Saturday, August 20, 2005


So I had some leftover peeled tomatoes, and tonight I whipped up some homemade salsa.

You can too, y'know.

You'll need

7 or so tomatoes, peeled (you know how to peel tomatoes, right? If not, scroll to the end)
3 Jalapeno peppers (or more, if you're into that sort of thing)
1 bell pepper, chopped
probably about 1/2 a medium onion, chopped
The juice of 1 1/2 limes
salt, sugar, Cilantro to taste

Dice your peeled tomatoes (fairly small dice) and send them on a trip through your salad spinner. If it's a cheesy model like mine, you'll probably have to do it in two batches. You're doing this to get rid of the tomato guts, so the salsa's not too watery. Turn your stick blender loose on the tomatoes, puree some, but leave the whole mixture REALLY chunky. (If you made your chunks too big, you can puree part of the maters, and pour off some of the puree.)

If you've got a food processor, use it to chop up your onions and peppers. It's so much easier. If not, chop them finely.

NOTE: Yes, I know, everyone warns you that you should wear rubber gloves when you're playing with Jalapenos. They're not kidding. If you don't have rubber gloves, use plastic baggies (I used the produce bags that my peppers and limes came in). If you don't like a lot of heat in your salsa, be sure to de-seed and de-rib your peppers thoroughly, as all the heat lives THERE. And for the love of Elvis, wash your hands well, and repeatedly, once done with the peppers, especially before you take out your contacts, masturbate, or pick your nose. Ok?

Mix the chopped onions and peppers with your tomatoes, top with the cilantro, salt, pepper, and lime juice, and mix the whole shootin' match together. Let it chill for an hour, more if you can. Feel free to add some garlic too, if you're so inclined.

Peeling Tomatoes: Pop a saucepan full of water on the stove, and get it boiling. If you're doing a LOT of tomatoes, fill your sink with water and ice, if you're doing a normal number of tomatoes, just take a big bowl of water and ice, and set it aside. Core your tomatoes, and make a shallow X on the bottom of your tomato (maybe an inch long).

When the water's boiling, drop your tomato in (carefully!) and leave it in there for about 15 seconds or so, then fetch it with a slotted spoon, and drop it immediately into the icewater bath. After the tomato has been in the cold water for a few seconds, take your paring knife, and gently peel the skin off, starting at the x. The skin will come right off. :)


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