Salsa

It's pretty easy to adjust this recipe if you like your salsa hotter.

 Ingredients:

  • 2 bell peppers (red, yellow or orange), seeded and diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tablespoon olive oil
  • 2 tablespoons lemon (or lime) juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, any kind of Tobasco or other hot sauce if you want a kick

Instructions:
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the diced bell peppers and onion and sauté for about 5-7 minutes, or until they start to soften.
  3. Add the minced garlic and sauté for an additional minute, or until fragrant.
  4. Remove the skillet from heat and let the mixture cool slightly.
  5. In a blender or food processor, pulse the drained diced tomatoes until they reach your desired consistency.
  6. Add the cooled bell pepper mixture to the blender and pulse until the vegetables are finely chopped and well combined.
  7. Pour the salsa into a bowl and stir in the lime juice, cumin, salt, and black pepper.
  8. Taste the salsa and adjust the seasoning as needed. If you want a slightly smoky flavor, add 1/2 teaspoon of smoked paprika. If you want a bit of heat, add 1/4 teaspoon of cayenne pepper.
  9. Chill the salsa in the refrigerator for at least an hour to allow the flavors to meld together.

Comments

Post a Comment

Popular posts from this blog

Excerpts from the outbox: Part I

A new feature on my blog: Excerpts from my emails. This one comes from something I sent my boss today: Oh, and one more thing: The pepper in our kitchen is basically ground pepper. In chunks. If you ever try to sprinkle it on something cold (i.e. that you’'re not cooking), in order to taste the pepper you have to bite into a chunk of pepper, which isn’t a pleasant experience. A better solution (or perhaps an additional solution) would be to get pepper in powdered form. This allows sprinkling of the condiment onto cold foods and having the flavor imbued into the food without necessitating masticating a large chunk of pepper. There. Now you know I take my work seriously. Hmm, maybe I'll start another blog and call it Excerpts from the Outbox . Hey, it's a thought.
Read more

My 100% whole wheat challah recipe

I should probably record this somewhere in a convenient place: Start with somone else's whole wheat challah recipe to see if there's anything you want to steal. There are plenty of good ones on the Internet. That's how I got mine; this is just one that I liked, with a bit stolen from here and there and massaged a bit. It works for me. 1.5 + 2 Tbs water 3 Tbs vegetable oil 1.5 tsp salt 3 Tbs non-dairy creamer (yes, evil but necessary) 1/3rd cup brown sugar (use a generous amount) 4.25 cups pre-sifted (I use frozen) whole wheat flour (unless you want to sift), don't overdo this; when in doubt use less, not more flour 1 packet of yeast, or 2.5 tsp if you don't have packets - you'll have to experiment OPTIONAL: 4 tsp gluten powder with Vitamin C 2 tsp lecithin granules * put in bread maker. I use whole wheat setting but I shut off the machine before it hits the bake cycle. The dough setting will probably work too. OR * knead, let rise, punch down, let rise, etc...
Read more

Hot and Sour Soup

Image
  Hot and Sour Soup – 8 Servings (with baby corn instead of bamboo shoots, 'cos I couldn't find bamboo shoots) Note: You might want to taste as you go. This is kinda hot, and kinda sour. If this is a problem, you shouldn't be making this soup, but consider easing off on the vinegar and on the white pepper and chili flakes if you like it but need less heat. I didn't sauté the mushrooms long enough when I did this. Maybe taste one when you think it's ready. Maybe cut the baby corn in half so it'll fit on a spoon. Widthwise too, of course, you want it thin.  On to the recipe! Ingredients Dried shiitake mushrooms – 1 ½ oz (43 g) Soy sauce – 5 Tbsp (75 ml) Seasoned rice vinegar – ⅔ cup (160 ml) Ground white pepper – 1 Tbsp (8 g) Sesame oil – ¾ tsp (3.5 ml) Cornstarch – 6 Tbsp (48 g) Water (for slurry) – 6 Tbsp (90 ml) Vegetable oil – 4 tsp (20 ml) Chili flakes – 1 tsp (mild) to 2 tsp (hot) Minced fresh ginger root – 2 ½ tsp (5 g) Sliced green onions – ½ cu...
Read more