This week, we made fresh salsa with quesadillas, YUM! The recipe that is included here uses a can of diced tomatoes, but instead we used fresh tomatoes to liven up our salsa! Some of our chefs liked it mild, some liked it HOT! It all depends on the amount of chiles you use.
1 Large can organic diced tomatoes
1/2 large white onion
4-6 sprigs minced fresh organic oregano
3-4 grated fresh garlic cloves
sea salt (to taste)
black pepper (to taste)
5-8 roasted green chiles, skin removed
Start by draining the tomato juice into a bowl. Place tomatoes into a food processor and pulse a few times to get the consistency you like (*again, we used fresh large tomatoes and just diced them). Add the tomatoes to reserved tomato sauce. Dice oregano finely and add to bowl. Run garlic across fine grater and add to bowl. Chop onions and green chiles and add to bowl. Mix all ingredients together then add sea salt and black pepper to taste. Taste salsa with chips to determine if any additional ingredients should be added. Allow salsa to sit for about 5 minutes to allow all of the fresh flavors to marry.
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