Your not here to listen to my woes though you want to hear about that salsa!!!
This past fall we went fishing with some friends. She made this wonderful garden salsa with tomatoes, onions, garlic, olives and shrimp. Of course I tried to eat all the shrimp and of course later that night my husband wanted to know if I could make something like it and of course I shamefully said yes not having a clue where to start. I dug though my drawer of recipes and found one I picked up from the grocery store in the produce department. So far you see I NEVER stick to a recipe but ALWAYS provide you with the original so you can see where I build from.
"Mayan Sweets" Fresh Salsa
4 cups Plum Tomatoes, diced
1 cup Large MAYAN SWEETS(r) Onion, Chopped
1/4 cup Black Olives (optional), chopped
3 Tbsp. Green Chilies, chopped
2 Tbsp. Cider Vinegar
1/8 cup Cilantro, chopped
Juice 1/2 lime
Generous sprinkling of Garlic Salt
To spice up your salsa add 2 Jalepeno peppers seeded and diced. Mix together. Serve room temperature with chips. Can be refrigerated for 1 week.
So there's the recipe, and here is what I do,
My first attempt at this recipe I did do it as stated only we don't get plum tomatoes out here so I used Roma tomatoes and we are big on Walla Walla Sweet(r) onions. I wasn't sure what green chilies to use or what exactly constituted a green chile and without bothering to research it I grabbed three Serrano Chiles and 1 Jalepeno for spice. This batch of salsa wasn't as spicy as we had both wanted so with the next batch I really bumped it up a notch...using 6..yes 6, Jalepeno's. The salsa was so hot all you needed was like 3 chips and you were done. It was uncomfortable to eat and ended up in the trash.
I think I've tried and tried to get MY salsa right so the the next time I made it we went to my fathers for the Fiesta Bowl. I went and bought a can of what said "Green Chiles" and only 1 Jalepeno. Turns out green chiles are also pablano chiles....some of my favorites. I have trouble dicing the veggies so I decided to use my food processor on everything including the tomatoes....bad idea. It was way to runny and sadly I put in to my garlic salt so it was WAY to salty. Another batch that ended up in the trash in the end.
At this time I will say standard tomatoes or hydroponic tomatoes also work good. Just grab whatever is the lowest price or your preferred tomato. My best attempt but still not trumping my friends salsa came last weekend at my sisters baby shower. Here's my amended recipe:
Enough tomatoes (any variety but cherry or grape) for who you wish to serve (2-4 cups) - Chopped
3-4 nice sized pablano chilles or chilles of choice
1-2 sweet onions - Chopped or Diced
Olives (I use one large can, whole and then chop)
Handful of Cilantro
Splash of Cider vinegar
Garlic salt to taste
1-3 Jalepenos based on spiciness desired
Juice of 2 limes
Chop up everthing to your desired size (if you don't use the food processor method) For tomatoes I prefer something more chunky while with the onions a finer chop. I actually put the peppers (cut in half), cilantro, lime, salt, and vinegar in the food processor making a thick mixture. I use a large tupperware container with lid to mix and serve. Place the tomatoes in the container as you chop and then spoon the pepper mixture in. Put the lid on and shake! This is fun and gets all the goodies incorporated.
This is great with your favorite chips and though I haven't tried it yet, probably even a baguette or crackers.
There you have it, more travels though my crazy culinary, untrained mind. A few mistakes here and there but with every mistake you learn and grow and hey let me cook!
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