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Entries in salsa (2)

Thursday
Jul072016

Tomato & Corn Salsa - Summer In A Bowl

 

     

 

     It’s summer so that means fresh local tomatoes and fresh local corn. And right on cue this NYTimes Cooking recipe popped up on my news feed. It’s easy. It’s fresh. This salsa hits the sweet, hot, and tart tastes. One little change I did make was to blanch and peel the tomatoes. I also used nice meaty, ripe, plum tomatoes. Just one note of warning – the recipe calls for you to season to taste. Well, you’ll probably end up, spoon in hand, unable to stop tasting. It’s really that good. Simple ingredients combined for a big taste. 

Tuesday
Jul132010

Chunky Tomato Salsa With A Kick!

  

Everyone has their own take on salsa.  Some like it hot, others like it mild, some like it chunky others like my friend Cindy whir it up in a blender so it’s smooth and on the thin side.  And the varieties - Mango, peach, pineapple, jalapeño, corn, fresh tomatoes chunky tomatoes, pureed tomatoes – it seems like you can salsa-fy anything.  Personally, I like a traditional chunky tomato-based salsa with my favorite sweet hot combination incorporated into the flavors.  After making this a few times, I whittled down the chipotle puree from a burn your lips and stick your mouth under the faucet amount to one tablespoon.  But it’s all a matter of taste and if you don’t need your taste buds or want to feel your lips for a week by all means, ramp the puree up to three tablespoons...ouchy!

 

Ingredients

Serves a crowd

3 14.5oz cans of fire roasted tomatoes

2 4oz cans fire roasted green chiles

1 tablespoon chipotle puree

2 teaspoons cumin

1 teaspoon garlic powder

2 tablespoon sugar

1 teaspoon balsamic vinegar

½ cup fresh cilantro, chopped

 

Combine all the above ingredients, except the cilantro, in a medium sauce pan and simmer, uncovered, 1 ½ hours until thick.  Stir in the cilantro.  Cool and keep refrigerated until ready to use.  Will keep in the fridge for 1 week.