Easy Roasted Red Pepper and Tomato Salsa
With football season underway and the baseball playoffs moving quickly, it seemed a good time to write about salsa. The word itself has several meanings, but since I can’t dance without feeling – and probably looking – like Ralph Kramden doing the Hucklebuck, it seemed best to skip the Latin music and stay with the condiment of the same name.
There are a lot of choices to make when it comes to salsa, including: spicy or mild, thin or thick, tomato-based or not. As with anything we eat, one of the beauties of making your own salsa is that you can fashion it any way you want. Another of the beauties: recipes don’t get much easier than the ones used for making salsa. The ingredients for this recipe are simple. So is the preparation method: put the ingredients in a bowl and let them rest for a while. (Told you it was easy!)
Also note: This recipe makes a mild-medium salsa. You can adjust the heat up or down by varying the amount of jalapeno used.
There are only two parts of this entire process that even involve turning on the stove. The first is peeling the tomatoes. Place them in a pot of boiling water for about a minute, fish them out, and run them under cold water until they’ve cooled enough to be handled. The skins will peel off easily. The second is roasting the red pepper on the stove burner or in the broiler.
So get out the tortilla chips, or use the salsa for braising chicken, putting on burgers or omelettes, or for anything else you like. Just enjoy it!