Creativity comes in many forms, not just as as an artist or photographer. For me, cooking is another creative outlet that I can submerse myself in. I enjoy, slicing, dicing and all aspects of cooking, and it is usually quite relaxing for me.
I would like to share my recipe for fresh salsa, that I just happen to have made today. I have made this numerous times, but I learned a valuable lesson this time around. WEAR GLOVES AT ALL TIMES WHEN HANDLING THE JALAPEÑOS!!! I always wore them when making this recipe. However, today I only wore them when I did the initial washing, cutting and removing seeds. I threw my nitrile gloves away and was too lazy to go up to my studio to get another pair. By the time I finished mincing all the veggies and using the food processor, the fingers on my left hand that I used to hold the Jalapeños while mincing, were on FIRE! After my Google search I learned that I was experiencing what is called “Jalapeños Hands”. The capsaicin in hot peppers transfers to your hands, or other body parts, causing a burning sensation. It doesn’t actually burn the skin, but rather triggers your body’s pain receptors. I don’t want to make this post about the pain and treatment of Jalapeño hands, so it will probably be my next post topic! Please just heed my warning when making this recipe, so that you don’t have to go through this unnecessary discomfort like I did, because I had a moment of laziness. So, without further ado here is my yummy salsa recipe:
- 2LBS OF VINE RIPE TOMATOES
- 4-8 LARGE JALAPEÑO PEPPERS (depending on how hot you like it)
- 10-16 GARLIC CLOVES
- OLIVE OIL (drizzle a small amount on each garlic clove)
- 1 BUNCH OF CILANTRO, ROUGHLY CHOPPED
- SEA SALT FLAKES (TO TASTE)
- 1 Tsp CUMIN (Add more to your taste)
- 2 LIMES (RECOMMENDED AMOUNT, BUT VARIES ACCORDING TO TASTE)
- 1 SMALL RED ONION, MINCED/DICED
Turn Broiler on high to pre-heat and line a cookie sheet with tinfoil.
Cut tomatoes in half, cut jalapeños in half and remove seeds (if you want a spicier salsa, include some of the seeds). Place cut side down on cookie sheet.
Peel garlic cloves and place on the cookie sheet, drizzle with olive oil.
Broil all for 3 minutes. Flip tomatoes and garlic and leave Jalapeños as is. Broil an additional 2 minutes. Be careful as to not burn the garlic. I put the garlic on a separate cookie sheet and bake after I broil other veggies, to ensure it doesn’t burn.
Remove from oven and let veggies cool until you can handle them without burning yourself.
Remove skin from tomatoes and scrape off any burnt spots on jalapeños
If any of your garlic got burnt, remove burn spots.
Place the tomatoes in the bowl of a food processor. Mince the jalapeños and garlic and place in the bowl with the tomatoes.
Mince up red onion and place in food processor bowl with tomatoes, jalapeños and garlic. Remove stems from cilantro and roughly chop cilantro – set aside.
Add lime juice, sea salt and cumin to the food processor bowl, pulse to desired texture. Remember to be conservative with salt, lime and cumin….you can always add more, but you can’t take it away.
Add the cilantro, and pulse for a few seconds. Taste the mixture and add more spice and lime to taste.
Refrigerate a minimum of 2 hours for full flavor
Please note – these images were taken on different dates with an iphone, with different size batches, so images are not a true representation of the recipe ingredients amounts listed. For example, some image represent a double batch, i.e.