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make fresh salsa
by Yee-Fan Sun |
continued from page 2
This recipe (like all recipes, really) is meant as a starting point; the
only way to make a great salsa is to taste, taste, taste, and adjust
your ingredients to suit your particular tastebuds.
4-6 (depending upon how big they are) ripe plum tomatoes
½ red or white onion (If all you have on hand are the
yellow/brown variety, you'll want to go a little easier on the
quantity, as these tend to be more strongly oniony than the red
and white types)
2 fat cloves garlic
1-3 jalapeno peppers, depending upon how hot your peppers are and
your own tolerance for spiciness
3 stalks scallions
cilantro to taste (anywhere from a few sprigs, which is how I like
it, to a whole handful)
1 tsp. brown sugar
Boil up a pot of water. Meanwhile, slice a cross in the skin at
the bottom (non-stem) end of each tomato. Drop the tomatoes into
the bubbling water, and cook for about 20 seconds, until the skins
start to loosen. Pull them out, rinse under cold water, and peel
off the skin. Remove the core and the seeds from the tomatoes, and
chop up the remaining flesh as finely as possible. Toss the tomato
bits into a mixing bowl.
like it sweet
Like the taste of jarred salsas better than homemade salsa recipes
you've tried in the past? Try roasting your tomatoes,
onions, garlic and chile peppers before chopping them up for the
salsa. You'll lose that bright, zingy taste of fresh salsa, but
get a deeper, richer, sweeter flavor that'll be more reminescent
of the pre-made stuff -- only heaps tastier.
Mince up the garlic and onion as well as you can; chop up the
scallions and cilantro. Add these to the tomato.
Now put on some rubber gloves. Start with one jalapeno. Slice off
the stem end and cut the chile in half longitudinally. Use a
paring knife to scrape out the seeds and ribs; discard. Mince up
the remaining chile as finely as possible, and add it to the
Cut a lime in half, and squeeze the juice from both halves. Toss
it in with the veggies, along with the sugar and a generous
sprinkle of salt.
Give the whole mix a good stir, and taste. If it needs more heat,
chop up some more chile; if it's too tomatoe-y tart, add a bit
more sugar. If you want to brighten up the salsa, add some more
cilantro; if you want a bit more tang, add more lime juice. And if
the flavors generally seem fine but just need a little more oomph,
sprinkle on the salt.
You can eat salsa as
soon as it's made, but I like it better after the ingredients have
been sitting around together for awhile mingling happily, which is
why I generally make salsa at least a few hours before I'm
planning to eat it. Salsa keeps pretty well (covered and
refrigerated) so you can assemble it a few days in advance as
well. To enjoy, throw some on top of grilled fish or chicken, or
use it as a dip with your favorite tortilla chips.
out these related recipes:
corn tortillas | margaritas
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