262/365

262/365, a photo by credd on Flickr.

making salsa...

this morning...
i made salsa...
before i went into the office.

we were having our team meeting...
so i brought in chips & salsa...
to accompany lunch.

here...
i'm simmering the tomatoes...
before peeling them.

***

Ingredients

6-8 large Roma tomatoes (2 Lbs/1 Kilo) OR 1-28 ounce can whole tomatoes, drained
2 small or 1 medium onion(s), diced
3 garlic cloves, minced or pressed
2-3 hot peppers (see tips), seeded and halved
1/2-1 cup (a handful) fresh cilantro leaves, to taste
1 1/2 teaspoons salt
ground pepper, to taste
1 Tablespoon vegetable oil
1/2 teaspoon ground cumin, optional
juice of one lemon or lime, optional

***
Instructions

If using fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.*

While you dice the onions, simmer tomatoes until water evaporates and tomatoes start to soften. Peel and discard any skins that have loosened during steaming.

Toss tomatoes, hot peppers and cilantro into a blender container. Blend until smooth.

Heat 1 Tablespoon of oil in the skillet over medium-high heat. Sauté onions and garlic in hot oil for about 10 seconds; just a flash in the pan.

Add blended tomato mixture to the skillet with the onions and garlic and give it a stir.

Season with salt and ground pepper to taste. Add cumin if desired.

Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick. You may need to increase cook time if tomatoes are very juicy.

You can add the juice of a fresh lime or lemon at this point, although it's not necessary and will temper the salsa's spiciness.

Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.
Makes about 3 cups of homemade salsa

*Note: If using canned tomatoes, skip steps 1 & 2.

258/365

258/365, a photo by credd on Flickr.

hot pepper jelly...

i made twelve 4-oz jelly jars...
and passed them out at church today.

on our way home...
i bought a loaf of french bread...
and some whipped cream cheese...
which i topped with the jelly.

it was delish!!!

i'll be making more jelly this week...
but i think i'll add an extra pepper or two & a couple pinches of salt.

if you'd like to make some....
here's my recipe.

***
Ingredients
3/4 cup chopped red bell pepper
1/4 cup chopped fresh hot red pepper
1 1/2 cups white vinegar
6 cups sugar
1 pouch certo liquid pectin

Directions
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin. Pour into sterilized jars and seal.

257/365

257/365, a photo by credd on Flickr.

pico de gallo...

i have quite a few ripe tomatoes...
and peppers.
so today..
i'm in the kitchen.

i put this together to snack on while i'm cooking.

this morning...
i made a marinade...
and i'm getting ready to make a pepper jelly...
some hot sauce...
and some tomato sauce.

so...
i'd better get busy.

***

pico de gallo...

tomato
pepper
onion
cilantro
lime juice
salt

246/365

246/365, a photo by credd on Flickr.

prickly pear margaritas...

1/2 cup crushed ice
1-2 ounces fresh lime juice
tequilla (couple three shots)
1 ounce triple sec
2 ounces prickly pear juice
splash of simple syrup

put all ingredients in blender.
blend.
adjust ingredients to taste.