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Salsa (roasted)

This stuff tastes YUMMY!  I like it even more than the “fresh”salsa recipe, though it requires more time.  This recipe is also good to freeze in baggies once it has cooled off.

Salsa (roasted)

Serving size:  makes a large bowl…not sure if that will feed 1 person or 8 at your household :-)

Ingredients:

  • 10 tomatoes, nice and ripe–no unripe tomatoes!
  • 1 medium white onion
  • 1 bunch fresh cut cilantro
  • juice of half a lime
  • 3-4 fresh hot peppers of your choice
  • 3 cloves garlic
  • 1 1/2 teaspoons chili powder
  • salt to taste (I use about 3/4 teaspoon)

Directions:

  1. Preheat the oven to broiling.  Take the “eye” out of the tomatoes and make a small “x” on the the bottoms.  Put them in a large, shallow casserole dish.  Broil the tomatoes until the skin is starting to peel back  and small black spots start to appear on the outside of the tomatoes.
  2. While the tomatoes are broiling, put the peppers (I like to use chili peppers (red and green) for mild to medium or jalapeno and habaneros for hot) and garlic (unpeeled) into a hot ungreased skillet on the stove.  A non-stick skillet works best for this.  Cook the peppers and garlic in their skins on medium high until they are 3/4 of the way black on the outsides.
  3. Remove the peppers and garlic and carefully peel them, being careful especially with the peppers to preserve the soft “flesh” inside.  Remove seeds from peppers and mince.  Mince the softened, peeled garlic as well.
  4. When the tomatoes are done, bring them out of the oven to cool enough to peel of the skins.  I do this when they are still kind of hot because it seems easier to do at that temperature.  Chop the tomatoes and put into a large glass bowl.  If you are picky about the seeds, you can remove them at this time.  I usually let some of the seeds naturally fall out of the tomatoes as I chop them, but I don’t mind a few remaining if they sneak into the bowl.
  5. Mince the onion and rinse in a strainer with cold water.  This keeps the salsa from tasting “oniony.”  Wash the cilantro well and press out the extra water between two paper towels.  Cut off the bottom part of the stems that don’t have leaves, then finely chop the rest of the cilantro.  Add the onion, peppers, garlic, lime juice, cilantro, chili powder and salt to the tomatoes.  Add more of something as needed–you’ve got a good reason to taste this recipe a lot while you’re making it to make sure it’s just right 🙂

Salsa (fresh)

My friend, Kristi, taught me how to make salsa from scratch.  Salsa is easily adapted to your own specific tastes.  Here is the way I like to make what I call “fresh” salsa.  It means, nothing’s cooked.  You can freeze it right after you make it in freezer ziploc baggies, so if you have a lot of tomatoes on hand, make a huge batch and bring it out when you need it! I prefer “cluster tomatoes on the vine.” They’re medium sized…not cherry and not huge. Nothing tastes better than homemade salsa!

Salsa (fresh)

Serving size:  makes a large bowl…not sure if that will feed 1 person or 8 at your household 🙂

Ingredients:

  • 8 tomatoes, nice and ripe–no unripe tomatoes!
  • 1 medium white onion
  • 1 bunch fresh cut cilantro
  • juice of half a lime
  • 1-2 fresh hot peppers of your choice
  • 1 teaspoon chili powder
  • salt to taste (I use about 3/4 teaspoon)

Directions:

  1. Chop the tomatoes and put them in a large glass bowl or plastic bowl.  Mince the onion and rinse it in a strainer under cold water.  This will keep your salsa from tasting real “oniony.” 🙂 Add to the tomatoes. Wash the cilantro well and press out the extra water between two paper towels.  Cut off the bottom part of the stems that don’t have leaves, then finely chop the rest of the cilantro.  Add the onion and lime juice to the salsa.
  2. Seed and finely chop the peppers.  I like to use chili peppers (red and green) for mild to medium or jalapeno and habaneros for hot.  Just make sure you use gloves while you’re handling the peppers–and for goodness’ sake, don’t rub your eyes!  Add to the salsa along with the chili powder and salt.

Tortilla Roll-Ups

Great for a party.

Tortilla Roll-Ups

Ingredients:

  • I package tortillas
  • 1 8 oz. carton cream cheese
  • 2-3 Tablespoons taco sauce (whatever degree of “spicyness” is appropriate)
  • Paper thin-sliced deli ham, about 8 oz.
  • toothpicks

Directions:

  1. Mix cream cheese and taco sauce together well, adding taco sauce until mixture is of spreading consistency, but not runny.
  2. Lay a tortilla out; spread the cream cheese mixture very thinly not all the way to the edges.  Lay 2 or 3 ham slices on the tortilla, trying not to overlap (you may need to do some trimming).
  3. Roll up the tortilla very tightly. Slice in 1 inch intervals.  Stick each roll-up with a toothpick.  Repeat until you’re out of ingredients 🙂

Serve on a platter on leafy lettuce leaves.