Hello and happy July!
So, I love food photography but sometimes I feel like it takes itself way too seriously. This post is a reminder to myself that I started this blog to experiment and have fun. So here is something a little different (or weird)! Also the salsa is delicious. =)
My sister Rachel came up with this salsa recipe. Here is what she has to say about it:
“This time of year the garden really kicks into high-gear and I start making salsa. Making salsa, for me, is all about finding a nice balance of color,texture, and heat and acid levels. Of course, it is all a matter of personal preference. I find that building a salsa using a staged approach will give you the opportunity to modify the ratios to your taste.
This is a fun way to use green tomatoes. I also like this salsa because of the heat that the peppers bring in contrast to the sweet brightness of the corn. It’s super tasty with chips or grilled in tortilla with avocado. ” -Rachel
- 2 lbs green tomatoes, rinsed and quartered
- 4 small garlic cloves, skin removed
- 1 medium shallot, quartered
- 1/4 cup cilantro
- 1/4 to 1/2 cup of lemon or lime juice, freshly squeezed
- 2 small jalapeño or habanero peppers, roasted (skin and seeds removed)
- 3 medium carrots, skin removed and grated
- 3 ears of sweet yellow corn, kernels shaved from the husk
- A pinch of sugar
- Salt and pepper, to taste
To roast the peppers, set the oven on broil. Place the peppers in an oven safe dish. Drizzle a light coat of canola oil on the peppers, just enough to make a light sheen on the peppers. Place the dish in the oven (middle rack works well), broil the peppers for 5 mins or until the skin bubbles slightly and a little brown. Flip the peppers on the other side, and repeat. Once broiled on both sides, remove the peppers from the oven. Set aside to cool.
Combine the tomatoes, garlic, shallot, cilantro, and the lemon/lime juice in the food processor. Using the pulse function on the food processor, combine the ingredients until the mixture takes on the desired constancy.
Now it’s time to add the heat–I recommend doing this one pepper at a time. I remove the skin and seeds to help control the heat (habaneros can pack a punch!). After the peppers are roasted, the skin should pull away very easily. Likewise, seeds can be removed easily by pulling off the stem of the pepper. The seeds can then be easily scooped out. You can always rinse the pepper under water to remove the seeds.
Place one pepper in the food processor, pulse until combined. Taste. Add more pepper(s) until you reached the desired heat level. Remember the heat can build quickly – take your time here.
Once you have the desired heat level, transfer the mixture from the food processor to a large bowl. Fold in the carrots and corn, and add a pinch of sugar. Salt and pepper to taste. Let the salsa sit for 10-15 minutes, taste again. Season to taste (you can always add more lemon/lime juice or peppers to increase acid or heat levels).
Till next time!