Monday, September 17, 2007

"Salsa is now the number one condiment in America..."

"Do you know why? Because people like to say 'Salsa.'"

I love salsa. I really always have, but I think part of it stems from my mission. Just to clarify, I'm not one of those crazy RMs that goes nutso about stuff people do on their missions. I don't think tamarind is that good, I still hate cilantro (tastes like weeds), and I don't think the best way to sleep is in a hammock. But I am crazy about salsa, and the hotter the better! And I do owe my knowledge of chilies and peppers to the time I spent in Mexico, and I'm happy to say that I have some wonderful salsa because of it.

Last week, I made salsa with my sister and sister-in-law, and man is it tasty!

Liz and Tiff's arm chopping tomatoes

We made it from tomatoes from my dad's garden, and used a delightful mix of fresh jalape├▒os

mmmmm... jalape├▒os

and a smoky flavored chili called "chile de arbol." If you can think of the flavor of the chilies in General Tso's Chicken, that's kinda what it tastes like. The great thing about these chilies is that if you fry them or cook them, they get a little hotter. And if you leave them in a sauce or a liquid, they will make whatever they're sittin' around in hotter. So if you use them in canned salsa, your label for the first week or so will be "mild," in a month, you will go to "medium," and in six weeks or so, you've got "melt your face off." You can't understand how excited I am for six weeks to pass by. My sister-in-law, however, will need to eat her ration of salsa quick, or she'll be dead...

This is Liz, not cringing from the heat of the salsa, but dodging salt being blown into her face by the fan behind me.

Thank goodness for sisters and sisters-in-law. Tiff provided her home to prepare the salsa, Liz brought all the tomatoes, and I just had to bring some onions and peppers, and help chop and slice, and I left with 14 jars of some top notch salsa!

You can see the excitement on my face, can't you.

In conclusion, this isn't a well written or organized blog entry. But I made salsa (well, helped anyway) and I'm really excited about it. And I'll get to enjoy tortilla chips the way they were meant to be enjoyed... and I'll have the means with which to enjoy them for six months or more...

6 comments:

Haley Greer said...

I like that you followed a blog about necessary evils with one about simple joys. I've also grown to appreciate salsa, though I used to loathe anything to do with Mexican food. Thanks to the mish, I've overcome my prejudice and thoroughly enjoy it now. Though I still don't have the stomach for the way spicy stuff, because I went to Arizona, where most mexican food has become Americanized to some degree (Americanized = watered down). Speaking of salsa, I think I have some in the fridge that will do well as a pre-sleep snack...

Bonny said...

I used to work in the produce department of the grocery store (back in high school). My coworker/friend, Cam, and I used to make the fresh produce salsa. It was always a blast. We made it in a giant rubber tub and then poured it into the small plastic containers. It was delicious stuff. I can't wait for the day when I have a big enough kitchen and garden to be able to make my own salsa. I like it hot too! My mom makes it and only uses one jalepeno for her entire batch and it turns out to be tomato water instead of a yummy spicy treat.

princesaplumeria said...

Do I smell a salsa party coming on?

caron said...

Hmmm, a salsa party that could double as a house warming party.... This has potential.

Kristen said...

Oh my yummy!!!! Salsa is my heaven here on earth!

brookey said...

you, me, salsa and ranch. thanks again for dinner the other night. you're a stallion of a man.