(Photo: The Daily Green)
I've recently begun experimenting with salsa. There's something about summer that makes me want a good, light salsa with just enough spice to not overpower the flavor, and vice versa. I've found with a number of brands sold in stores the more heat I want, the less chance I have for finding a complex flavor. Similarly, I've also run into the problem of less heat meaning overly sweet. Here's how I attempted to trike a balance.
- 7 large Roma tomatoes
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 3 seeded and stemmed jalepeno peppers
- 3/4 cup fresh cilantro
- 1 1/2 teaspoons salt
- fresh ground pepper to taste
- 1/2 teaspoon ground cumin
- 2 dried ancho peppers, seeded and stemmed
- juice of one lime
First, use a large skillet and place the seeded and stemmed ancho peppers in. Cook over medium heat for a few minutes until they just start smoking. Transfer from skillet to blender, add cumin and blend until turned into a fine powder. Remove the mixture from the blender and transfer to a small bowl Save the skillet.
Core and halve the tomatoes, then set them cute side up to the skillet. Simmer for a few minutes or until the tomatoes start to soften. Quickly peel the skin from the tomatoes. Transfer the tomatoes into the blender with the hot peppers and cilantro and blend. Back at the skillet, sauté the onions and garlic for only ten seconds. Add the blended tomato mixture to the skillet and stir. Season with salt, ground black pepper, and the cumin and pepper mixture. Simmer on medium-low heat for about 15 minutes or until salsa sufficiently reduces
Add lime juice to temper the spiciness if desired.