Riffling through my picture folders, I unearthed this picture I took of some homemade salsa.
It was another experiment, made while racking my brain, trying to remember my aunt’s instructions the last time I ate some of hers. It was a satisfying enough experiment, and was perfect with salty Tostitos with a hint of lime. It’s not as rich as bottled salsa but I loved how you can really taste the cilantro. Plus, ze boyfriend loved it, which is a big thing, considering he usually hates salsa. Although I honestly don’t know whether to take that as a compliment, or as a silent dig that my salsa doesn’t taste at all like salsa! ^_^;;
Fresh Salsa v. 20 January 2007
Note: This is mostly a Filipinized version, meaning ingredients are those readily available in the Philippines. Hence, the use of finger chili instead of jalapenos. Still, as I mentioned, this is a rough recipe so feel free to alter
2-3 plum tomatoes
1 red onion
a couple of stalks of cilantro (around 3 small bunches)
1 finger chili (siling pang-sigang)
1. Quarter tomatoes and onions.
2. Cut cilantro and chili into inch long slices.
3. Stick into an osterizer / blender / mini-food processor and whir away. Blend depending on how chunky you want it.
4. Serve with tortilla chips, preferably the really flavorful / salty kind.
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Oh yeah, just in case anybody’s wondering about the bento mini-hiatus, I’m on a vacation from work, so no packed lunches in the meantime. Might blog about some other food experiments, but that’s only if I can haul myself out of bed long enough to cook. Yes, the past week has been all about TV and junk food. Can’t say I’m not happy though. 😀
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