For
the Cook Who Likes To Garden, and the Gardener Who Likes to CookR. Ohlgren-Evans, from the August 2000 Newsletter
R. Ohlgren-Evans
3 large, very ripe tomatoes, diced fine
1 cup tomato juice
2 Tbsp. minced chipotle peppers *
1 red onion, diced fine
1 tsp. minced fresh garlic
1/2 cup chopped fresh cilantro
1/2 cup lime juice (about 4 limes)
salt and freshly cracked black pepper to taste
Mix everything together--that's it! Refrigerated, this salsa will keep about a week.
*Chipotle is the name given to the dried, smoked jalapeño pepper. It has a unique, smoky, imposing flavor that goes with everything and has a consistent level of heat. Chipotle chili peppers are available canned (packed in an adobo sauce—a mixture of onions, tomatoes, vinegar and spices) or dried. To use the dried variety, place in very hot water and allow to soak for 40 minutes to reconstitute.
A self-described holistic peasant cook, Robin Ohlgren-Evans is a serious foodie and a capricious gardener. Your comments are welcome: rohlgren@moscow.com.
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