first, turn the broiler on. split and broil a few anaheim or poblano peppers, so the skins turn bubbly and crispy and a little black even. put the hot peppers in a paper bag, and place in the freezer for a few minutes. before they can freeze, take the peppers back out and peel the skins off.
then chop the following ingredients into manageable chunks, and place in the cuisinart:
lotsa tomatoes (good ones. i used tomatoes from my neighbor's garden, plus some good-looking heirlooms from the pcc)
juice of 1 lime
onion
the yellowish inner stalks and leaves of a bunch of celery
cilantro
those de-skinned anaheim peppers
a few cloves of fresh garlic, crushed
can of sliced pineapple
cayenne pepper
paprika
sea salt
other fresh vegetables, fruits and/or herbs you've got handy, like cucumber, mango, peach, any kind of pepper, summer squash, basil, dill, thyme, etc
chop all these up in the food processor, being careful not to over-process! 5-6 quick hits on the cuisinart did it for me. depends on how finely you pre-chop the ingredients.
add a can of black beans to the mix, and give it a good stir, checking for biggish chunks.
theoretically, this will store in the fridge for up to a week, but it'll get et before that.
then chop the following ingredients into manageable chunks, and place in the cuisinart:
lotsa tomatoes (good ones. i used tomatoes from my neighbor's garden, plus some good-looking heirlooms from the pcc)
juice of 1 lime
onion
the yellowish inner stalks and leaves of a bunch of celery
cilantro
those de-skinned anaheim peppers
a few cloves of fresh garlic, crushed
can of sliced pineapple
cayenne pepper
paprika
sea salt
other fresh vegetables, fruits and/or herbs you've got handy, like cucumber, mango, peach, any kind of pepper, summer squash, basil, dill, thyme, etc
chop all these up in the food processor, being careful not to over-process! 5-6 quick hits on the cuisinart did it for me. depends on how finely you pre-chop the ingredients.
add a can of black beans to the mix, and give it a good stir, checking for biggish chunks.
theoretically, this will store in the fridge for up to a week, but it'll get et before that.
posted by:
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Seattle
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Re: kitchen sink salsa
Mon, October 1, 2007 - 2:54 PMthis sounds awesome.
i would warn against throwing any old random fruit in there, however. Good food combining goes a long way in avoiding tummyaches and gas! I would not recommend fresh peaches in combination with tomatoes and peppers. The pineapple is probably ok if canned, since there are no live enzymes in canned fruits.
I like this recipe because it's mostly raw, vegan, and can be improvised depending on what you have around. Put the salsa and beans in a tortilla with some sprouts or shredded lettuce, or eat with chips. Or, fill 1/2 an avocado and eat with a spoon.
I need to get some more tomatoes and make this...
