Roy and I like mild to medium heat for one good reason, we want to be able to taste the food. What is the sense of eating chiles so hot, the mouth, even the face goes totally numb; you're sweating, tears streaming from the eyes, snot dripping from the nose, your insides are on fire and you are doubled up wondering if you're going to die? Doesn't that all sound appetizing...Not!!! Sorry, but this pain does not out weigh the pleasure of tasting the food.
This salsa was also going to be cooked, not simply diced into small pieces; the juices of the tomatoes would be reduced by more than half, intensifying all the flavors of the ingredients. Must of been a true success, as Roy couldn't stop eating it whether it was hot or had gone cold!
Quick Cook Salsa
1 Tbsp. olive oil
1 pint cherry tomatoes, cut into halves
1 small onion, diced
1 Anaheim pepper, seeded and diced
¼ cup dried cilantro leaves
¼ tsp. salt
In a medium skillet, or small Wok, heat oil on medium heat; add tomatoes and cook for five minutes to release juice from the tomatoes.
Increase heat to medium-high, add remaining ingredients, mix well and let cook until the liquid reduces by 3/4s.
|Sirloin Steak, Sweet Potato Round, Quick Cook Salsa.|
Use as garnish for meat, pork or chicken; use as dip or condiment.
Makes 2 cups.