By TERRI WINDOVER, Connect Columnist
I love California… The weather, the tequila, the guacamole and – of course – the salsa. I learned the value of fresh ingredients in a raw salsa when I went on a road trip there a few years ago. To be honest, my family is lucky I came back. California is my version of heaven between the beaches and the vineyards. Most salsa I’ve had have been cooked or roasted variations.
This salsa started as a roasted version, which believe me was wonderful. However, one day I was CRAVING it and simply did not have the time to roast everything, so I decided to make a raw version instead. I have not made it any other way since. It’s that: “Here, taste this eyebrow-raising salsa” that everyone loves.
For safety sake, please wear plastic gloves while prepping and discard carefully to prevent burning the skin off your lips and having to spend the “girls night out” inside with your gal pals with yogurt pasted all over your face. It’s a funny story. Buy me a beer sometime and I’ll share it in detail. I’ve promised quite a few people the recipe, so here it is. Enjoy!
5-6 fresh Roma tomatoes
1 very small red onion (1/2 cup chopped)
1-2 fresh large jalapeños
1/2 tsp puréed garlic paste
1 TBSP cilantro paste or 1/2 cup fresh (optional)
3 TBSP olive oil
1/4-1/3 cup lime juice (fresh preferably)
1/2 tsp sugar (I use stevia)
1/2 tsp rock salt
1. Slice end off tomatoes, cut in half & remove seeds and pith.
2. Cut into very small pieces (Think salsa, Lol!)
3. Repeat process with jalapeño. (If you like a lot of heat, leave in some seeds)
3. Finely chop red onion.
4. Mix rest of ingredients together. Pour over tomato mixture and toss gently. Chill for a few hours or overnight.
I place it into a plastic container with a lid, so I can toss a few times while it’s in the fridge. Eat with your favorite salsa chip and a homemade guacamole.
– Connect Weekly –