It's day seven of Lance being gone. Both kids are miraculously taking naps at the same time. What to do, what to do...
Clean the house? No thanks. Plus, it would probably wake Josh up. (He's a very light sleeper!)
Take a nap? Normally, yes. But I actually went to bed at 10pm last night and got up at 7:30am, so not really tired.
Edit some more of the book? No thanks. I save all that 'fun' stuff for the evenings.
Make some salsa? Bingo.
Which is perfect because I have a billion or so fresh tomatoes sitting in my fruit bowl, and even more still out on the vine.
So here's my recipe for Fire Roasted Salsa. I adapted it from a bunch of recipes I've found over the years in books and online. If you like Chevy's fresh salsa (and who doesn't?) then you'll love this. (Or not, I don't know. All I know is that I could eat it by the spoonful - and I do!) It's a little more time/work intensive than regular salsa, but I think it's really worth it. So YUMMY!
Maren's Fire Roasted Salsa
(Makes about 4 cups)
6 ripe medium sized tomatoes
2-3 Jalapeños (depends on how spicy you like it; I usually just go for 2. It gives a good kick without being too overpowering.)
1/2 white onion
1/2 bunch cilantro (I love cilantro, so I use a lot)
2 tbls minced garlic
2 tsp salt
2 tbls white vinegar
1 tsp liquid smoke (I prefer mesquite)
1. Turn your grill to high and let heat up for a few minutes.
2. Spray a bit of cooking spray on the tomatoes and jalapeños. (I hold them with tongs while spraying.)
3. Place the tomatoes on the grill and cook for 10 minutes. Turn the tomatoes over. Then add the jalapeños to the grill. Cook for another 5 minutes. Turn the jalapeños over. Cook for another 5 minutes.
4. Turn the tomatoes and jalapeños over again. Cook until they look 'done' - the tomatoes will be browning and have cracked skin and the jalapeños should be close to black. Remove from grill. (Caution! The tomatoes tend to crack and literally shoot flaming hot juice, so be careful!)
5. Place the tomatoes and jalapeños in a Ziploc bag and seal. This will allow the skins to steam and make it really easy to peel them off later. Allow them all to cool.
6. Core the tomatoes and peel most of the skin off. (I leave quite a bit of skin on, but that's just because I don't mind it and I'm lazy.)
7. Cut the stems off the jalapeños, then cut in half lengthwise. Peel and discard all the seeds and inside membranes.
8. Place the tomatoes, jalapeños, and all other ingredients into a food processor and process until fairly smooth.
9. Place in refrigerator for several hours to let the flavors really 'mingle'; it's like a fine wine and gets better with age.
10. Enjoy! (Pictured on my Western Skillet Omelet that I made for dinner tonight. Heaven!!!)
Clean the house? No thanks. Plus, it would probably wake Josh up. (He's a very light sleeper!)
Take a nap? Normally, yes. But I actually went to bed at 10pm last night and got up at 7:30am, so not really tired.
Edit some more of the book? No thanks. I save all that 'fun' stuff for the evenings.
Make some salsa? Bingo.
Which is perfect because I have a billion or so fresh tomatoes sitting in my fruit bowl, and even more still out on the vine.
So here's my recipe for Fire Roasted Salsa. I adapted it from a bunch of recipes I've found over the years in books and online. If you like Chevy's fresh salsa (and who doesn't?) then you'll love this. (Or not, I don't know. All I know is that I could eat it by the spoonful - and I do!) It's a little more time/work intensive than regular salsa, but I think it's really worth it. So YUMMY!
Maren's Fire Roasted Salsa
(Makes about 4 cups)
6 ripe medium sized tomatoes
2-3 Jalapeños (depends on how spicy you like it; I usually just go for 2. It gives a good kick without being too overpowering.)
1/2 white onion
1/2 bunch cilantro (I love cilantro, so I use a lot)
2 tbls minced garlic
2 tsp salt
2 tbls white vinegar
1 tsp liquid smoke (I prefer mesquite)
1. Turn your grill to high and let heat up for a few minutes.
2. Spray a bit of cooking spray on the tomatoes and jalapeños. (I hold them with tongs while spraying.)
3. Place the tomatoes on the grill and cook for 10 minutes. Turn the tomatoes over. Then add the jalapeños to the grill. Cook for another 5 minutes. Turn the jalapeños over. Cook for another 5 minutes.
4. Turn the tomatoes and jalapeños over again. Cook until they look 'done' - the tomatoes will be browning and have cracked skin and the jalapeños should be close to black. Remove from grill. (Caution! The tomatoes tend to crack and literally shoot flaming hot juice, so be careful!)
5. Place the tomatoes and jalapeños in a Ziploc bag and seal. This will allow the skins to steam and make it really easy to peel them off later. Allow them all to cool.
6. Core the tomatoes and peel most of the skin off. (I leave quite a bit of skin on, but that's just because I don't mind it and I'm lazy.)
7. Cut the stems off the jalapeños, then cut in half lengthwise. Peel and discard all the seeds and inside membranes.
8. Place the tomatoes, jalapeños, and all other ingredients into a food processor and process until fairly smooth.
9. Place in refrigerator for several hours to let the flavors really 'mingle'; it's like a fine wine and gets better with age.
10. Enjoy! (Pictured on my Western Skillet Omelet that I made for dinner tonight. Heaven!!!)
1 comment:
Looks yummy, but I am not a big jalepeno fan. I'd probably shoot for just 1 of those, and not much cilantro, I'm not a big fan of the cilantro either.
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