Wake up and smell the salsa.
This is not salsa made in New York City.
Nor in San Antonio.
This salsa is made in your house. On your cutting board.
And not in your Cuisinart.
|“I’m a very active person,” she said. “I want to spend the rest of my days doing what I know best and that’s identifying what people are using in the culture.” Read more|
- 1 poblano chile—stems, seeds, and veins removed and flesh finely chopped
- 1 red jalapeño chile—stems, seeds, and veins removed and flesh finely chopped
- 2 yellow chiles—stems, seeds and veins removed and flesh finely chopped *
- 2 serrano chiles, finely chopped
- 3 tablespoons finely chopped white onion
- 1 ripe medium tomato (about 4 ounces), finely chopped
- 1/2 cup water
- 3 tablespoons fresh lime juice
- 1/2 teaspoon crumbled dried oregano
Recipe courtesy FOOD & WINE.
I just loved the colors and intrinsic beauty of the ingredients and kept taking photographs of the greens and the reds….
|Eggs traded for cookies with a St. Paul pianist who has a backyard full of chickens.
Please take some time and visit more of our great food bloggers:
Val – More Than Burnt Toast, Taryn – Have Kitchen Will Feed, Susan – The Spice Garden
If you liked this, you might like Boiled Eggs on English Muffins with Asparagus and Cheese Sauce on my Dinner Place blog:
Cooking for One – It’s Fun!