That's all there is to making homemade salsa, if you're lucky enough to have home-grown ingredients. People call them "paste," "plum" or "Roma" tomatoes, and they're the best for cooking. I made salsa last year with slicing tomatoes from a generous friend-- it was tasty, but on the watery side. Roma tomatoes are dense and actually not that great for eating plain. I blanched and peeled them which took extra time, but then the salsa doesn't have those bits of skin.
Everything goes willy-nilly into the pot without measuring, then simmered for about an hour. Another culinary masterpiece I can never replicate. Ha!
Roma tomatoes
Red onion
Hot peppers (lots)
Fresh cilantro
Minced garlic
Fresh lime juice
Salt n' pepper
Dash of chili powder
Please pass the tacos...
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