Going Cross-Cultural On Ya
I know what your reaction’s gonna be to this post: EITHER Finally, something relevant on Hellerman’s blog! OR If I wanted a recipe, I’d be looking at a food blog! At any rate, I’m home today, fighting a cold, after a 16-hour day at the university yesterday, so this is what you get:
Dr. Joe’s Recipe for Killer Salsa
- 8-10 ripe tomatoes
- 1 bunch of cilantro
- 1 sweet yellow onion
- 2-3 green onions
- 6 cloves of garlic
- 1 habanero pepper
- 3-4 serrano peppers
- 3-4 jalapeno peppers
- 1 lemon
- 1 – 12 oz can Embassa Whole Jalapeños in Escabeche
- 1 jar Trader Joe’s Salsa Autentica. The one in the middle of the pic (or any mild jar salsa that is not chunky).
[NOTE: When you buy the fresh jalapenos, try to find the ones without any white lines/cracks on the skin. These younger/fresher ones won’t be very hot, but we’re not getting the heat from the jalapenos. We’ll get plenty of punch from the serranos and the habanero.]
Braze the fresh jalapenos whole in a dry skillet (no oil) over a med-high flame. Roll ‘em around while your cooking them. When they’re ‘bout half covered with dark crust, they’re done. Use an old skillet.
In a blender, blend together well (1) Trader Joe’s Salsa, (2) 2-3 of the Embassa peppers, (3) ¼ cup of juice from Embassa can, (4) the jalapenos you just cooked, and (5) 2 cloves of garlic. Place in a large bowl.
Quickly eat the rest of the stuff in the Embassa can. NOT! [Just seeing if you’re still paying attention. :)]
Dice the (1) tomatoes, (2) yellow and green onions, and (3) cilantro into small, pico-de-gallo sized pieces (1/8 inch square or maybe a little bigger). Add to your bowl and mix up well with the stuff you blended.
Chop the remaining garlic into tiny pieces and mix it in.
Chop the habanero and the serrano peppers in tiny pieces. Add and mix in gradually, according to taste. I start with the habanero because I like smokin’ hot salsa, and because I think the habanero adds a certain flavor that the other peppers don’t have. Then, if I still want more heat, I add some serranos.
Squeeze a little lemon juice in to taste.
Salt and/or pepper optional.
Feed mouthful to your three-year old to test. [Just seeing if you’re still with me!]
The finest salsa you’ve ever tasted is now ready to eat, but it gets even better with a few hours of refrigeration—if it lasts that long!
I’d better get some comments on this one!