Salsa

Salsa with roasted goodiesLet me start by saying I have never seen my wife eat that much salsa before, at a restaurant, or out of a jar. I watched her eat this salsa, loving every bite. When I see that, I know I am doing something right. The spice, the flavors, the aromatics. Salsa is something that I have been experimenting with for some time now, as it is so versatile. This “first” batch is worth trying and making your own. Trust me, it’s all good.

Ingredients:

(50 minutes)

  • 2 large roma tomatoes, crisscross sliced near the top
  • 1 bulb of garlic
  • 2 fresh jalapenos
  • 1 Guajillo pepper, dry
  • 1 Ancho Pepper, dry
  • 1 large onion, peeled
  • Olive oil
  • Cilantro
  • Salt
  • Pepper

Salsa in a food processorThis might sound complicated, but only takes about 50 minutes. Preheat the oven to 375. In a small bowl, add the onion, jalapenos, and garlic, and coat with approximately 4 tbs of olive oil. Place on a baking sheet and roast for nearly 35 minutes.

In the meantime, in a small pot filled with water, add the tomatoes, ancho, and guajillo peppers, and bring to a boil for roughly 10 minutes. The goal with the tomatoes is to get the skin soft enough to peel away. Once the veggies have cooked in the oven, as well as the tomatoes, let them all cool. Once cooled, peel the skin off the tomatoes and toss the skin away, squeeze out the garlic into a bowl, slice and get rid of ‘some’ of the seeds of the jalapenos, and get ready to rumble. Now do not remove the water from the pepper/tomato pan, keep this to add liquid to the salsa for texture.

For the peppers, including the jalapenos, slice them down the middle, get rid of the stem element, and remove some of the seeds, depending on how hot you want your salsa. Now I removed about 90 percent of the seeds for my wife’s sake.

OK. Toss all of this into a food processor, or blender, everything. Toss in a tbs of salt. Add your black pepper, cilantro, and let it blend. Blend to your texture, and add more of the tomato/pepper water to build this texture. You know how you like your salsa.

Now let it cool for a couple of hours, one hour in room temperature, one hour in the refrigerator, and let it go. Eat it with your carnitas, burritos, tacos, nachos, or an omelet. The fun thing is that you can make this your own. Go with it until you find it.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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