Wednesday, September 21, 2011

Homemade Salsa

Homemade salsa: just do it.
With an abundance of fresh vegetables from my CSA, I set out to make my own salsa for the first time. This is the peak season for tomatoes and peppers-- to make your own, grab some from the farmer's market or your local co-op for the best flavor.

Start with your vegetables, chop roughly and add to the food processor.
The only thing you must do first is peel the tomatoes. It's incredibly easy! Just boil for one minute,
then submerge in ice water.

Slice and take out the seeds and water, then add to your food processor.
Process until desired consistency is achieved.

This salsa is so fresh and delicious! The sweetness of the tomatoes really offset the spicy peppers.

Serve with chips,
or over tempeh fajitas.
Just do it!

Homemade Salsa
Prep time: 15 minutes

Makes about 2.5 cups

1/2 yellow onion
1 green pepper
1 jalepeno pepper
1 Anaheim hot pepper
4 ripe heirloom tomatoes

1) Chop peppers and onions and add to food processor.
2) Bring water to a boil and add tomatoes for one minute. After one minute, drop into ice water to stop cooking.
3) Peel tomatoes and chop into rough chunks. Remove seeds and watery flesh. Add to food processor.
4) Pulse the food processor until salsa reaches desired consistency.
5) Enjoy. Keeps in the fridge for over a week.

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