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
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!
ripening San Marzano tomatoes
“The apparatus has to serve our improbability and improvisation.
Being good and playing the songs is not enough.”
Red Hot Chile Peppers