I was making quesadillas for supper and discovered to my horror that we had run out of salsa. Usually, just for convenience, we use Pace Picante Sauce, and we buy it in large economy-size jars.
Never again. Nothing wrong with the store-bought stuff, but it absolutely doesn’t compare with what I made as an “emergency”. That “emergency” is now our standard.
Salsa is really easy to make: tomatoes, onions, garlic, green pepper, chilis, and whatever other fresh chopped veg you want. This is the specific recipe I used…if I can remember it…I was making it up as I went along. All measurements are guesstimations of what I finally ended up with. Adjust quantities to taste.
1 can Diced Tomatoes
1/2 red sweet pepper
1/2 yellow sweet pepper
1/2 green sweet pepper
1/2 medium onion
2 large garlic cloves
1/2t kosher salt
1t brown sugar
1t chili powder
1/2 lime or lemon
Place the pepper halves flesh-side down on a cookie sheet on the top rack of your oven and roast at 400º until the skin begins to caramelize. Watch them carefully – you don’t want the skins to burn. If they do, remove the burned areas.
While the peppers are roasting, dice the onion and mince the garlic – a garlic press and sharp paring knife will help with the mincing.
When the peppers are done roasting, chop them, then mix all of the ingredients down to the lime. Squeeze in the lime juice and mix again. That’s all there is to it. Tonight, I’m going to roast some corn to add to it. For less liquid, drain the tomatoes before you mix.
Sure, you can use the salsa immediately – but if you let it sit overnight in a covered container the flavors will meld together very nicely.
For more heat, increase the chipotle chili powder, or add diced jalapenos. Top off with chopped cilantro.
The Road Less Ordinary 