01 September 2011

Hubby's Salsa Recipe


Hubby is a great cook. He's the sort of cook that just puts mediocre things together based on instinct, and makes a great meal. It has taken me a decade to learn that skill, which comes naturally to Hubby. With that said, rarely does Hubby makes the same dish the same way twice. In addition, he's loath to measure any ingredients. So when I told him I wanted to highlight one of his many salsa creations here,
he was none too pleased. It took him out of his element because he needed to measure everything he did. He did not like that. But he did it for you and I. Once you make this recipe, you all will be pretty pleased he did.



Hubby has been making a lot of salsa lately. One, because I love it. Two, because the farmers market is abundant with massive amounts of tomatoes this year at "bargain basement prices." Can you say 42 roma tomatoes for $5.00? Being tomato lovers we know that this manna from the sky, so to speak, will be coming to an end to soon. Then, we will be relegated to more expensive store bought tomatoes during the winter, and dare I say store bought salsa. That's only if  we don't start to make and store our own-which we are.

Although, I seem to eat it faster than we can make and keep it. Minor problem.

Therefore, this recipe is for you the salsa lover. It makes at least four cups of salsa so you have some to get you through those fall, and....I refuse to say it, [insert season here if you'd like] days.

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*Hubby's Salsa's Recipe
makes approximately 3-4 cups
*denotes comments at the end of the recipe-read first

28 small and medium Roma Tomatoes, diced
2 large Red Peppers, diced
2 large red Jalapenos, finely chopped
1/2 Adobe Pepper, finely chopped
1 small bunch fresh Cilantro, chopped
1 handful (about 24 leaves) fresh Basil, torn
1 handful (about 24 leaves) fresh Mint, torn
1 tbsp Balsamic Vinaigrette Salad Dressing
1 tbsp Red Wine Vinegar
Salt to taste

In a colander drain the Tomatoes of their water, for about 3 minutes. 

In a large bowl add the Tomatoes; Red Peppers; Jalapenos; Adobe Pepper; Cilantro; Basil; Mint; Vinaigrette and Vinegar. Mix ingredients thoroughly and gently. Place the bowl in the refrigerator uncovered for 1/2 -1 hour. Serve immediately with chips.


*Comments
-You may use any type of tomatoes for this recipe. However, you will need to gauge the amount of tomatoes necessary for the yield.
-Red Jalapenos are green Jalapenos that have turned red after a period of time (about 1-2 weeks). They are less spicy than green jalapenos. If you are using green jalapenos cut the recipe amount in half, or use the recipe amount to your peril.
-Adobe pepper is found in the Hispanic section at your local supermarket in a can. Adobe pepper is HOT. 

Enjoy!
-Elle


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