A Very Fiery Salsa
Given how much tomatoes are one of my favorite things, it's baffling that I didn't make salsa until I moved to New Orleans. Yet, it is one of the simplest dips to make! I must have been so over the store-bought salsas that it was high time that I made the real deal at home.
This recipe can be spiced up, jazzed up, or eaten the way it is. It just depends on what you're looking for. It is a perfect accompaniment to home-made tacos, burritos, enchiladas, or as a dip that you can chip away with. So why not get to the grind and see the many ways you can make this fine fiery dip?
SERVES
4 - 6 persons; 6 portions
INGREDIENTS
Green/ Red Chilies * 2 pcs
Garlic * 2 cloves
Pepper to taste
Onion * 1 pc
Salt * to taste
Canola Oil * 1 tbsp
Plum Tomatoes * 10 pcs
PREPS
- Thoroughly wash the tomatoes. Chop 1/2 of a tomato and keep aside to add at the end.
- Peel the onion and finely chop. Keep a some aside to add at the end.
- Peel the garlic and finely chop.
- Cut the chilies into 1/2 inch pieces.
MAKING IT
1. Put oil in a pan and once hot, add the whole tomatoes until their skin starts to brown.
2. Add the chopped onion, garlic, as well as chilies, and cook until they turn slightly brown.
3. Put the contents of the pan into a blender and gently blend in fast intervals until it turns into a
chunky blend. Pour the salsa blend into a bowl and let it cool down.
4. Once the salsa has cooled down, add the chopped raw tomato, onion and garnish with salt, olive oil, cilantro. You can also add small pieces of fruit such as mango, pineapple or strawberry and
additional chilies to spunk up the salsa at this point.
5. Enjoy with nacho chips, tacos, or your Mexican mains.
