Saturday Beefcake: Salsa
Turning the heat up for today's theme, a recipe for salsa and some do like it hot.
Roasted Tomato Salsa
Medium Yellow Onion, one half, finely diced
Lime Juice, fresh, one and a half tablespoons
Roma Tomatoes, six medium
Fresh Chiles, either Serrano or Jalapeno, three halved lengthwise, stemmed and seeded
Garlic, one clove, peeled
Cilantro, one cup, coarsely chopped
Kosher Salt, one and a half teaspoons
1. Soak the onion in the lime juice for fifteen minutes.
2. In a large caste iron skillet, “roast” the tomatoes, chiles and garlic clove until charred on all sides.
3. Pulse them all in a blender, until somewhat chunky
4. Transfer to a bowl and add the onion, lime juice, cilantro and salt.
5. Add salt or lime juice to taste if necessary.
Roasted Tomato Salsa
Medium Yellow Onion, one half, finely diced
Lime Juice, fresh, one and a half tablespoons
Roma Tomatoes, six medium
Fresh Chiles, either Serrano or Jalapeno, three halved lengthwise, stemmed and seeded
Garlic, one clove, peeled
Cilantro, one cup, coarsely chopped
Kosher Salt, one and a half teaspoons
1. Soak the onion in the lime juice for fifteen minutes.
2. In a large caste iron skillet, “roast” the tomatoes, chiles and garlic clove until charred on all sides.
3. Pulse them all in a blender, until somewhat chunky
4. Transfer to a bowl and add the onion, lime juice, cilantro and salt.
5. Add salt or lime juice to taste if necessary.
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