Still canning and preserving over here at Angie’s Pangies. But, while I was cutting up these peppers for salsa, I had to stop and take a photo. I don’t know what I like more – the non-symmetrical curly shapes, or the vibrant colors. Either way, they’re just too cool. They taste good, too!
Thanks to my friend Cindy, who gave me these lovelies. She’s one of many friends who take pity on my black thumb.
In the mood for some salsa? If you don’t want to go whole hog and can some, try out this fresh salsa that you can make and store in the fridge for about a week. It’s fast and easy, but not light on flavor.
I use my food processor or blender to make this so that I don’t have to do all the chopping, but I run the onions and peppers together and the tomatoes separately. If I run them all at the same time I end up with what Babs likes to refer to as a “salsa slushie.” If you like a thick and chunky salsa, you’ll definitely want to chop by hand.
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Now I’m off to clean the capsaicin off my camera.
Fresh Salsa
2 large tomatoes, seeded and diced (about 1 pound)
1/2 medium onion, finely chopped
1-3 jalapeno, finely chopped (1 for mild, 2 for medium, 3 for hot, 4 for HOLY CRAP THAT’S HOT!)
2 tablespoons cilantro, chopped
2 clove garlic, finely chopped
2 tablespoons lemon juice
1 teaspoon olive oil
3/4 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
Directions
Combine all the ingredients and chill. Serve with chips.
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