bit more) and had more liquid (riper tomatoes). Making salsa is an art, not a science, so just play with this, and taste and adjust as you go until you get it just right for you. And double or triple the recipe---I can finish off 2 cups of salsa in a few days.
INGREDIENTS:
* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste
PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.
Makes about 2 cups.
Helpful hints: use gloves when you cut your peppers. If not, the seeds and juice get on your skin and even after you wash your hands, you can irritate eyes and mucous membranes hours later! Also, if you like HOT, don't seed as carefully, as the seeds are quite potent. Serano chiles, though smaller, tend to be hotter than jalepenos, although I find jalepenos can really vary. Habernero chiles are even hotter. Anaheim chiles are relatively mild.
Looks like this when done: www.flickr.com/photos/katdavis/2368904493/in/photostream/
Fresh and Spicy
Filling the Frame with the ingredients for southwest salsa, pico de gallo style. We use salsa on lots of things besides the obvious chips and salsa and southwestern cooking. I love it on eggs or omelettes and I often spice up a creamy salad dressing with it for a different taste.
The secret to taste and texture depends so much on the chiles you use (and how well you seed them), as well as the ripeness of the tomatoes. You could each use this exact recipe and the outcome may taste completely different, depending on those two ingredients. So learn more about your chile peppers, and use the ones that reflect your own style. I adjust this recipe every time I make it. Last week's was HOT (the jalepenos were smaller and spicier) having more texture and less liquid, this week's was milder (jalepeno's were milder so I added some serano chile to spice it a bit more) and had more liquid (riper tomatoes). Making salsa is an art, not a science, so just play with this, and taste and adjust as you go until you get it just right for you. And double or triple the recipe---I can finish off 2 cups of salsa in a few days.
INGREDIENTS:
* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste
PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.
Makes about 2 cups.
Helpful hints: use gloves when you cut your peppers. If not, the seeds and juice get on your skin and even after you wash your hands, you can irritate eyes and mucous membranes hours later! Also, if you like HOT, don't seed as carefully, as the seeds are quite potent. Serano chiles, though smaller, tend to be hotter than jalepenos, although I find jalepenos can really vary. Habernero chiles are even hotter. Anaheim chiles are relatively mild.
Looks like this when done: www.flickr.com/photos/katdavis/2368904493/in/photostream/