What a treat: Kirsten brought me home made salsa and some lovely peppers to go with it. I promptly made Pat’s incredibly simple tortillas, grated some Lisanatti almond cheese, chopped some other veggies, and made quesadillas. Don’t want to make your own tortillas? Try Seita brand made from casava flour or these spinach wraps
Yummy! Thank you Kirsten for your kitchen creativity and allowing me to share 😊
Between the peppers and tomatoes, what a great source of vitamin C!
Kirsten says this made 2.5 quarts and if that seems like a lot… it gets better with time… or make enough to share…
Ingredients
6 Roma tomatoes (cleaned, halved, then rest overnight in a colander—cover with a clean towel)
3 large garlic cloves
1 jalapeño pepper (split, include seeds)
2 Serrano pepper (split, include seeds)
1 medium red onion, “chunked”
9 mini sweet peppers (red, orange, yellow… seeded and halved)
1 lime (washed and halved)
Bunch of fresh cilantro (stems included, coarsely chopped)
3 very ripe tomatoes-on-the-vine (cored and quartered)
Preparation
- In a food processer, chop finely the garlic, jalapeño, and Serrano peppers. Scrape down the bowl then chop again.
- Add the chunked onion, halved sweet peppers, pulse until chopped. Transfer all to a large ceramic bowl.
- Squeeze the juice of the washed lime into the chopped pepper mix and stir.
- Put the lime hull into a glass of spring or filtered water, to enjoy a refreshing drink while you follow the rest of the steps 😊.
- Add the fresh cilantro to the food processer, pulse until finely chopped. Scrape down and re-chop as needed
- Add the Roma tomatoes and tomatoes-on-the-vine. Pulse until chopped.
- Transfer the tomato mix to the bowl with peppers, onion, etc. and mix well.
- Adjust with salt and pepper or more hot peppers (chopped in food processer as above).
- Transfer to containers and refrigerate for several hours to let the flavors blend. Stir and serve.
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