to the boards
beyond chips and pretzels
continued from page 3
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
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)
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
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).
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.
Add the tomatoes, onion, and chiles to a food processor or blender. Give
it a good zizz until the ingredients are well-combined.
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.
Pour the salsa into an attractive serving bowl and enjoy with chips.
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fine art of finger foods
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