Snow is coming down, we’re expecting 5-7"; at our elevation it’s probably the 7". I knew it was coming, and that we’d be homebound today. So I decided to drop down the mountain Friday, and make a visit to Bravo Market, where I could get quality salsa ingredients (and practice my rudimentary Spanish, at the rate I’m going I’ll be able to tell anyone and everyone “No entiendo!” without even having to think about it at all.)
So I think I can make some salsa with this stuff:
Let’s find out.
Yep. That makes salsa alright. Damn good salsa verde. Honest to Meathead, I was licking that spatula like it was covered with cookie batter.
Let’s see if we can make something else. I wonder if this stuff can make salsa?
Hoo boy, damn right it does! This is one of my favorites. It’s very simple: add salt, lime juice, and water to puréed habaneros and garlic. The heat hits like a bullet and sustains like the final chord of “A Day in the Life”!
What the heck should I do with those tomatoes sitting on the windowsill? Oooh. You know what? I haven’t checked, but I think there is a law or regulation or something that says you are not allowed to have just salsa verde; you are required to have salsa roja too. If an inspector comes and checks, you’ll be in trouble. That’s what I think I heard, anyhow.
I think I’m out of picture space. I roasted 3/4 lb of tomatoes (just regular “on the vine”, which have been surprisingly decent this year) and 4 serranos, and sautéed about half an onion. I puréed the roasteds, added them to the onion, added the juice of a lime, some salt, some cilantro, and a pinch of cumin.
Can I get one more photo in there? Let’s see:
It would have been nice to have had a couple more tomatoes. No big deal, though. It takes what, half an hour to make salsa?
So I think I can make some salsa with this stuff:
Let’s find out.
Yep. That makes salsa alright. Damn good salsa verde. Honest to Meathead, I was licking that spatula like it was covered with cookie batter.
Let’s see if we can make something else. I wonder if this stuff can make salsa?
Hoo boy, damn right it does! This is one of my favorites. It’s very simple: add salt, lime juice, and water to puréed habaneros and garlic. The heat hits like a bullet and sustains like the final chord of “A Day in the Life”!
What the heck should I do with those tomatoes sitting on the windowsill? Oooh. You know what? I haven’t checked, but I think there is a law or regulation or something that says you are not allowed to have just salsa verde; you are required to have salsa roja too. If an inspector comes and checks, you’ll be in trouble. That’s what I think I heard, anyhow.
I think I’m out of picture space. I roasted 3/4 lb of tomatoes (just regular “on the vine”, which have been surprisingly decent this year) and 4 serranos, and sautéed about half an onion. I puréed the roasteds, added them to the onion, added the juice of a lime, some salt, some cilantro, and a pinch of cumin.
Can I get one more photo in there? Let’s see:
It would have been nice to have had a couple more tomatoes. No big deal, though. It takes what, half an hour to make salsa?
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