Guess what?? Ryan and I bought our first piece of furniture together yesterday. It's a wooden dining table and four chairs and a buffet to go with it. It is in the Shaker style and it's so cute! We don't have it yet because we had to order the buffet and it won't be in for a week or two and Ryan doesn't move until next week so we just left the table and chairs there to store for right now. It's so much fun!
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New Recipe...along with a lovely story.
ReplyDeleteSo, my mom and sister came into town on Friday and brought some lovely fresh tomatoes from our garden. I bought a blender after work today (with a food processing attachment) and decided to make some salsa. I like it hot, so I bought a tiny little habanero pepper to spice it up. I've never cooked with them but everyone suggests you wear gloves while dicing, touching or even coming near them. I decided to brave it out and had little trouble, as I was careful to keep it out of my eyes and any little scratch on my fingers. After letting it sit in the fridge to cool (so the flavors can meld together..mmm), I tried it, and to my delight it was super! So the recipe is as follows:
Andy's Salsa (yes, I made it up)
2 large (or even supersized) tomatoes
3-6 cloves of roasted garlic (fresh is ok, too)
1 small/medium white onion
1 small red, yellow or green bell pepper
1 habanero or jalapeno pepper (depending on spice preference, use more or less)
1/4 of a bunch of cilantro (10-15 sprigs)
The juice of 2 limes
1 Tb sugar
salt and pepper to taste
Pit tomatoes and boil for 1-2 minutes, cool then remove skins. Cut into small pieces (using a food processor is much easier and less messy...just pulse it 4-6 times until it meets your liking). Transfer tomato base to bowl and sit aside. Meanwhile, roast the bell pepper over an open flame until the outside is black and charred. Roasting the pepper ensures a sweeter, less burpy taste but it isn't necessary. Process it and the onion much the same way the tomatoes were chopped, but into smaller bits. Add to tomatoes. Next, add habanero and roasted garlic to processor, along with lime juice. Puree as much as possible and add to salsa. Next, finely chop cilantro (leaves and stems) into 1/16th- 1/32nd inch slivers and add to salsa. Finally, add sugar & season to taste with salt and fresh ground black pepper. Stir. Let sit at least an hour in 'fridge (preferably overnight) so that flavors are allowed to seep/steep/meld together. Enjoy!!!
P.S. For Tiff's eyes only - scan down a few more lines Tiff....
Do not masturbate or pick your nose after handling habanero peppers!!! Even after washing your hands, the oils remain on your skin and I don't think you want that on your delicates!! Trust me, I KNOW!
Oooo! Thanks, Andy, for the recipe! That sounds GREAT! I LOVE fresh salsa, although I have never made any myself. And thanks for the advice also! :)
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