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let's salsa how to make fresh salsa 
by Yee-Fan Sun |
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continued from page 2

fresh salsa
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
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)
1-2 limes
1 tsp. brown sugar
1 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. some 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.
2 Mince up the garlic and onion as well as you can; chop up the scallions and cilantro. Add these to the tomato.
3 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 mixing bowl.
4 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.
5 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.


check out these related recipes: 
corn tortillas | margaritas

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