Out of the bluest blue, I have found an unexpected obsession with Salsa and Nachos. It could be me being really interested in growing tomatoes at home. What do people with those tomatoes? Well, according to most of the dads on youtube they make salsa with the tomatoes.
So, here I am. Not growing any tomatoes of my own, but very heavily invested in making Salsa at home. I browsed a little on the internet to get a glimpse of the best way to approach the dish. Over time, I have developed my own way of making it. So here it is. So far, it has been 3 weeks in a row that I am making salsa.
Ingredients:
- Tomatoes (8 in this case)
- Onion (1)
- Cilantro
- Garlic (4 cloves)
- Garlic powder (1 teaspoon)
- Jalapeno or Red Chilli (1)
- Salt (To Taste)
Process:
- Charring.
Put your stove on. This could be the longest part of the process depending on your stove.
Grab 4 out of the 8 tomatoes and put them on your pan. Alternatively, you could simply char them over a flame. The same goes for the pepper.
I personally do not like to char them until black, but just to an extent. The peppers will char way faster than the tomatoes so keep an eye out for that.
My personal taste is just when the tomatoes have melted a bit and are a little black on the outside.
2 . Slicing.
You will want to chop up the remaining 4 tomatoes as finely as possible. I prefer doing the chopping after I have started the charring just because it is more time-efficient for me.
Put the tomatoes in a bigger bowl since we will need this for later.
Once the tomatoes are done we can focus on the garlic. Just like the tomatoes, slice the garlic as finely as possible. I prefer slicing them over grating them.
Add them to the same bowl with the sliced tomatoes once they are chopped up.
Next, we go for the onions. You could use red onions, too. As usual, finely chopped. The finer the better. I am working on my knife skills. Whaddaya think?
The onions go on to the top of the tomatoes and garlic.
Here is the nice part. You sprinkle the salt on top of the onion layer and let it sit for a brief moment. After that you add the teaspoon of garlic powder on top.
If you do not have garlic powder, you could simply add another 4 cloves of finely chopped garlic on top. Letting the salt sit on the onions will let them weep out. It's not revenge on the onions, it is just that salt attracts water.
Pop out your fresh Cilantro and get chopping. Yes, finely. I seem to find a lot of refrigerated cilantro in the market nowadays. That is why I prefer to buy it from the babushka down the street. They have the freshest, cheapest cilantro ever! I love them!
Push them on top of the slice-bowl and give it a nice mix. By now, your charring should have progressed quite a bit.
Blending
I have learned that the best method involves a mortar and pestle. I will have to stick with a nutri bullet. Pop-in all the charred ingredients and blend 'em till they are runny. Don't add any water, thick is good!
Once the blending is done, pour it on the mixing bowl and give them a healthy amount of mix and turns. Get the blended and the chopped get to know each other.
Enjoy!
That is pretty much it. It is a rather simple, time-efficient salsa recipe that I have fallen in love with. I have been enjoying it for weeks now and only today did it hit me that I should share it with you.
I am still a very untrained novice in the field. If you have tips on improving this or doing anything better then please don't hesitate.
Couple it with home-baked nachos or store-bought and enjoy this absolutely delish vegan condiment.
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@millycf1976 we should be doing this 24/7 what you say?
lemme know how it goes!
So that's the secret to the sauce, smoking and then blending the tomatoes and chilli to give it that intense flavour, now that I know I'm going to try it, thx for sharing.
ah yes! Doing that really makes a difference!