Haphazard Observations of the Everyday

And a little fiction by Miguela Holt y Roybal

Miguela Holt y Roybal

Miguela Holt y Roybal
Location
New Mexico, USA
Birthday
March 10
Title
Monarch of All She Surveys
Company
Good
Bio
Miguela Holt y Roybal is my maiden name en Espanol. I am a retired schoolteacher and aspiring author looking for crumbs of beauty among the ruins. My novel has been a work in progress for longer than I care to admit. It is a postmodern pastiche of magical realism and about a young woman from New Mexico who goes to work in Washington, DC during the 1980s. She has been a longtime witness to the secret rituals of the Penitente culture in her home state and learns about herself and redemption as she sallies forth on her quest for novelty and adventure. I claim fair useage of images found on the internet that illustrate some of my posts. All contents copyrighted by the author unless otherwise noted. All rights reserved.

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JULY 3, 2012 1:43PM

Delicious Homemade Salsa

Rate: 14 Flag

 Salsa 002 

Homemade Salsa

I am making burritos for lunch today and we need some picante salsa to make our meal even more delicious.  You can tell that I am a lazy cook and bought a quart of pinto beans from the deli.  And since my homemade tortillas are shaped like the state of Texas, I bought a dozen from the grocery that are hot off the griddle, round, and perfectly acceptable.  However, we prefer my homemade salsa to the kind that can be found in the store.

It's so easy and this will make about four cups of salsa.  You will need a can of tomato sauce, four tomatoes, two jalapeno peppers, a half cup of parsley (real aficionados use cilantro but I don't like its soapy taste), four sections of garlic, three tablespoons of minced onion, salt, cumin, and chile powder.

Into the blender, I pour the tomato sauce.  Then I quarter two of the tomatoes and add to the sauce.  After de-seeding the jalapenos, I put one of them in with the tomatoes.  Add the parsley and garlic and blend until smooth.

Salsa 003 

Pour the mixture from the blender into a bowl.  The remaining tomatoes, onions, and jalapenos that have been diced very finely are then combined to the blended vegetables to give a nice texture.  Add salt, chile powder, and a dash of cumin to taste and you have salsa that will please even the most discriminating lover of Mexican food.

After enjoying the salsa on our burritos, we snacked on tortilla chips 'til it was gone.  That is the trouble with this recipe.  It will not last!

Salsa 005 

The beautiful green bowls are vintage Indiana glass.

 

 

 

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salsa, foodie tuesday

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I'm coming to your house for dinner! Thanks for the recipe, I'll give it a try...
Frank Michels
July 03, 2012 01:59 PM
It was really good, Mom. Will you make us some guacamole today?
chucky207
July 03, 2012 02:08 PM
I dont know if that is really your son below.. but you can come over here after you make guac for him hahaha
HUGGGGGGGGG
HAPPY 4TH
Linda Seccaspina
July 03, 2012 02:14 PM
Yummy, and now I finally know why the salsa I get in most Mexican restaurants tastes soapy. I've always wondered if they hadn't rinsed the soap off their dishes thoroughly.
Matt Paust
July 03, 2012 04:16 PM
I just love your style. Salsa made at home is the best and your recipe was wonderful. I never really thought to put it in the blender. Your blender looks vintage just like that beautiful bowl.
zanelle
July 03, 2012 07:51 PM
Most tasty. Thanks very much.
Mary Stanik
July 04, 2012 11:31 AM
Yummy! That looks fabulous.
lschmoopie
July 04, 2012 11:49 AM
and here I am looking for a (paid, of course) personal chef! RRRR.
Jonathan Wolfman
July 04, 2012 12:57 PM
I just made salsa following your recipe. Mama mia, that's a spicy salsa! (Wait--wrong language!). I'll try again and say that salsa is "bastante picante," too much so for most of my gringo friends at the 4th of July potluck. It's very tasty but should come with a small warning label. Thanks for the recipe.
Donegal Descendant
July 05, 2012 12:01 AM
I like the parsley replacement. Smart choice. I love cilantro but yes, does have a very particular taste. Parsley is a fresher, cleaner taste for salsa. Thank you!
Beth Mann
August 02, 2012 09:55 AM
Thanks for the recipe...
You bring out the best in me with posts like this...
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Algis Kemezys
August 02, 2012 11:11 PM