Wednesday, July 13, 2011
When you have fresh ingredients, simple is best.
5-8 fresh jalapeno peppers
1/2 large red onion, finely diced
3-4 large tomatoes, diced
2-3 teaspoons salt
1 teaspoon, FGP
2 Tablespoons lime juice
1 Tablespoon olive oil
Preheat oven to 400 degrees. Lined baking sheet with foil and throw peppers on. Roast until skins begin to blacken, about 20 minutes. Remove from oven and carefully place peppers in a plastic ziploc baggy and close (this will "steam" the peppers). Once cooled, remove as much of the peel as possible but a few stray shreds of pepper peel will not be the demise of your salsa. Finely dice the roasted peppers (you may or may not remove the seeds).
Combine the peppers, diced onion, and diced tomatoes. Add salt and pepper, lime juice and olive oil. Best eaten at room temp, allow flavors to meld for 10 minutes then serve.
*This would be really good with cilantro, but I didn't have any on hand. If using, add 1/4 cup copped cilantro leaves.