This week we are all about the ripe delicious tomato. Vines are heavy with the ripe fruit and we can’t have too many or can we? Perhaps we simply need to work quicker with what we have in stock.
The recipe below is simple and unique. I can hear the professional recipe developers groaning now. What makes it one of a kind, is we did not follow a recipe, instead we rummaged through the pantry and vegetable bins, using only ingredients we had on hand. Having a variety of tomatoes that were at that point meant only one thing. Use them or lose them.
Housebound while waiting for a delivery meant we weren’t heading to the market for missing ingredients. If you’ve cooked for your family long enough, being able to improvise with what you have in stock is sometimes a necessity. Do not be afraid to experiment. Since we had already prepared every kind of sauce, roasted enough tomatoes for western Washington, the next item on our list was salsa. Roasted tomatoes are an exceptional ingredient for salsa as well. We simply didn’t have any left.
Cruising through veggie bins and the pantry, we found we had white onions, garlic, a plethora of tomatoes in various colorful varieties and a full spice cupboard. Since we were missing jalapenos, a key component in salsa, we made a viable substitution.
When you are creating, blending, combining your own ingredients, you have complete control over your flavors. Sample/taste often and the most important thing to remember, is if you don’t initially use enough, you can always add something later. Salt, pepper, onions, etc, . You can’t take anything back. We used a variety of types of tomatoes, giving our salsa a bit of sweetness.
We paired our kitchen adventure with a tasty Fireman’s Brew Redhead Ale, laughter and great conversation. After all, that what cooking with friends in the kitchen is all about.
Rough and Simple Salsa
- 6 – 8 tomatoes, various varieties
- small white onion
- 2 cloves garlic
- juice of 1 lime
- salt and pepper, to taste
- ground cumin, to taste
- 1 1/2 tsp dried cilantro
- 1 tsp chili powder
- 1/2 tsp Chef of the Future Southwest Seasoning
- We call this rough and chunky because that’s exactly what it is. We did not use a food processor to refine our ingredients list, we simply whipped out the cutting board and roughed things up a bit. Chop all ingredients and combine.
- Though it’s not a “traditional” ingredient, we love garlic in our salsa. Omit this items if it isn’t your flavor.
- If your salsa doesn’t suit your “hot” level, spice it up a bit. Add a bit more spice or obviously if you have serrano or jalapeno peppers, add 2 serranos or 1 jalapeno, removing stems, ribs and seeds first. Tweak, twist and make it your own.
- Let your creation rest so the flavors marry and if possible, pour in a jar and chill overnight.
Note: It’s unusual for us to create a post as “rustic” as this, however we are always encouraging our readers who are just beginning in the kitchen to experiment and this is a perfect example of what can be created out of necessity.