Blender Salsa
Use a variable-speed blender or food processor fitted with a steel blade to chop vegetables for this medium-heat salsa. When done, the vegetables should be finely chopped but not slushy. You can also chop the vegetables by hand, which is the traditional way to make salsa.
Before adding the chile to this recipe, however, take a tiny taste of it. If you’re using a fiery hot habanero, you may want to add only a teaspoon of minced chile. If you’re using a milder tasting jalapeño chile, use the whole pod, minus the seeds. (See the sidebar “Some like it hotter” in this chapter for more on chiles.)
Ingrediënten
- 1 small garlic clove
- Juice of 1/2 lime
- 2 tablespoons coarsely chopped scallion
- 1 small chile cored, seeded, and coarsely chopped
- 1 tablespoon coarsely chopped fresh cilantro
- 2 medium-large tomatoes cored and coarsely chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructies
- Place the garlic, lime juice, scallion, chile, and cilantro in a food processor fitted with a steel blade.
- Process with on/off pulses until the mixture is finely chopped.
- Add the tomatoes, salt, and pepper and turn the machine on and off a couple of times just to mince the tomatoes.
Notes / Tips / Wine Advice:
Vary It!
If you accidentally puree the mixture, don’t worry. Add a dash of olive oil, and you have gazpacho, the famous chilled soup from Spain.--------------------------------------------------------------------------------------------------
