black and white


Mexican Salsa (Taste of Home adapted by me)

This is a really good salsa that uses your bottled tomatoes from your garden!!!! SUPER EASY!!

3 jalapeno peppers (ALWAYS wear gloves when working with jalapenos!!!!)
1 medium onion, quartered
1 garlic clove, halved
1 Quart & 1 Pint -OR-  2 cans (one 28oz & 1-14 1/2 oz) whole peeled tomatoes, drained
4 fresh cilantro sprigs
1/2-3/4 tsp. salt

Tortilla chips

   Heat a small ungreased skillet (cast iron works best) over high heat. With a small sharp knife, pierce jalapenos; add to the skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
   Immediately place peppers in a small bowl; cover and let stand for 20 minutes. Peel off and discard the charred skins. Remove stems and seeds.
   Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving.   Yields 3 1/2 cups

This is not really that hot so make it hotter if you want!

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