. . . this is the time of year when,
if i see someone smoking or drinking hot coffee,
i really don't get it . . .
. . . i mean ~ you know ~
it's already hot hot hot
and then to think of putting extra hot stuff
inside your body . . .
. . . anyway . . .
. . . now, salsa? . . .
. . . that's a completely different story . . .
. . . any time is salsa time . . .
. . . if there's no salsa in the fridge,
i hear about it, too! . . .
. . . sometimes even my neighbors
get a little miffed if i'm out . . .
{hi, sheena!}
. . . i get asked about this recipe a lot . . .
. . . so here goes . . .
. . . but, keep in mind this is more of a method
than exact quantities . . .
. . . much is left up to individual taste . . .
{i must give credit where credit is due.
my amazing neighbor taught me how to do this many years ago.
thanks renee!}
. . . here's the cast of ingredients . . .
- canned tomatoes ~ i like to use one really big can from costco {i forgot to see how many lbs/oz it was, but it's about the size of a gallon of milk ~ if you can picture that} you can use whole peeled or my favorite ~ ready cut/diced {you get more tomatoes per can that way}
- 6 fresh jalapenos {we like it spicy, but jalapenos vary in hotness depending on where they're grown/time of year/size}
- 3 fresh green chilis {these are not spicy ~ they just have great flavor}
- 2 bunches green onions
- 2 bunches cilantro
- 4 cloves garlic
- heaping tablespoon kosher salt
. . . start with a hot skillet . . .
. . . wash the jalapenos and green chilis . . .
. . . roast 'em up . . .
. . . no oil needed . . .
. . . let the skins char and blister . . .
. . . remove from heat . . .
. . . wash and drain cilantro . . .
{easiest way ~ fill your sink with cold water.
dunk and swish the bunches. dirt sinks to the bottom}
. . . trim roots from green onions . . .
. . . give them a rough slice . . .
. . . lop off cilantro
just above the rubber band . . .
{i use leaves, stems and all}
. . . place cilantro
on top of green onion slices . . .
. . . they're blurry,
but they're under there . . .
{it helps to keep those little slices from rolling around ~ try it}
. . . mince onions and cilantro
until desired size . . .
{i have people who do NOT appreciate big chunks}
. . . remove and discard stems
from chilis and peppers . . .
. . . if you can handle the heat {i can} ~
leave the seeds and veins in . . .
. . . peel garlic cloves . . .
{and whatever you do ~ don't wash your cutting board in between steps! :) }
. . . cut chilis and peppers
into one inch slices . . .
. . . toss garlic, chilis and peppers
into blender canister . . .
. . . something like a fancy vitamix
would be fun to use . . .
. . . i have to make do
with my cute red bosch . . .
. . . spoon in tomatoes and juice
until canister is about two-thirds full . . .
. . . blend it up . . .
. . . let it get good and pureed . . .
. . . you don't want to bite into
a big chunk of jalapeno or garlic . . .
. . . pour into a good sized mixing bowl . . .
. . . continue blending
{probably two more blenders full}
tomatoes . . .
. . . stir to combine . . .
. . . add kosher salt . . .
. . . now ~ taste it . . .
. . . see that jar in the windowsill? . . .
. . . i've got two of those in the fridge . . .
. . . leave me a comment
if you want to come pick one up . . .