Wednesday, October 4, 2017

Fancy Pants App: Homemade Salsa

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It's amazing to believe that fall is really here!  I have to admit, as much as I love summer, fall is a glorious season too.  First of all, it gets a little chilly and although in the city this year it wasn't grossly stifling, it was still HOT!  Especially for a new house without air conditioning!  But, it's also the start of football which the whole family loves without abandon, especially when our Giants are playing.

And Patriots, sorry John. Over the summer, I challenged myself - now that we have a backyard, and porch, and SPACE, I wanted to start growing some of our own food.  My grandfather, dad's dad, had an amazingly green thumb.  The man could grow anything.  Unfortunately, he passed away almost 20 years ago but I remember so vividly his backyard garden.  He had zucchinis the size of my arm and so many blueberries on his blueberry bushes.  The adults used to send my sisters and I to the blueberry bushes with tremendous buckets and we'd pick for what felt like hours - and you wouldn't be able to tell!

I had none of those aspirations, I just wanted to keep some plants alive.  First, Dad started me off with little seedlings.  Of course, it seems I overwatered them (hello, food = love, and I wanted to LOVE my plants) and so they died.  Slowly...but eventually all of them were dead.  Not one to give up easily, John and I went to Home Depot and bought real plants (hopefully hardy) and Dad chipped in again with larger plants he didn't have the room for.  So all in all, we ended up with cilantro, basil, oregano, mint, tomatoes of 3 varieties, hot peppers, and poblano peppers.  A good first year effort, if I say so myself.

We had a plethora of tomatoes at the end of the summer so I peeled them, roasted the with garlic (too much garlic in John's humble opinion), paired them with our cilantro, and made my own salsa.  Yes, it was that easy, and that delicious, and right now I actually REALLY want some more!!
Homemade Salsa (adapted from Food Network)
Serves:  2 cups
2 pounds tomatoes, peeled*
3 tablespoons olive oil
2 teaspoons salt
2 teaspoons pepper
2 cloves garlic, minced
1/2 cup cilantro
1 jalapeno, seeded
1/2 small red onion
2 limes

*To peel tomatoes easily, just dunk them in boiling water for about 5-15 seconds.  Immediately put them in ice water and peel.  Or substitute for one 15-ounce can of fire-roasted diced tomatoes.

Preheat oven to 400 degrees F.  Cover tomatoes evenly with olive oil, salt, pepper, and garlic.  Place on 2 large sheet pans and roast for 20-30 minutes, until they start to carmelize.  Remove from pan and let cool.

In a large food processor, add cilantro, jalapeno, and red onion.  Pulse until finely chopped.  Add tomatoes and lime juice and continue to pulse until thoroughly combined and the chunkiness is to your liking.

Serve immediately or place in an air-tight container for up to 5 days in the refrigerator (the flavors get better!!).

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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