"Dia de Independencia" is this week's theme at I Heart Cooking Clubs (IHCC) , where we are cooking up a feast to celebrate Mexican Independence Day!
I've made some salsa! Simply because, when I think of Mexico, one of the things that comes to mind is Salsa! And I have never tried making my own before, I bought a bottle of salsa a couple of months ago for my Mexican cooking, and I wonder why did I not make it earlier, when it is so simple, easy and taste absolutely delish when homemade! And definitely much cheaper to make your own!
When I read the instructions for making Fire-Roasted Tomato Salsa, it seems easy enough! The garlic cloves and jalapenos are being roasted till brownish all over and garlic are tender and soft. Love the smell of the roasting jalapenos and garlic!
The garlic and jalapenos are then thrown into the food processor, whiz to chop and added in the rest of the ingredients, processed to a coarse slightly chunky puree, simple, quick and very easy! Season to taste with some salt and lime juice. The result is a wonderful, tasty and delicious salsa with the spiciness of the jalapenos and also I have used a can of diced tomatoes with mild peppers, a superb choice! This is a little too spicy for my kids, so I get to enjoy it all to myself! This salsa is great eaten with anything. I ate this yummy salsa with another of Rick Bayless's yummy recipe, that's for next week. Craving for some salsa, give this a try!
This post is linked to IHCC, where we are cooking from Rick Bayless's recipes. To view the fiesta menu, hop on over!
I'm sharing this too with :
Recipe Box hosted by Bizzy Bakes
Fire-Roasted Tomato Salsa
(source : Fronterafiesta, Rick Bayless)
Makes about 1-1/2 cups
1 to 2 fresh jalapeno chiles
3 garlic cloves, unpeeled
1 (15-ounce) can diced tomatoes in juice, preferably fire roasted
1/4 cup (loosely packed) chopped fresh cilantro
2 tablespoons fresh lime juice
- Roast the chiles and garlic. In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until handleable, then pull the stems off the chiles and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.
- Finish the salsa. Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon. Your're ready to serve.