Tuesday, June 8, 2010

Gringo Salsa

Dedicated to my brother, Peter Johnson

2 lg. cans peeled whole tomatoes


4-6 chopped fresh tomatoes (Roma best)

4-5 scallions (green onions) chopped

¾ C chopped fresh cilantro

1 Jalapeño – seeded and finely chopped

1 small lime – juiced

1 tsp olive oil

1 tsp hot sauce (yo prefiero “Chuhula” pero “Tabasco” es OK)

Freshly cracked black pepper

If using fresh tomatoes, then add some salt

Variations: Add chopped garlic, skip lime juice, throw in a couple chopped tomatillos,leave some Jalapeño seeds in (hotter); more hot sauce; substitute white/yellow onion for scallions (if desperate)

Salsa is better if it “rests” for a day; if using canned tomatoes, reserve some liquid – it could be too runny if you put everything in.

recipe donated by Burton Johnson

Serving suggestions:

Serve with salty corn chips, guacamole, and ice cold Dos Equis outside on the back porch or in the yard. Perfect on a hot summer night.

©Wilma Carolyn Johnson Short

NOTES: Many years ago, I attempted to make my own salsa. I put everything that I thought I'd had in restaurant salsa into mine. Only once did I attempt this impossible feat. I thought I did an OK job but, admittedly, it was a bit runny. I invited my brother and his family over. He took one look at my salsa, then quipped, “Is this your idea of salsa?” (brothers can be so direct!) I hemmed and hawed. “Uh, yah," suddenly realizing what I concocted wasn't very good, at least by his west coast, Santa Barbara standards, so he later emailed his own salsa recipe, which I admit is very good. I follow Burt's recipe when I make salsa – not much experimentation when it comes to any south of the border foods. I do just fine with improvising food combinations related to around the 45th parallel , even better with foods close to the polar circle; bland Swedish fixings is right up my alley. However, I do love to indulge in very hot Mexican foods. My parents would never admit it, but I think I have some Aztec Indian blood running through my veins.

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