Worms and Flowers

Simply Salsa

Posted in Recipes by Lzyjo on September 1, 2009

Ah, salsa. The cherry on the nacho cake.  Okay, lousy metaphor for a wonderful condiment. Salsa comes in smaller, pricier jars than tomato sauce, so surely it must be harder to make? NO?! NO! It’s not. Blast! If anything, it is easier. It can be made in a frying pan using just 2 pounds of tomatoes! No kidding.  The following recipe is for salsa as simple as it gets. K.I.S. I like to leave of the last S, becuase it’s unnecessary, but inevitably I think Stupid, anyway!

Preparation

Rinse two pounds of tomatoes and blanch in a large pot of water to a boil.

Let the water come back to a boil and cook for approximately five minutes.

The skins of the tomatoes should be just splitting open. Cook too quickly and the skin will still be attached, cook too long and pulp will exit the cracks in the skin.

Cool tomatoes under running water or in an ice bath.

Peel the blanched tomatoes. The skin should come off in one piece (hopefully 😉 fingers crossed, knock on wood, pray to god….)

After your tomatoes are peeled you can take a break and let them rest overnight and a lot of the water will drain off, or if you’re feeling energetic, proceeded with the salsa. Draining the additional water off can help produce a thicker salsa more quickly.

Cooking the Salsa

Chop one onion

Chop the two pounds of blanched tomatoes

Chop 3- 5 ounces of green chilies for a mild-medium salsa. Approximately 8 oz for hot.

Bell peppers can also be added, but are optional.

Combine the ingredients in a skillet and simmer for about 40 minutes until the tomatoes break apart, mostly.

Season to taste with salt and sugar.

I used about 2 tsps of salt and 1/4 C of brown sugar for two pounds of tomatoes. Salsa, being a condiment, known for being piquant, (as in Picante) requires stronger seasonings than you would normally add to a sauce or main dish.

Yields approximately 3 Jars.

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