Sometimes It’s The Salsa

I know, I’ve been off the grid for awhile.  Life has been living me instead of the other way around.  That’s okay, sometimes it’s just like that.

I see you’ve been looking at my blog in spite of my laziness!  I love you guys!

I have been preparing a lot of meat and vegetables.  While these are a great base for a meal, variety really is the spice of life.  We’ve got so much at our fingertips, literally.  If you want something you can just ask the internet for it and it shows up at the door.

No excuses.  You can do anything with anything these days so don’t be afraid to experiment.

Good salsa has been a mystery to me despite my entrepreneurial conquests during the 80’s making and selling my salsas to restaurants.  There was always that “one” you loved and wished that you knew how they did “it”.

The waiting is over.

Roasted Tomato and Tomatillo Salsa

You will need a cast iron skillet for this.  No subs.

6 to 7 Tomatillos

3 Roma tomatoes preferably that have been sitting around a while and are ripe, not pink

1 clove of garlic in the paper (don’t peel it)

1 Jalapeno (you can seed before prep or leave it according to your “heat” level tolerance)

1/4 of a white onion, diced (this does not go in the skillet)

Salt to taste

Cilantro to taste (added after prep)

Lay a sheet of heavy foil in your cast iron skillet and turn on high

Let that skillet get screaming hot

Wash and dry your produce

Toss the produce except for the onion in the skillet and proceed to CHAR and cook.  The tomatillos will start to bubble and the tomatoes will get soft. The jalapeno will turn black as well.  This is all good.

You will be rewarded for your patience, so make sure you are rolling the produce around in the pan and getting a nice sear.  Don’t fret about the black, it adds flavor the salsa.

You want all the produce to soften, the ingredients will do this at different times. So as they soften, take them out and put them in a separate bowl.  One by one they will soften.

Once you’ve got all your veges nice and soft in the bowl you’ve been freighting, put a lid over the bowl and let them cool down.

When they are cool, transfer to a blender or food processor and blend until the sauce is pretty smooth (according to your liking).

SALT

Chop washed and dried cilantro to your taste, or not (it’s great both ways) and add after the process has been complete.

Once you’ve done all that, I know that you know that I know what you are going to do with it next!!

Eat!!  On anything you want!  Enjoy!

Have a good weekend my friends!

Rhonda

#mexicansalsa #ketoliving#FF #L4L #Keto #Paleo #Spicey