It’s a cold, rainy, windy Pacific Northwest kind of day. I’m afraid to do any baking as our power has been out three times in the last month and with the wind today, it’s a possibility. So……..I figured now was a good time to cook down the last of those tomatoes from the garden.
I put them in boiling water to make slipping the skins easy. Then cut out the cores and removed the seeds and juice. Put the rest in a large pot (I put a wire on the burner under the pot so they wouldn’t scorch), brought them to a boil and have now reduced the heat to low and put on a lid so they can cook down. I’m hoping for a nice tomato sauce. I usually make marinara, but have a lot in the freezer already.
The rest of the ripe tomatoes will become another batch of fresh salsa. Chop all the tomatoes into a bowl. Add chopped onion, cilantro, and minced garlic. Add enough tomato juice to cover the chopped vegetables. Squeeze the juice of one large lime or two small ones into the mix. Depending on how spicy you like it, fine chop a few jalapeno pepper rings. I don’t use fresh jalapenos as they can sometimes be bitter and ruin your salsa. If you are brave, add a couple shakes of chipolte seasoning – very spicy! Put salsa in containers with lids and refrigerate. It will keep quite a while because of the lime juice.
For your very best nachos, put tortilla chips in a 9 x 13 cake pan – cover with fresh grated cheese and bake for 15-20 minutes in a 350 degree oven. You can’t believe how much better they are than using the microwave. Enjoy with your fresh salsa!!
Speaking of salsa, did anyone watch the Latino concert from the White House last night on PBS? Where was Carlos Santana? And I can think of a few other great Latino artists who were missing too!