Mark Gritter (markgritter) wrote,
Mark Gritter

Mark's Autumnal Salsa

Peel two tomatoes. (If you abrade the skin of the tomato with the dull side of a knife first, the skin will come off more easily. Various other methods are discussed on the internet--- I don't remember where I learned this one.)

Peel three pearl onions.

Remove the tops from all the jalapeno peppers remaining from the garden. (In my case about 15 small-sized peppers, in a mixture of red and green, that had been sitting in the fridge for a week or two. Most recipes recommend two or three peppers.)

Dice everything to an even consistency. You're aiming for something like a relish, not gazpacho. Mix with 1 tbsp lemon juice and a few shakes of salt.

After warning onlookers to stand clear of the resulting fireball, sample and adjust to taste.
Tags: food
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