I think I would need to live 3 lifetimes in order to be able to try every recipe I have ever clipped from the newspaper. Lately I've been trying even harder to pare down my ever-growing collection using the following criteria:
a.) Is it too high in fat.
b.) Does it use ingredients that I usually do not have in the fridge or pantry.
c.) Is it so complex that I may only make it once (or have only made it once).
d.) Am I never going to make it, so that the little scrap of paper will end up in the endless purgatory of my hutch drawer.
Roasted peppers: like saturated pigment paints.
Fire Roasted Pepper Salsa - Mollie Katzen
- 2 lbs red, yellow and/or orange peppers, broiled or grilled
- splash of olive oil
- 1 1/2 t. minced garlic
- 1/2 t. salt or to taste
- 2 t. cider vinegar
- 1 T. fresh lemon or lime juice
- cayenne pepper to taste
- 1/2 t. sugar, optional
- 1/2 t. cumin, optional
Grill (or broil, or roast at 450 degrees for about 20 minutes until blackened in spots) peppers, discard seeds, and reserve any juice. Mince pepper flesh, stir in the rest of the ingredients. That's it. I don't even measure anything, just eyeball. Mollie's notes say you can add finely minced cucumber and diced avocado, but when I tucked it into the fridge next to some corn on the cob leftover from last night's dinner, I was thinking that may be a good addition as well.
And I love how it looks waiting to be used in the refrigerator. I love vinegar, and like to imagine that I could get about 2 weeks durability out of this salsa due to its addition...but it never lasts that long. I have to get a new pressure canner lid and experiment with canning some of this up. But I do believe that will be a project for next year.