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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

01.31.2002

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easy munchables
beyond chips and pretzels 
1 2 3 4
continued from page 3

salsa This simple salsa is the sort we generally find in Mexican restaurants here in Tucson Ė pure flavors, plenty of heat, and pureed so itís easily scooped up on a chip. If you like your salsa chunkier,  reserve half the tomatoes and puree the remainder, then mix it all together at the end. Do scrub your hands thoroughly with soap after handling the jalapenos Ė itís the oils in the seeds and central rib of the pepper that give the heat, so rinsing in water wonít do the trick.

ingredients
1 Anaheim chile pepper
2 jalapeno peppers 
1 small (14 oz) can diced tomatoes, partially drained OR 4 small- to medium-sized fresh tomatoes (very ripe)
1/2 onion
1/2 lime
2 stalks scallion OR cilantro to taste (cilantro is the usual herb, but as Iím not a cilantro fan, I always use scallion)
salt and pepper

1 If youíre using fresh tomatoes, peel the tomatoes by scoring the bottoms with an x and dropping them into boiling water for 20 seconds or so. The skins should be loose and easily removable. Core the tomatoes and de-seed as best you can. Dice roughly. (Only use fresh tomatoes if they're very sweet and ripe -- if you can't get your hand on really good tomatoes, it's actually better to go with the canned stuff).
2 Halve the chile peppers and remove the rib and seeds with a paring knife (donít throw them out yet though Ė save them so you can add heat later if necessary). Mince the chiles. Dice the onion.
3 Add the tomatoes, onion, and chiles to a food processor or blender. Give it a good zizz until the ingredients are well-combined.
4 Transfer to a mixing bowl. Squeeze the juice from a half a lime and add it to the tomato mixture. If youíre using cilantro, remove the stems and mince well. If youíre using scallions, mince the green portion. Add herbs to taste, along with salt and pepper. At this point, if you find your salsa isnít hot enough, you can mince up a little bit of the reserved inner rib portions and add that to the mix. Tossing in a few seeds will also help to spice the salsa up.
5 Pour the salsa into an attractive serving bowl and enjoy with chips.

o
check out these related articles: 
easy party foods | the fine art of finger foods 

check out the recipe index ! 

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