Even with the sweltering heat this summer, Zack's dad's garden did pretty well. We had enough fresh veggies to mix up a batch of salsa. We decided to cook our salsa this time. In the past, we had just made a pico de gallo style salsa. This was our best salsa yet.
Here's what you'll need:
1 Tbsp olive oil
1 red onion
1 sweet bell pepper (we used an orange pepper)
2 cloves garlic
1 poblano pepper
1 1/2 Tbsp cilantro
1/2 dried ancho chili pepper
freshly ground black pepper
sea salt (Kosher salt will work as well)
Here's what you do:
Dice the onion and pepper.
Mince the garlic.
Seed the tomatoes and set the seeds aside. Then dice the tomatoes.
Remove the seeds and inside membrane from the jalapeno and poblano. If you want to kick up the heat in your salsa, add some of the seeds from the jalapeno in as well. Now, dice that up too.
Chop your cilantro.
Using kitchen shears, cut up Ancho chili into small pieces. In case you're wondering what this chili looks like, here it is:
Heat the oil over medium heat in a high walled sauce pan or small pot. Add in the onions and cook until they are slightly opaque.
Next, add the rest of your veggies (reserving the tomato seeds for a bit).
Now, add your spices.
Let that cook down a bit. Meanwhile, mash up your tomato seeds.
Add the now mashed tomato seeds in small increments until you get the consistency of salsa you like. (We like ours thick). Keep in mind, it will thicken as it cooks. Drop the heat to low and simmer for about 30 minutes.
Let cool and consume.