Recipe Corner

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White Wolf Salsa

This isn’t a recipe blog. But I think that it’s time to post up a salsa recipe, so that you all can enjoy the best salsa for yourself. I know, “Cooking with LSP” is a favorite edition of yours and I don’t intend to compete with my good friend, but I had to this once

Ingredients:

1 can of whole, peeled tomatoes (big can – 102 oz)
1 medium size yellow onion
1 bunch of cilantro (bunch is a relative term, so you can use two bunches if they’re small)
6 to 10 jalapeño chilis (you can add serrano chilis, habaneros, etc. up to you. You need to titrate the   heat to taste. more on that later.
salt to taste.

Directions:

Place the chilis in a pan, and cover them with water. Bring the chilis to a boil.

Blend the tomatoes in a food processor/blender until they reach the consistency that you like. Pour that into an extra large bowl. Follow the same procedure with the onions and cilantro, placing each into its own bowl. Add some tomato juice to each blend to help hydrate it.

Blend the onion until it looks like pulped juice, pour it into a bowl.

Rinse the cilantro and use all of it. Blend until it’s a chunky green sauce, pour it into a bowl.

Take the chilis out of the water that was boiling, chop off the stems. Take the seeds out if you want the salsa to have the flavor with less heat. Add them to the food processor slowly until you get the heat that you’re looking for.

Add your ingredients into a large bowl, sprinkle about 1/2 tablespoon of salt over the mix, and stir everything together to taste. Test the seasoning with a tortilla chip.

Pour into jars and refrigerate.

Yes, it’s simple salsa, but I’m a simple cook, and it is quite delicious mainly because you can tinker with the ingredients and come out with something that is better than the stuff you get at the store (no preservatives) 

I recommend that you make the tortilla chips yourself as well from fresh, delicious corn tortillas if you want the treat to be complete. It’s better than popcorn when you’re watching political debates, and even though you’re culturally appropriating an Arizonan, nobody need know. 

17 thoughts on “Recipe Corner

  1. I ran this salsa recipe by Aunt Sally: she says you're doing it all wrong: 'where's the tee bark, what about the glass shards' she asks.

    Valid questions.

  2. May have to try this someday if I ever run out of the stuff my sister in law keeps giving me. She labels it s hot, though I would call it a low medium where I would prefer something somewhat warmer. Oh well, it's not bad regardless and does go well on eggs.

  3. I also have no problem with cultural appropriation. I have some Modelo Negra in the refrigerator so that covers Mexico. I've been known to appropriate Irish culture via Bushmill's, and last night I had a glass of Appleton rum, a theft of Jamaican culture. Perhaps I'll go to the local Chinese restaurant sometime soon and appropriate some of that as well. I don't believe that Ling, the proprietor, a delightful lady, will mind.

  4. Aunt Sally would use catsup as a base. While it’s not for me to doubt her culinary acumen and capacity to deliver partially defrosted (and freezer burned) fare to the table, I went another way.

  5. You’re a model of cultural theft. If you ate a bowl of borscht before voting, the progs would accuse you of collusion as well. Face it, you’re not politically correct.

  6. ONLY if he put enough sour cream in the borscht!

    Best borscht I ever had was on the Sea Launch Commander. One of the Russians gave the Chief Catering Officer "his bushka's secret recipe", and that was that…..

  7. I for one enjoy this new iteration. Cooking With Wolves. Nice.

    Must restart the series…

  8. Lots and lots of cilantro is a must. You don't say how long to boil the jalapenos (something I've never heard of doing.) Personally, I'd roast them in the convection oven, but I'll try boiled. Also – most of the heat is in the ribs, not the seeds fwiw.

  9. Bring them to a boil to soften them. You can roast them after if you like the flavor.

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