I have been neglecting my blog
Well I have been a little busy … I spent a few wonderful days with Reny and Ren before heading back to Erie to finish up a few more weeks of the campaign. I have decided to head back to Memphis in the middle of July for a few months and will head back up sometime in September to work the last 6 weeks of the campaign! I’m looking forward to getting home for real this time! That said, it is SO EXTREMELY BEAUTIFUL HERE IN ERIE! The weather is perfect! The sun is shining! We can play outside – e.g. it is not a million degrees out!
Nothing says summer to me more than a card game on the deck with a beer, chips, and salsa!
I made this easy, easy salsa a few weeks ago to help celebrate “big boy” Terran’s 2nd birthday!
I love love love the extra flavor the fire-roasted tomatoes give dishes. If you have a ton of tomatoes in your garden, feel free to use those in place of the can and voila! Pico de gallo!
1 to 2 fresh jalapeno chiles
3 garlic cloves, unpeeled
1 15-ounce can tomatoes in juice, preferably fire-roasted
1/4 cup (loosely packed) fresh cilantro
2 tablespoons fresh lime juice
1. Roast the chiles and garlic. In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until you are able to handle, then pull the stem(s) off the chile(s) and roughly chop. (For hot salsa, leave in the seeds. For more mild salsa, remove seeds before chopping!) Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.
2. Finish the salsa. Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree.
3. Scrape into a serving dish.
4. Stir in the cilantro and lime juice.
5. Taste and season with salt, usually about 1/2 teaspoon. You’re ready to serve!
(For the salsa pictured here, I wanted it more chunky and did not puree the tomatoes! I also added some diced white onion! yum!)