Drizzled a little oil on a cookie sheet. Then split Roma’s and a few slicing tomatoes to cover it. Added some garlic. Roasted in the oven at 350° until the tomato skins started turning black and added red kung pao peppers, and garden salsa peppers. When the garlic was soft I put some of each into the molcajete and ground it all up adding more peppers until I liked the heat. Picked a handful of cilantro and chopped it up and mixed it in with a little salt. Salsa isn’t about following a recipe so much as chopping tomatoes and peppers and then adding a little more to get it the way you like it. Peppers aren’t the same from year to year or one kind to another.
NatureValleyIsDry
Bloodbath
pugyoulongtime
That mortar and pestle’s awesome, just dropping by to let you know.
3 Comments
Drizzled a little oil on a cookie sheet. Then split Roma’s and a few slicing tomatoes to cover it. Added some garlic. Roasted in the oven at 350° until the tomato skins started turning black and added red kung pao peppers, and garden salsa peppers. When the garlic was soft I put some of each into the molcajete and ground it all up adding more peppers until I liked the heat.
Picked a handful of cilantro and chopped it up and mixed it in with a little salt.
Salsa isn’t about following a recipe so much as chopping tomatoes and peppers and then adding a little more to get it the way you like it. Peppers aren’t the same from year to year or one kind to another.
Bloodbath
That mortar and pestle’s awesome, just dropping by to let you know.