Bunny's Salsa
May. 14th, 2005 01:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunnyjadwigaSarah & I made Salsa last night. I had figured I was the last cook on earth to make fresh salsa, but I guess not, so here's my method (relic of an enormous crop of plum tomatoes one summer):
about 3 lbs of plum tomatoes, cut small (1/2") dice
1 yellow pepper, cored, seeded, cut 1/2" dice
1 dark green pepper, cored, seeded, cut 1/2" dice
12-16 cloves garlic, minced fine
1 large or 2 medium onions, minced fine
1 tsp cumin seed, ground
2-3 scallions, chopped fine
1-2 handfuls of basil or cilantro, or both, minced
1/2 smallish hungarian hot pepper or 1/3 habanero (add more if you like the salsa hot)
Vinegar (cider or red wine)
Mix this up in stages (6-7 plum tomatoes at a time). You will want to get the right visual combination, where tomatoes dominate but the other elements are visible. Put the vinegar in last; you should have some liquid on the bottom when it is well mixed.
Mix well and smoosh down so the surface is flat, and let rest about 15 minutes to half an hour if you can keep the ravening hordes off that long.
Remember, the cumin is key!
about 3 lbs of plum tomatoes, cut small (1/2") dice
1 yellow pepper, cored, seeded, cut 1/2" dice
1 dark green pepper, cored, seeded, cut 1/2" dice
12-16 cloves garlic, minced fine
1 large or 2 medium onions, minced fine
1 tsp cumin seed, ground
2-3 scallions, chopped fine
1-2 handfuls of basil or cilantro, or both, minced
1/2 smallish hungarian hot pepper or 1/3 habanero (add more if you like the salsa hot)
Vinegar (cider or red wine)
Mix this up in stages (6-7 plum tomatoes at a time). You will want to get the right visual combination, where tomatoes dominate but the other elements are visible. Put the vinegar in last; you should have some liquid on the bottom when it is well mixed.
Mix well and smoosh down so the surface is flat, and let rest about 15 minutes to half an hour if you can keep the ravening hordes off that long.
Remember, the cumin is key!
no subject
Date: 2005-05-14 01:29 pm (UTC)Vinegar (cider or red wine)
Lime juice is also good, either instead of or in combination with the vinegar. My pref is for wine vinegar, but then I do prefer most of my foods to have more of a bite.
Remember, the cumin is key!
Remember, freshly ground cumin is key! There is an enormous difference between freshly ground and bought ground with cumin, more than for most spices I know. Pre-ground cumin from the supermarket is just plain nasty!
It's funny: My mother has hated "Mexican" food because of the cumin for as long as I can remember, and I thought that was weird when she loves Indian food. So I made some chili for her using a combination of fresh-ground and seed cumin, and she just sucked it down, and became an instant convert!
no subject
Date: 2005-05-15 03:06 am (UTC)