Salsa recipes are a delicate blend of getting the right spice with the right amount of vegetables balanced with not too much liquid (We can’t have soggy chips). It was requested that we seek and find such a complement. Jalapeno is a fantastic way to tingle your taste buds without burning your pocket book.
An aside here: If you decide to handle raw jalapenos in larger quantities, don’t tough it out, wear gloves. For the love of burning Pete, wear gloves and don’t touch your eyes no matter how much you may want to. Finally, make sure, even if handling in small amounts you wash your hands several times before using the restroom. I’ve already figured out these circumstances are not a good pairing with not screaming. You’re welcome.
Anywhoodles, below are four recipes that won’t take you but a skosh of time to get rolling to your dinner table. I tried the old tried and true, K.I.S.S., method to help keep you active instead of tied to a kitchen on these glorious not-quite-summer-yet days.
Roasted Jalapeno Salsa
2 jalapenos, sliced (add more if you like or less if you don’t)
3 cloves garlic, sliced
2 large chopped tomatoes
several sprigs chopped cilantro
A bit of lime juice (2 Tablespoons, give or take to flavor)
1/2 large onion chopped
- Cut the tops off the jalapenos, slice length-wise and de-seed (highly advise touching minimally or gloves). In a hot fry pan with a touch of non-stick spray, allow the jalapenos to roast while pressing them firmly to the bottom. They will blacken but remain el dente. (This is the only hard part, promise) You can also put them in the broiler turning frequently until they are rather tender as well. Don’t burn (tried this, jalapeno smoke hurts)
- Chop garlic, cilantro, and onions into small bits; chop the roasted jalapenos. Dump all into the same bowl
- Add two large or three small cubed tomatoes into the bowl with their juice and the juice of the lime.
- Serve with chips, over chicken breasts, with sour cream, even in ground beef for quick nachos
Homemade Tomato Dressing
1 Large tomato (3 Romas) or two small tomatoes
1 garlic clove
2 tbsp red wine vinegar
4 tbsp olive oil
Put all ingredients in a blender and pureed it until smooth. Taste for seasoning and refrigerate until needed. You can also add in a few sprigs of fresh cilantro to add a bit of southwestern flair to your salads.
Read more at http://myfridgefood.com/recipes/dips-and-sauces/homemade-tomato-dressing/#BXrA4zt7Vi3p56yQ.99
Aside: “Fried Green Tomatoes At The Whistle Stop Cafe ” by Fannie Flagg is one of my all time favorite books. What you may not know, have you not read it, is that there is a delicious set of true southern recipes at the very back. I offer you the unofficial version of this recipe (since it includes turnip greens as well) as found in Sipsey’s Cookbook.
Wash greens well and take the leaves, roots, and stems off from the greens. Boil a hambone or some fatback or bacon. Add greens, a red pepper pod, and salt, pepper, and sugar to taste. Cover tightly and cook until greens are tender. Drain and place on serving platter; reserve the liquid. Serve the liquid as “pot likker” to dunk your cornbread in. “Will cure what ails you!”