Global Foodies

I have a Chili Pepper Salsa Addiction.

I love to eat salsa. Eating lots of salsa isn’t a problem, but the concern was that most of it was commercially made. I’m not implying that store-bought is unhealthy, but any homemade food made with fresh ingredients is hard to beat.

Photo by Cook for Today

Every time I considered making salsa, I would stop. It was so much easier to buy a jar of it in the store. But then I figured out how to have roasted chili peppers on hand to use for fresh chunky salsa at any time.

The recipe I chose to make had to be simple to make regularly.

I make fresh salsa two to three times per week, adding a vegetable to my entree.

Every week I buy fresh tomatoes and cilantro, so always on hand for fresh salsa. The only part I make ahead is the chili peppers. Anaheim and Jalapeno chili peppers are my favorite. I freeze them in separate zip lock bags for a month at a time. All I do is break off a small part of each type of chili pepper as needed.

Fresh Ingredients:

1. Jalapeno peppers.
2. Anaheim chili peppers.
3. Vine ripe tomatoes.
4. Cilantro.

Options:

• Onion: White or red.
• Garlic: Whole cloves minced.
• Chili peppers: Any variety of mild or hot.
• Tomatoes: Cherry, Hothouse, Romas.

Chili Pepper Preparation:

1. Six Anaheim and four Jalapeno peppers.
2. Place peppers evenly on a sheet pan with enough space between each one so that they may be easy to maneuver.
3. Place oven rack close to the broiler.
4. Turn on high broil.
5. Broil until the skin on each side until dark brown and blistered.

Shock Treatment:

Shocking is when a food item is hot and dipped into ice water.

Photo by Cook for Today

1. Fill a large bowl with lots of ice cubes and cold water just before the peppers are ready to take out of the oven.
2. The Anaheim chilies usually blister the fastest.
3. Use kitchen tongs to dip chilis in the ice-cold water covering completely.
4. In the cold water, pull the skin off and remove any seeds and inners if desired. (Thoroughly wash your hands after handling peppers, careful not to touch your eyes).
5. Place each type of pepper on a separate large plate to cool.
6. Lay chili peppers flat in a freezer bag and lay flat until frozen solid.

Photo by Cook for Today

Recipe for Two Servings of Salsa:

1. Rinse two medium tomatoes with water. Dice with a chef knife.

2. Place tomatoes in a shallow bowl.

2. Dice a pepper assortment (to taste); add to tomatoes.

4. Rinse off a clump of cilantro and shake off excess moisture.

5. Cut off the stems a small bunch of cilantro.

6. Chop cilantro finely and add to tomatoes and chili pepper mixture.

7. Combine with salt and pepper to taste.

Tips:

1. Prepare salsa at least a half-hour before the entree is ready. Letting the mixture sit at room temperature will allow all the flavors to blend.
2. Everyone has a different tolerance for hot and spicy. I have red chili flakes on hand to sprinkle on as needed.
3. I eat salsa regularly with frozen or takeout pizza, homemade nachos, and tostadas.
4. With chili peppers on hand, I add them to grilled sandwiches, soups and sauces, casseroles, mashed potatoes, and macaroni cheese.

Photo by Cook for Today

Nutrition:

Salsa is considered a healthy nonfat vegetable with fiber. A portion size of salsa has to be approximately one cup to count as a serving size of carbohydrate (15 grams).

Disclaimer: My food and nutrition articles are for informational purposes only. Always follow your healthcare provider’s guidance and orders.

Thank you for reading:-)