Peppers and Tomatoes
Monday, July 30th, 2007Good afternoon!
I’m posting late today-we had some nasty storms roll through yesterday that knocked my DSL out. The garden loved all the rain though! I have another fat and juicy tomato ripening and lots of gorgeous jalepenos so I’ve decided to make some salsa! My favorite salsa is the one made by the mexican resturaunt chain Chevy’s. It’s fire roasted, spicy, and addictive. Here is the recipe I am going to use:
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CHEVY’S SALSA
Source: Gail Kremser
Adapted from Top Secret Recipes
5 or 6 ripe tomatoes
1 medium onion
4 jalapeno
1/3 cup cilantro, chopped
1 tsp salt
2 tsp pepper
Take the stem out of the tomatoes, and off the peppers. Take a skillet or frying pan (cast iron works best) and heat on full flame until very hot using no oil so the surface is dry. Throw in tomatoes, peppers, and onion and stir occasionally until the tomatoes are charred on at least three sides. They will actually be burned. At this point you may refrigerate your veggies until you are ready to make the salsa and this is really better cold.
When you are ready to make the salsa, pour all items into food processor or blender and process until you have a chunky salsa. You may want to adjust the amount of peppers according to the season of the year. (summer peppers are hotter than winter peppers). You may also substitute a different pepper. The Cilantro is the key!!! I grow it in my own garden so I always have fresh. You may want to adjust the salt and pepper to taste, but don’t leave it out!
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Gardening Pic of the Day:














