Salsa Day
My kitchen counters are covered in tomatoes. I have them falling all over the place and the fruit flies are having a party. Some of the tomatoes came in cracked and I knew I was tempting the fruit fly fate fairy (try saying that more than once), but it’s a just a few cracks and those can be cut off and the rest can be salsa. Over ripe fruit is just crying out to be made into salsa. No, I’m not canning salsa. We eat it like Popeye ate spinach. It’s too much work to can it. But I do cook it. Daddy would have been so proud. He was the salsa maker extraordinaire. I could sit at his table and eat gallons of his salsa.
Luckily, everyone in the house eats my salsa because I need to make a lot of it over the next few days. That means we’ll be eating a lot of Mexican food. Oh no. What ever will we do?! Last night was yellow tail ceviche, chili rellenos, and of course chips and salsa. Yes, I did put fresh tomatoes in the rice. Tomorrow night is shrimp fajitas. And there’ll be tons of quesadillas in between and after. Cheese coma coming. Mmmmm queso……
Salsa
Ingredients
- 2 lbs chopped tomatoes I used heirloom
- 2 jalapenos or habaneros or serranos or scorpions, etc chopped (or use 5 peppers or 10!)
- 1 half medium sweet onion chopped
- Handful cilantro leaves
- Kosher salt
- 1 or 2 tablespoons vegetable oil
Instructions
- Chop the vegetables in large chunks. Remove seeds from the peppers and tomatoes, if you wish to. Pulse everything in a food processor to a course fine chop, but not minced or to a paste. Fry the mixture in the oil on medium high for about 10 minutes. Cool, salt to taste, cover, and refrigerate until ready to use.