{"id":6597,"date":"2018-09-27T20:40:03","date_gmt":"2018-09-27T20:40:03","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6597"},"modified":"2018-10-01T17:15:56","modified_gmt":"2018-10-01T17:15:56","slug":"salsa-day","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/09\/27\/salsa-day\/","title":{"rendered":"Salsa Day"},"content":{"rendered":"

My kitchen counters are covered in tomatoes.\u00a0 I have them falling all over the place and the fruit flies are having a party.\u00a0 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.\u00a0 Over ripe fruit is just crying out to be made into salsa.\u00a0 No, I’m not canning salsa.\u00a0 We eat it like Popeye ate spinach.\u00a0 It’s too much work to can it.\u00a0 But I do cook it.\u00a0 Daddy would have been so proud.\u00a0 He was the salsa maker extraordinaire.\u00a0 I could sit at his table and eat gallons of his salsa.<\/p>\n

\"\"<\/p>\n

Luckily, everyone in the house eats my salsa because I need to make a lot of it over the next few days.\u00a0 That means we’ll be eating a lot of Mexican food.\u00a0 Oh no.\u00a0 What ever will we do?!\u00a0 Last night was yellow tail ceviche, chili rellenos, and of course chips and salsa.\u00a0 Yes, I did put fresh tomatoes in the rice.\u00a0 Tomorrow night is shrimp fajitas.\u00a0 And there’ll be tons of quesadillas in between and after.\u00a0 Cheese coma coming.\u00a0 \u00a0 Mmmmm queso……<\/p>\n

\"\"<\/p>\n

\n\t\n\t
<\/div>\n\t\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

Salsa<\/h2>\n
<\/div>\n\n
<\/div>\n\n
<\/div>\n\n
<\/div>\n\n\n\n\n\n

Ingredients<\/h3>
  • 2<\/span> lbs<\/span> chopped tomatoes<\/span> I used heirloom<\/span><\/li>
  • 2<\/span> jalapenos<\/span> or habaneros or serranos or scorpions, etc chopped (or use 5 peppers or 10!)<\/span><\/li>
  • 1<\/span> half medium sweet onion chopped<\/span><\/li>
  • Handful cilantro leaves<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • 1<\/span> or 2 tablespoons vegetable oil<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Chop the vegetables in large chunks.\u00a0 Remove seeds from the peppers and tomatoes, if you wish to.\u00a0 Pulse everything in a food processor to a course fine chop, but not minced or to a paste.\u00a0 Fry the mixture in the oil on medium high for about 10 minutes.\u00a0 Cool, salt to taste, cover, and refrigerate until ready to use.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      My kitchen counters are covered in tomatoes.\u00a0 I have them falling all over the place and the fruit flies are having a party.\u00a0 Some of the tomatoes came in cracked and I knew I was tempting the fruit fly fate fairy (try saying that more…<\/p>\n","protected":false},"author":1,"featured_media":6611,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/09\/IMG_20180927_133433741.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Ip","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6597"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6597"}],"version-history":[{"count":4,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6597\/revisions"}],"predecessor-version":[{"id":6648,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6597\/revisions\/6648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6611"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}