How to Simple Salsa with Spherical onion slice. Inexpensive too

Crush the canned tomatos with the bottom of the can or a jar, or cut them up in a bowl, or zap,zap,zap in a blender, don't aireate. Use the fluid the tomatos came with. Wash(important for flavor) about 15 sprigs of celantro.Tear or cut them. Slice a piece of any kind of onion,use 1/2 slice 3/16" thick ,green onion is best, use two, if you have green onion, don't add a lot of onion. De-seed jalepenos or what ever you have. Add one to start, chopped. Stir, add no more than one tablspoon vinegar. Adjust the hotness with indian or cayeenne pepper, or whatever hot stuff you have, avoid bottled hot sauce. This mix will taste sweet and somehow fresh, because of the celantro and onion. I like it better than fresh tomatoes and a can here runs about 86 cents, celantro 65 cents. Mexican stores have cheap dried spices, and dried hot peppers, ask them. Jalepenos can be cold, cerranos are always hot and right next to them in the store(smaller,long and thin).This may take 3-5 minutes to get hot, let it maranade, DON'T put it back in the fridge till you eat your fill, the flavor changes. Carefull on adding peppers, stir and wait a little while. Add pepper till hot enough and it will keep better.If you have fresh,in season,spring/summer, jalepenos,it will be real good.-Dick Eckert [e-mail]

Difficulty: Easy

Instructions

Things You'll Need:

• One can of whole tomatoes,large,28 oz.
• green onion or 1/2 slice of spherical onion
• Good pinch of fresh(mandatory) celantro(15 sprigs)
• dried hot peppers or fresh jalepeno(carefull some are cold)
• Vinegar, one tablespoon
• Dry, powderd, hot pepper(not black)

1. Plan ahead, remmember where a real mexican little market is, they are great and they like the business. Dried habeneros are very hot and ware glasses when crushing them,you don't need to de-seed. Very fresh jalepenos don't need it either, if you like that. Some discount grocery stores have spices in bulk, do that. See if you can remember what stores have what for cheap. Celantro can be stored in a dish towel with plastic vegetable bag the have for free at the store. Don't store directly in a plastic bag. Keep cut onion fresh in a wet dishrag, then in plastic bag.

2. You can use scissors or a knife. Always rinse veggies in tap water. Put on some kind of glasses. You might even wan to wash your eyebrows, that hot stuff attaches to your hair's proteins, soap and water. Also if your eyes itch, don't scratch them and that hot stuff goes into your sinuses and migrates to your eyes fluid, I think, seems like it. Your fingers are HOT too! Even after washing, washing only helps, it does a lot fix it.

3. 
   Me at friends house.

   I like greasy chips, those thin ones. Always taste to make it good and go easy on adding more of something. Never add too much vinegar, no more than one tablespoon, some will prefer 1/2 or 3/4 tablespoon, this will spoil at room temp in few hours. Vinegar helps stave off refrigerater taste and room temp spoilage.

Tips & Warnings

• If you grow your own celantro, that is unreally good, if you have only a few home just cut leaves, add them to the store bought celantro.
• DON'T touch your face after handeling hot peppers, especially eyes.

[SimplyCuttings]

on 2/1/2009 Mexican food...the way to my heart. Yummy!