Recipe Wednesday: Salsa!

A couple of weeks ago we made guacamole, today I had a taste for salsa. This is my mom and/or dad's recipe, I am not sure which one of them claims it but whomever it belongs to it is one of my favorites.

That hairy arm is not mine but I couldn't seem to get it out of the picture. It kept popping in every time I tried to get a shot.

Salsa

8 to 10 tomatoes

4 to 6 jalapeno peppers

1/2 medium white onion

handful of cilantro

6 cloves of garlic

1 habanero/scotch bonnet pepper (optional)

salt

food processor or blender

1. Clean all produce. Cut tops from jalapenos. 

2. Roast tomatoes and jalapenos in oven on a jelly roll pan covered in foil or on the stove top in a covered pan until the skins of the tomatoes are bubbled and the jalapenos are bubbled and dark but not burnt.

3. Peel tomatoes and jalapenos. At this point you can also core the tomatoes. Cut your onion in half. Peel garlic cloves.

4. Place cored tomatoes, 2 jalapenos, onion, garlic cloves and cilantro in the food processor/blender and process until desired texture is reached. 

5. Add in a pinch of salt, more or less to taste. For more heat add another jalapeno one at a time, blending after each addition. Feel free to add in more garlic, cilantro or onion as well. If the salsa is too thick add in a bit of water, about two tablespoons at a time. Please remember when adding in the peppers that the longer the salsa sits the hotter it gets.*

6. The habanero. That baby is hot! If you decide to use it I suggest that you roast it in a separate pan or after the tomatoes and jalapenos. Do not add this in until last, very rarely (read almost never) does this salsa need it. If you did buy the habanero and the salsa is perfect without it then you freeze it and save it for something down the road. Or if you are my father feel free to add it in with all 6 jalapenos and then wonder why no one eats it with you.

Enjoy!

Notes:

Please remember when working with peppers to wash your hands with soap and water often. Do not rub your eyes.

When you make this salsa while the tomatoes and jalapenos are still warm it is a bit hard to tell what else it might need. I suggest that you err on the side of caution, stick it in the fridge and add to it in an hour after it has had a chance to cool down. Or ya know, have patience and let the tomatoes and jalapenos cool down first.

I don't know why the salsa gets hotter the longer it sits, it just does.

Storing Peppers:

Freezing roasted peppers: I roasted too many jalapenos this time out and wound up with leftovers. They will save in the freezer in plastic bag. Store in a plastic bag and thaw in hot water.

Freezing fresh peppers: Place peppers in boiling water for about 6 minutes. Remove peppers and place directly into ice water. Once the peppers are chilled remove from ice water, dry them thoroughly and place in an airtight container in the freezer.