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Salsa
from Betty
Siegel - Massachusetts, USA
The spelling of chili and chile is deliberate. Chili is a powder
or a dish containing chiles.
- 1 x 1lb. can ready cut (diced) tomatoes in heavy puree or juice
(or 3 big ripe tomatoes, the stem core removed, coarsely chopped,
with their juice)
- Juice of 1 lime
- 1 medium onion, chopped
- 1 medium carrot, grated (big grated pieces, not too small) or
diced about 1/4")
- 1 clove garlic, pressed
- 1 tsp. oregano and/or cilantro (I don't like cilantro so I don't
use it)
- Chiles (use one or more of the following:
commercial chili powder, canned chopped green chiles, 2 dried
New Mexico or Anaheim chile and 1 chipotle chile ground in a spice
mill into a powder, minced jalapenos or a couple dashes of Tobasco.
No amounts are given because I don't know how spicy you like your
food.
Start with just a little, 1/8 teaspoon, and add more if needed.)
- A little sugar, if your tomatoes aren't sweet and ripe.
In a medium bowl or container with a cover, place the cut up tomatoes
and their juice.
Add the rest of ingredients.
If you think it needs salt, add some.
Taste to see if you are getting a nice sweet/sour taste.
If not, add more lime juice or a touch of mild vinegar or more sweetner.
Cover and let sit for a while in the refrigerator to let the chile
taste develop.
Add more chile if it seems too bland to you.
Chiles can take a while to develop on the tongue and different ones
give heat to different places in your mouth and lips.
Sometimes you don't feel it until the third or fouth bite.
Have this with tortilla chips or add it as a flavoring to other
things.
Sometimes I add it to a can of black or kidney beans, add more onion
and garlic, some water, and have CHILI NO CARNE.
Sometimes I mix the salsa with sauted, squished firm tofu to make
no egg scrambled eggs (wrap these in a warmed tortilla, put more
salsa on top, and you have a good lunch or dinner entree.
Even better with a little soy cheese or nutritional yeast mixed
in or a little soy cheese on top.
This is also a good way to use up any left over bean mixture).
The Salsa keeps about 4 days in the refrigerator.
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