Salsas!

Pepper Warning
When working with hot peppers:
  • Put on rubber gloves if you have them.

  • You might want to mash up the peppers using a garlic press.

  • Rinse your hands, because that stuff burns!

  • Challenge: For hotter salsas, try the orange habanero pepper.

    • Tomato Salsa

    Adapted from a Weight Watcher’s recipe
    15 Roma tomatoes
    2 or 3 large sweet onions (Vidalia works well)
    One bunch Cilantro
    3-4 cloves garlic
    1 lime
    2 jalapeno peppers     		1 large Pyrex or glass mixing bowl
    1 good cutting board
    1 sharp knife
    2-3 aspirin
    1 pint water
    garlic press, onion chopper, rubber gloves, collander, etc. are helpful
    1. Take the aspirin with the water, because your lower back will get stiff from the chopping and dicing.
    2. Chop the tomatoes and onion into small chunks. Drain any excess liquid from the tomatoes.
    3. Cut up the cilantro leaves.
    4. Remove the seeds from the peppers and cut them up finely.
    5. Cut up the garlic finely. Either smash it with the knife blade or use the garlic press.
    6. Mix tomatoes, onion, cilantro, peppper, and garlic. Squeeze lime and mix the juice in the salsa. Let sit for an hour or so before enjoying.
    Variations:
    - use tomatillos instead of tomatoes
    - use 1 habanero instead of the jalapeno s
    - use serrano peppers instead of jalapenos
    - add salt, sugar, and/or ground cumin to taste
    - use vinegar instead of lime

    Black Bean Salsa

    Adapted from a checkout-counter booklet recipe
    Two 15-oz. cans black beans
    One can corn (not creamed!)
    One red onion
    One red pepper
    1 tablespoon vinegar
    1 jalapeno pepper     		1 large Pyrex or glass mixing bowl
    1 good cutting board
    1 sharp knife
    2-3 aspirin
    1 pint water
    onion chopper, rubber gloves, collander, etc. are helpful
    1. Take the aspirin with the water, because your lower back will get stiff from the chopping and dicing.
    2. Chop the red pepper and onion into small chunks.
    3. Open the cans. Rinse and drain the beans and corn.
    4. Remove the seeds from the peppers and cut them up finely.
    5. Mix corn, beans, onion, peppers, and vinegar. Let sit for an hour or so before enjoying.
    Variations:
    - include cilantro to taste - use 1 habanero instead of the jalapeno s
    - use serrano peppers instead of jalapenos
    - add salt, sugar, and/or ground cumin to taste
    - use lime instead of vinegar