Sunday, May 20, 2007

Salsa goodies

Okay so I have this to say:

Mr.

Kaos.

Sucks.

He wanted this blog so he would have a place to post food stuffs and family outings, so like the dutiful little wife I am, I set it up so all he had to do was sit down and accept an invitation and then he could post away. Magic. Well he's been busy. Too busy for all of you. It's sad isn't it. It makes you feel neglected, I'm sure. It makes me sad, so to tide you over until he magically finds some time (he really is very busy) here is my salsa guide. I say guide because I can't give you exact "amounts". It's all about taste here in the Kaos Family Kitchen... and taste doesn't always comes in cups and teaspoons...

Cami's Salsa

You will need:

- Tomatoes (the fresher and more varied the better. I like to get several large heirloom tomatoes and combine them with one more standard red tomato)

- 1 medium yellow onion

- 1-3 peppers (Jalapeno, Serrano and Anaheim all work well). This all depends on how hot you want it. If you want a milder salsa use one jalapeno slice it in half and remove all the membrane and seeds before you combine it with other ingredients)

- 4-9 garlic cloves (all depends on how much you're making and how much you like garlic)

- fresh parsley (a small hand full)

- kosher salt to taste

- black pepper to taste

- juice from 1 lime

Chop it all roughly and put it in your food processor then blend until you reach a consistency that makes you happy. I like mine a little chunky. The best part is once you have the salsa you can make a ton of other recipes from there. I like to use the salsa and a little tequila as a marinade for chicken or shrimp. Cook 1/3 cup of it in a pot before you add rice and you have a lovely fresh rice dish that is the furthest thing from boring and super healthy. Or you can make:

Guacamole!

-4 ripe avocados
- 1/3 cup fresh salsa
- juice from 1/2 lime
- kosher salt to taste

Place the meat of the avocado in a medium bowl. Chop or mash it until you have achieved your desired consistency (I like mine pretty chunky) then add salsa, salt and lime juice. Stir until well mixed and chill. It's perfect on chips but I've also been known to put it on my rice, on some grilled Talapia loin or on a taco omelet in the morning.

Yum...