Post by Loupy on Apr 15, 2016 15:25:19 GMT -7
Shortcut Roasted Red Pepper Salsa
From: Cara @ www.biggirlssmallkitchen.com/
You just open a jar of roasted red peppers. I’m the first to admit that this is a shortcut, not exactly the same, and yet if you create a path to homemade salsa that’s this easy, then you don’t have to buy jarred stuff, which is too salty and much too tangy for my taste. So…With that shortcut up my sleeve, I created a jar of salsa that’s rich and sweet and very easy to make whenever.
Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Makes: about 1½ cups
Ingredients
1 dried chile (your choice)
3 tablespoons oil
4 roasted peppers from a jar, rinsed and dried
1 onion, coarsely chopped
2 garlic cloves, peeled
½ pound fresh tomatoes (in winter, I go for cherry tomatoes)
Juice of ½ a lime
Instructions
Heat a skillet over medium heat for a few minutes, until hot.
Add the chile and toast both sides, being careful not to burn.
Transfer the chili to a small bowl and cover it with water.
Let soak while you continue on with the recipe.
Add the oil to the pan, then add the onion.
Cook about 3 minutes, until onions are soft and slightly brown around the edges.
Turn the heat up, then add the tomatoes, roasted peppers, and garlic.
Cook about 10 minutes, until the tomatoes have collapsed.
Scrape the contents of the pan into the blender.
Fish the dried chile out of the soaking water and add that too.
Squeeze in the lime and add a few pinches of salt.
Blend until lightened in color and completely smooth.
Taste for balance of flavors, adding more lime juice or salt as needed.
This keeps for a couple weeks.
From: Cara @ www.biggirlssmallkitchen.com/
You just open a jar of roasted red peppers. I’m the first to admit that this is a shortcut, not exactly the same, and yet if you create a path to homemade salsa that’s this easy, then you don’t have to buy jarred stuff, which is too salty and much too tangy for my taste. So…With that shortcut up my sleeve, I created a jar of salsa that’s rich and sweet and very easy to make whenever.
Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Makes: about 1½ cups
Ingredients
1 dried chile (your choice)
3 tablespoons oil
4 roasted peppers from a jar, rinsed and dried
1 onion, coarsely chopped
2 garlic cloves, peeled
½ pound fresh tomatoes (in winter, I go for cherry tomatoes)
Juice of ½ a lime
Instructions
Heat a skillet over medium heat for a few minutes, until hot.
Add the chile and toast both sides, being careful not to burn.
Transfer the chili to a small bowl and cover it with water.
Let soak while you continue on with the recipe.
Add the oil to the pan, then add the onion.
Cook about 3 minutes, until onions are soft and slightly brown around the edges.
Turn the heat up, then add the tomatoes, roasted peppers, and garlic.
Cook about 10 minutes, until the tomatoes have collapsed.
Scrape the contents of the pan into the blender.
Fish the dried chile out of the soaking water and add that too.
Squeeze in the lime and add a few pinches of salt.
Blend until lightened in color and completely smooth.
Taste for balance of flavors, adding more lime juice or salt as needed.
This keeps for a couple weeks.
