06 January 2011

ZOMG Roasted Bell Pepper Salsa (Tomato-Free!)

This is my spin on the Jumbo Chili Sauce I recently saw on Nigella Kitchen.   I was glad she had it on her show because I'd bought this jar of roasted red peppers (on clearance!) and didn't really know what to do with them.  ZOMG, I am about to pass out from delight -- I really enjoyed this salsa.  It tastes way better than it sounds, but it sounds pretty good anyway.  I've never made a tomato-free salsa before, but now, I am sold.  Expand your mind, man....

 ZOMG Roasted Bell Pepper Salsa (Tomato-Free!)

In a food processor, puree:
  • 480g (340 g drained) roasted red peppers, drained*
  • small white onion
  • 1 jalapeƱo (stemmed, but not seeded)
  • 1 clove garlic
  • juice of 1/2 lime
  • pinch salt
Check seasonings.  This is where I went into a state of food-induced bliss.  Add more lime and salt if you think you need it (I didn't**).

Add 2-3 tablespoons of extra virgin olive oil.  Puree a bit more. 

Dish up*** and eat, probably with some tortilla chips.  If you can make it out of the kitchen before finishing it, congratulate yourself on your will power. 

Normally, I would be all, top with chopped cilantro and green onions, but this is so good on it's own, I didn't want to mess with perfection. 

*  Use whatever you can find -- I know how hard it is to find specialty ingredients -- or roast your own peppers and add a little vinegar or extra lime juice to the salsa.

**  Which is saying something, considering I am usually really liberal with lime.

***  I confess, I licked the food processor blades, I was so enamoured with the salsa.  

02 January 2011

Potato Wedges and Elsie.

We have spent the last week eating potato wedges.  The secret is to boil them before quartering them, dunking them in olive oil, and baking them. 

I don't have any recipes ready for you today, but I wanted to say a little hello to everyone and thought I'd share this short story I wrote ages ago.  It could use a wee revision, but, hey, it's still good.