photo: © David Moenkhaus - all rights reserved 773 612-4166

Red hot chile pepper

photo: © David Moenkhaus - all rights reserved 773 612-4166

© David Moenkhaus

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roasted jalapeno pepper

 


 

After I picked this red jalapeno from our garden last year and roasted it over mesquite, I chopped it up and used it to make a batch of my favorite southwest style salsa. See below

 

photo: © David Moenkhaus - all rights reserved 773 612-4166

© David Moenkhaus

 

 

 

 

 

 

 

 

 

 

 

 

Nikon D810 & a Zeiss 100mm macro ZF lens –  K5600 Joker HMI’s

 

 


 

 

W.C’s Cafe salsa

1/4 cup chopped jalapeno (half roasted)

3/4 cup chopped white onion (rinsed)

1/2 tablespoon red wine vinegar

1/2 tablespoon minced garlic (rinsed)

1/2 tablespoon salt

1/2 tablespoon dried oregano

3 1/2 cups Roma tomatoes in heavy puree or finely diced (about 1  1/2 lbs.)

a pinch of fresh cracked black pepper

Chop, mix and eat with your favorite tortilla chips.

This great southwest style salsa is by W.C. Longacre. It’s from his book, “Great Salsas by the Boss of Sauce.

There are many excellent salsa recipes in W.C.’s book, but this one is so good I always forget to try the other recipes!

photo: © David Moenkhaus - all rights reserved 773 612-4166

© David Moenkhaus

 

 

 

 

 

 

 

 

 

 

 

 

 

ripening San Marzano tomatoes

 


“The apparatus has to serve our improbability and improvisation.

Being good and playing the songs is not enough.”

-Flea

Red Hot Chile Peppers

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