Turn Up the Heat

Ah, yes, the World Cup. Teams coming together to play other teams. Teams beating teams and moving on to play different teams. Teams…from south of the border.  I mean, really: Brazil, Chile, Uruguay, Colombia, Mexico, Costa Rica, and Argentina. I know there are other teams from elsewhere in the world, but that’s a lot of teams from just a bit south of here.

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And there it goes. Now, I’m thinking back to last summer and my trip to Mexico. Ok, not now, perhaps, but earlier today – around 11am actually. What did I think of? Salsa. What did I do about it? Well, I’ll tell you.

I loaded up the Mazda CX5 with the baby I last told you with which I was pregnant and headed out to the farmers’ market. I was hoping to find tomatoes, jalapenos, onions, and cilantro.

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There were no tomatoes and I forgot to even look for cilantro; however, I found some beautiful jalapenos and onions. I also picked up a gorgeous hot banana pepper. Then, after stopping at Mama’s Donuts’ Food Truck, the babe and I went to Giant. There we bought 16 vine-ripened tomatoes, eggs, tissues…wait, you don’t need to know about my grocery list.

Anyway, when we got home, the girl was starving; so I fed her, put her down for a nap, and got to work.

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(Almost All) Farmers’ Market Salsa
10 vine-ripened tomatoes; chopped into 8ths
1 jalapeno pepper; cut into large pieces, seeds intact
1 large onion; chopped into large pieces
1/2 hot banana pepper; chopped into large pieces, seeds intact
1 tbsp. garlic; minced
handful cilantro (I found some in my pantry)
1 tbps tarragon vinegar
1/4 tsp extra-virgin olive oil
1 tbsp salt

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1. In a food processor, place tomatoes in food processor along with jalapeno, onion, and banana pepper. Process until no large chunks remain and mixture is relatively consistent.

2. Add garlic, cilantro, vinegar, olive oil, and salt. Mix well.

Now, this did make a child-sized cup full of salsa, and by child-sized, I mean that it would be roughly the size of a two year old child, if the child were liquefied. Parks and Rec, anyone? Seriously though, it made a lot of salsa.

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And boy, does it have a kick to it! Next time I would try to thicken it a bit more; honestly, I didn’t try at all this time, and it could use it. Maybe strain it? Maybe cook it to release the pectin in the tomatoes? Tomato paste? I don’t know. It tastes darn good though, so who cares?

Not me.

Now, I’m going to pull a Suarez and take a bite.

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Goal!

About Chrissy

Hi! I'm Chrissy. I'm a 31 year old cast-iron (pretty much) newbie. I'm learning more as I go and screwing up quite a bit along the way. I'm a northern girl (Yay, PA!) who has been transplanted to the south and am trying to embrace becoming a southern lady. Hence the cast-iron pan. I've never made my own biscuits and I have no idea what a dutch baby is. But you can bet that I'll figure all of that out. So stick around and see what happens as I learn the in- and-outs of cooking with cast-iron.
Non-Skillet, Snacks

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