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Homemade Salsa
I've been getting into cooking lately. Actually, I'm not so much into cooking as I'm into cutting, dicing, peeling, and chopping. Doing violence to vegetables is such a lovely thing. First, there's the whole fridge pickle kick that I've been on since mid-January, and now I've discovered how easy it is to make homemade salsa. My first batch features one white onion, three Roma tomatoes, one large green bell pepper, six cloves of garlic, the juice of two small limes, a splash of vinegar, a dash of Louisiana hot sauce, some salt and freshly-ground pepper. I chopped all of this up and put it in a dish to sit in my fridge for several hours, then used my handy chopper to do the final blend for an individual serving. I tried it earlier without the blend, but it was a bit too chunky. Of course, this is a very mild salsa. I didn't have any strong peppers around to add to the mix, although there's sufficient volume remaining to do some experiments after a visit to the local grocery store.

I guess all those episodes of "Good Eats" are finally having an effect on me.

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Oh! That should be worth it! I make a mild salsa that is diced red, orange, and yellow peppers, sweet onion, a couple of (Roma) tomatoes, salt and pepper and lime juice. I keep it chunky rather than pureeing it. I should go find some salsa...

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