My yummy salsa is in the oven. Yes, the oven. I learned this recipe from Jim
(my brother in law) who learned it from Elena
(his mother in law). I'll bake these tomatoes and jalapenos for about 15 minutes. It's better if you grill them, but I don't feel like grilling today. Then, I'll seed the tomatoes and discard the skin. Then everyone's into the food processor for one minute. The ice cubes you see are filled with this winter's crop of cilantro. We had way too much in December and I knew that the plants would have bolted by now (which they did); so I froze a ton of these ice cubes. I did basil too.
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5 comments:
Sounds yummy!
how's the frozen cilantro compare to the fresh? cilantro grows SO POORLY here -- just a couple months of the year, and even then it'll bolt. I planted some delfino cilantro from Pinetree -- it's supposed to be highly bolt-resistant... a bugger to start, but it's growing well in my garden now.
if freezing works well, i'll have to start doing that, too.
Thanks for the Q, central fla gardener.
Question: how's the frozen cilantro compare to the fresh?
Answer: If freshly cut cilantro is a 10, then the iced cilantro is an 8. Definitely worth trying. In the salsa, you could not tell it was frozen AT ALL (a 10). If it were thawed, then put in a salad, you'd be able to tell because it would be all mushy (like thawed frozen spinach). I would say it may lose a bit of it's flavor, but the flavor is still the same which is important. I used two cubes for the 5 medium tomatoes and it was perfect. You can see how verdent the leaves were even through the ice cube. My trick to retain the color was to dip the individual bunches into a large pot of boiling water for 10 seconds before roughly chopping then putting into the trays.
coolness, I too am reaping garden success and looking for ways to make salsa. well, your way is the most orginal way.
Hello,
Good Blog...
I would like to drink a Mojito Now !
Thanks !
http://an-oriant-salsa.com
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