AAA YUMMY SALSA!!
Featured Pinch Tips Video
- 1 bunch
- cilantro, fresh
- 1 or 2
- onions, white, medium size - diced
- 4 or 5
- cloves of garlic, pressed with garlic press
- fresh, roasted anaheim medium to hot chile peppers
- 28 oz can of crushed tomatoes
- 28 oz can of diced tomatoes
- or use a load of garden fresh tomatoes
- 14 oz
- can of sliced or chopped black olives you can use whole if you like and chop them to the size you like or cut them in half lengthwisse. its all good.
- 6 Lrg
- peeled, fresh carrots, grated they add lots of fiber! mmm
- 1 bunch
- scallions from green onion, sliced top to bottom
- taste your salsa first, then salt it.
1Wash your chiles; broil- or grill them until the skin blisters all around the chiles. Place in a bowl while hot; lay a wet kitchen towel over the bowl to steam the chiles until cool. When cool, peel the skins, remove seeds if you want, cut chiles using two knives slicing across each other. Add the pressed garlic, mix together, and set aside. Use more garlic if you prefer.
2Use as much or as little of the cilantro as you prefer, cilantro has an acquired taste, but is great when you decide you like it. For this amount I would use the whole bunch, with the ends cut off, and yellowed leaves pulled out. Rinse under cold water, lightly roll it into paper towels to dry it without smashing the leaves too much. Lightly twist the bunch together and use a serrated knife to cut the cilantro small or if you prefer larger pieces then do it up.
3Place the diced onion, onion with scallions, grated carrots, sliced or chopped olives, into a large bowl. Add the chopped cilantro, the chiles with garlic, and the cans of tomatoes. If you are using fresh tomatoes, take the time to chop them up into a large bowl keep in mind you would need more fresh tomatoes than canned. It is worth the time to use fresh especially during the harvest time of the year. Also, when using fresh, add a little fruit fresh.