Spicy
Salsa
Tomato
seeds were introduced to Europe in the 1600s. Tomatoes originated in the lower
Andes which we know today as Ecuador and Bolivia. The leaves and stems are
toxic, yet the tomato "fruit" is a safe member of the deadly
nightshade family. Salsa means sauce and there is no substitute for the flavor
of freshly made salsa. Cilantro is optional and is the flat jagged leaf of the
coriander plant which also produces coriander seeds. Peppers should be roasted
under the broiler until blackened. Unpeeled roasted peppers give this salsa a
slightly smoky flavor.
2 jalapeño peppers
1 cup chopped yellow
onion
2 garlic cloves,
minced
1 tablespoon red wine
vinegar
3 tablespoons freshly
squeezed lime juice
¼ teaspoon seasoning
salt
Pinch ground cayenne
1 (14 ½-ounce) can
Mexican-style stewed tomatoes, undrained
1 (8-ounce) can tomato
sauce
1 teaspoon chopped
cilantro
2 bags Tortilla Chips, for serving
1.
Wear food grade gloves and cut the ends off the peppers.
Slice the peppers
in half lengthwise, then remove the seeds.
2. Lay the pepper halves on a
chopping board, slice horizontally
into half moon
slices. Place on a baking sheet and broil in the
oven until
blackened.
3. In a glass bowl, mix the roasted
peppers, onion, garlic, vinegar,
lime juice,
salt, cayenne, tomatoes, sauce and cilantro just
until blended.
4. Refrigerate until needed.
Variation:
You can also just use the canned tomatoes, tomato sauce,
1 chopped onion
and dried basil in place of the cilantro for a quick,
easy
salsa.
Makes
6 individual servings