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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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The chef at Spanish Springs Ranch in remote northeastern California gave me this great salsa recipe. It can be used as made, or serve as a base for a myriad of add-ons. Ingredients:
10 ripe tomatoes |
6 tomatillos |
1 sweet onion, finely chopped |
4 jalapeno peppers |
1 bunch cilantro, finely chopped |
5 garlic cloves, crushed |
4 tablespoons extra virgin olive oil |
2 limes, juice of |
salt |
Directions:
1. Cook tomatoes for 20 minutes in 2 quarts rapidly boiling water. Add tomatillos and jalapenos for last 7 minutes. Stir tomatoes once to rotate for more even cooking. None of these should break up.
2. Ladle out and let cool. Place in food processor and blend until not quite puree. Move to bowl adding garlic, onion, lime juice, olive oil, salt and chopped cilantro. Cover and refrigerate for an hour or two to steep.
3. Add-ons: Mix with smooshed avocado to make a delightfully different guacamole. Add chunks of fresh ripe tomatoes and finely chopped green onions for a different texture salsa. Add chopped chipotle peppers for a smokey, barbeque flavor. (This can then be used as a spicy base for a barbeque sauce.) The possibilities are endless.
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