Posts tagged: tomato

Classic Tomato Salsa

Salsa

Salsa

Per a request, this is my basic salsa recipe (enjoy this one, Tom). The great thing about salsa is that you can tweak it left and right to make the kind of salsa that suits your taste. Do you like cilantro, add an entire bunch (I do, it’s one of my favorite flavors). Hot or mild, play with the jalapeno to taste. Add a few chipotle peppers if you like it smokey. There are endless ways you can modify this recipe to make something incredible. I’m a huge fan of green salsa made with tomatillos, and I’ve even made salsa with spirits and odd spices. My point is that this is a great basic recipe and I challenge you to make it your own. Your taste buds will thank me.

Ingredients:
3 large tomatoes
3 cloves garlic
1/4 cup red onion
2 tablespoons chopped fresh cilantro
1 tablespoon green jalapeno chilies
2 to 3 tablespoons fresh lime juice
1/2 teaspoon salt

Directions:
The easiest way to make this is to place all the ingredients in a food processor and pulse slowly until all ingredients are chopped but not pureed. I like a thick salsa, so I often add the garlic, lime juice and salt first, pulse (to get the garlic chopped well) then add the remaining ingredients and roughly process.

If you don’t have a food processor, or prefer to not use one, just chop up all the ingredients and mix together in a bowl. It is that easy. Sprinkle with a little dried cilantro, or even thyme or Mexican oregano for garnish.

Gazpacho

Ingredients
1/4 c. olive oil
2 cup tomato juice
2 Tbsp. lemon juice
3-4 dashes Tabasco
1/8 teaspoon garlic powder
1 teaspoon salt
1 lb. can tomatoes, including juice
1/4 teaspoon pepper
1/4 c. chopped onions
1 green pepper, finely diced
1 chopped celery
1 1/4 cup. beef stock
1 cucumber, finely chopped
2-3 slices white bread
dash garlic powder
butter

Directions
1. Whisk together olive oil, lemon juice and garlic powder. Set aside.

2. In blender, puree tomatoes, onions, celery and stock.

3. Stir into a large bowl.

4. Blend together tomato juice, Tabasco, salt, pepper and lemon juice.

5. Combine with other mixture. Chill at least 4 – 5 hours.

6. Taste and adjust seasoning.

7. Cut bread into small squares, and lightly sauté in butter and a little garlic powder.

To serve, put a mound of cucumber and green pepper and a few croutons on top of the soup in each bowl.