Kitchen Essentials: Super Rooster Salsa
Salsa is good for so many things. It’s so versatile, that it’s become an essential in my kitchen. It finds its way into so many of my creations. The idea behind the Kitchen Essentials series is that you regularly have these things on hand. Unfortunately this salsa is so good, it barely lasts two days in my home, and I live alone. It packs some serious heat so it’s not for the faint of heart, or the weak of stomach. Of course you can always modify or eliminate some of the ingredients to take out some of the fire, but what would be the fun in that?
Assemble the following:
- 3 C. Fresh tomatoes of your favorite variety, diced into small cubes
- 1 C. Red onion, finely minced
- 1/2 C. White onion finely minced
- 1 Large clove of garlic, very finely minced
- 1 medium sized Jalapeno pepper, cleaned of seeds, very finely minced
- 2 Medium Anaheim pepper, cleaned of seeds, very finely minced
- 1 Small Serrano Pepper, cleaned of seeds, very finely minced
- 1/2 Small Habanero Pepper, very finely minced
- 2 Medium yellow bell pepper, cleaned of seeds diced into small cubes
- 1 1/2 C. Cilantro, stems removed coarsely chopped
- 2 TSP. granulated sugar
- 2 TBSP. lime juice
- 2 TBSP. Mango or Pineapple Juice
- Lime zest
- 1/2 TSP. Ground Coriander
- 1 TSP. Fresh ground black pepper
- Salt to taste
Do this with it:
Use non-reactive (glass or plastic) mixing bowls and utensils only.
- Spread diced tomatoes in single layer and sprinkle lightly and evenly with sugar.
- Combine red and white onion, cilantro, garlic and lime juice in small mixing bowl. Blend thoroughly. Cover and refrigerate twenty minutes.
- Combine peppers with Mango or Pineapple juice in another small mixing bowl. Blend thoroughly. Cover and refrigerate twenty minutes.
- In large mixing bowl, combine tomatoes, black pepper and coriander. Blend thoroughly before incorporating onion and pepper mixtures.
- Blend everything thoroughly and refrigerate for at least an hour before serving as a dip for chips.
Notes and Abstract:
- Be careful with the capsicum peppers, they’re awfully dangerous!
- Only use non-reactive glass or plastic mixing bowls and utensils for this. Nearly every ingredient in this recipe reacts with metal, and no one likes partially oxidized salsa.
- The heat of the salsa can be moderated by adding the pepper mixture in small increments until desired level of heat is reached. If you have left over peppers sauté them in some olive oil until reduced, and make your own super-spicy Recaito! Recaito can be added in small amounts to countless dishes to give it a real kick.
- This salsa is great as a dip for chips, a topping for burgers or a salad, blended with rice, or as a spicy addition to a pasta sauce. Like any of the other Kitchen Essentials, it has countless uses.