Chilli peppers drying out in the sun are a common sight in Andalucian villages.
Why they are is beyond me, as I've not noticed the Andalucians - at least in my area - being particuarly keen on hot food.
My neighbour José grows them regularly and then ends up giving most of them to me.
My one remaining, rather sad-looking chilli plant
So it is just as well I came across this recipe on one of the forums I visit, shared by a friend who lives in Texas, where it seems they know how to use their chillies.
Super Salsa - 1
2 lb Serrano Peppers
3-1/2 lb Roma Tomatoes
1 lb Spanish Onions
24 oz Tomato Sauce
2-1/2 c Distilled Vinegar
1/4 c Salt
1/4 c Black Pepper
1 lg Head Of Garlic
20 1/2 Pint Canning Jars & Lids
Clean and stem the peppers. Clean and quarter the tomatoes and onions. Use a food processor to shred the tomatoes, peppers and onions. Use the largest shredding blade and don't worry about a few large pieces. Place in a large stock pot. Puree or press the garlic and add to the pot. Add remaining ingredients to the pot along with enough water to keep the mixture from burning when heated. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Put salsa into the canning jars and process for 15 minutes at a rolling boil (open canning method). This salsa is tasty but quite hot. It needs about 3 years to mellow and mature. If you really like food that is hot it is edible immediately.
I didn't can it. I have no idea how to can anything, or even knew that you could do domestic canning, although I did wonder if jam/pickle/Kilner jars would be ok.
Anyway so I reduced the amounts and made enough to throw liberally over some burgers, veg, and salad, and the next day the remainder was used as a base for a red bean chilli casserole.
It would be equally good to liven up a pasta sauce, or an Indian-style curry. A good sauce, easy to make, and ingredients that I happen to have in all the time.
So I tried her next recipe. This one is even more simple to make, but I did need to remember to buy lime and coriander/cilantro.
In Andalucia, cilantro is available, but I can't say I've noticed a lot of limes on sale. I'm guessing lemon would do as a substitute but won't have the same zing that the lime juice brings to the sauce. (I made it in Gib so limes are available here)
I used fresh tomatoes incidentally and whatever chillies are sold locally. I am no expert on chillies but found this good site here. I didn't bother with sugar because I never use it.
Super Salsa - 2
1 can tomatoes (28-ounce; or about a pound of fresh Roma tomatoes, peeled and chopped)
2 Serrano peppers, diced (or you can substitute 2 jalapeños, which are milder.) Be sure and either wear gloves or wash your hands immediately after chopping the peppers so you don’t burn other parts of yourself.
1 cup of cilantro leaves
2 cloves of garlic, minced
1/4 cup diced onion
2 tablespoons of chili powder (add more to taste, if you like)
Salt to taste
A dash of sugar
Juice from 1/2 lime
Put all ingredients in the blender and blend until smooth. Taste and adjust spices if needed.
Easy huh, and absolutely delicious. I found myself planning my meals around this salsa, but actually it doesn't matter as it goes with everything. It was even better than the first recipe and took literally minutes to put together.
Thanks to Pheeno for sharing the super salsa recipes.
Some salsa ingredients
against all odds
1 week ago