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.

~ ~ ~ ~
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.

Originally posted at:
http://kitchencow.livejournal.com/30248.html

This entry was posted on Tuesday, February 20th, 2007 at 5:36 pm and is filed under recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.