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Tuesday, March 31, 2015

Can I just say....Salsa. It's amazing!

"The spice is enough to make you take notice but at the same time you just can't stop eating it"

Yesterday was pretty close to perfect hammock weather so the Cheffy and I  made sure we carved out part of our day to grab a drink and take refuge from the sun in our "caterpillar" hammock. Pretty sure that is not the correct name but it describes it so beautifully- this is the type of hammock that can completely wrap you up. Anyways, Cheffy decided to bring some of his citrus marinated pulled pork home from work and so Taco night began. First things first....Margaritas! Check. The second thing-SALSA! Can I just say.....It's amazing! Talk about the perfect spring/summer snack that is healthy, fresh, and goes with an assortment of dishes. And today I'm going to show you how easy it is to make with roasted peppers -mmmmm.


1 red pepper
1 green pepper
2 jalapenos
1/2 red onion
5 tomatoes
2 tomatillos
2 cloves of garlic
2 tbls lime juice
2-1/2 tsp salt
1/2 tsp pepper to taste

How to:

Preheat oven to 425 degrees. Rub peppers and jalapenos with oil and place on  a cooking sheet in heated oven. Roasting time is 15 minutes. You'll want to turn the peppers over about 7 minutes in or until they are speaking to you. 
Meanwhile peel, rinse and cube the tomatillos. Cube the tomatoes and chop the onion. As you can see we used the food processor so it took us literally a couple of minutes to do. 
Add finely diced garlic to your bowl reserving the cilantro for later. 
By now your peppers are done and ready to be peeled. They are super hot once they come out of the oven so be very careful when peeling the roasted skin off of the peppers and jalapenos.  Make sure you take the seeds out and throw them away with the skin before placing the tender fragrant peppers into a blender. We are going to just blend them up a bit before adding them to the bowl with the rest of the ingredients. 
roasting peppers

Pepper puree with chopped veggies
To finish it off add the cilantro, lime juice and salt and pepper to taste. 
Taco night
The salsa was spicy, fresh and a little smoky from the roasted peppers. Tonight I am going to add it to some pan fried chicken and tomorrow I may just bring a little to snack on while at work. Enjoy!

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