Saturday, April 29, 2006

Roasty, Toasty Salsa

I love tomatoes.

But I hate the skin.

I love peppers.

Hate the skin.

Thank goodness onions are easy to peel.

I roast them anyway because I prefer the flavor of a cooked onion.


Roasty Toasty Salsa

2 medium tomatoes
2 good-sized Anaheim peppers
1 large poblano pepper
4 or 5 small red or yellow sweet peppers
1/4 cup diced onion

Wash the tomatoes and peppers, cut the tomatoes in half. Put the diced onion in foil with a bit of butter and place on the grill along with the peppers.
Turn the peppers often until you hear them pop, then place the tomatoes skin side down on the grill.

Once everything is done [about 5 - 10 minutes, depending on how hot your grill is] remove from the grill and wrap the peppers in a bag [paper or plastic? your choice, whatever's handy works] to sweat the skins off.

The tomato skin will slide off easily, once that's done chop them up and add to the onions in a large non-metallic bowl. Skin and chop the peppers, seed removal optional, add them to the bowl and toss all ingredients together.

For me that's done, no salt thank you, there's enough in the chips :c)

Depending on your taste you might throw in a pinch or two of cumin, a quick grind of black pepper or a splash of lime juice.

Serve, enjoy, bask in the awe of those too lazy to make it for themselves.

Servings? Oh, yeah - Serves 1 [me] - no really, that's about 2-3 cups, more or less, so about 6 servings, maybe.