|found via Google search: salsa|
Today I went (sort of) by the ones I found in the Joy of Cooking, which noted that the onions should be rinsed. I used 8 Roma tomatoes, cut each in half, took out the guts, and heated the oven to 400. Topped each with olive oil, lemon juice, and Pampered Chef's Chili Lime seasoning. Those were roasted until the tops began to brown.
Next I started on half of a purple onion that was diced in the food processor until small and then placed in cold water. I chopped one leek the same way and tossed in with the onions in cold water. Then chopped two celery stalks and about 5-6 garlic cloves and put them in a separate bowl.
I added the juice from two limes, 2 tablespoons of grape seed oil, 1 tablespoon of sugar, and 1/8 cup chopped cilantro leaves. Those were mixed and allowed to set as I got out the tomatoes and began to chop those up finely as well.
Once the onions and leeks were drained and squeezed, I added them to the bowl as well with a few dashes of red pepper flakes, salt and pepper. After stirring well and tried a quick bite, I knew I needed more tomatoes and had none! On to the pantry: I found a lovely can of diced tomatoes with jalapenos! Score! Those were processed a bit more and then mixed well with the salsa.
|Sonja's Sassy Salsa|
We have enjoyed quite a bit tonight and have plenty left over for many nights to come! I'm guessing I will need to get more chips soon.