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Showing results for tags 'salsa'.
Chips and salsa (that's tortilla "crisps", not fried potatoes) is a common starter in the amerikan southwest and is very easy to make. The only ingredient I'm not sure of as far as availability in Turkey is cilantro, but only because my wife doesn't like it, so I've never looked for it here. This recipe is good with or without it. Add more or less of everything depending on how much you want to make and how spicy you want it... Ingredients =2-3 large tomatoes or 4-6 smaller ones, chopped, depending on how much you want to make =5 or more whole jalapeño peppers, sliced (halapenios, jalapeniyos, spelling varies here). Use more or less depending on how spicy you want it. I usually use about 15-20. You can also use jarred pre-sliced peppers. Taste as you go to check for spiciness =1 or 2 habañero peppers (if you can find it) if you want it REALLY hot =1/2 medium-sized onion, chopped =3-5 garlic cloves, chopped =handful of cilantro, chopped (or wide leaf parsley if you don't like/can't find cilantro) =lemon juice, about 1/2 a lemon (lime is better, if you can find it!) =salt to taste =10-15ml vinegar (again, use more or less of anything depending on desired quantity and flavor) Throw the whole mess in a blender or food processor and blend until somewhat chunky (you don't want to liquefy it!) I've seen tortilla chips at MacroCenter, but other than that they're pretty hard to find. you can use Doritos or Patos corn chips otherwise; it's also great on your durum to spice it up . ***You can also make killer guacamole by mashing a few spoonfuls of the salsa together with 3 avocados! Afiyet olsun!
Since the summer seems to be coming to an end and the garden was still full of green tomatoes which will not have enough sun to ripen, I decided to do something to use them up. Not really a recipe really because I'm not sure if it is a relish, a salsa or a chutney but just food for thought. I chopped up all the tomatoes (some green, some very green and some sort of orange-coloured), a couple of onions finely chopped, a head of garlic, a red pepper and a couple of hot green peppers finely chopped. Everything went into a large saucepan with a slug of pekmez, a teaspoon of salt, a tablespoon each of ground cumin and coriander, some powdered pul bibier and kirmizi biber, black pepper, a couple of dried hot peppers (the ones we hung out in garlands on the balcony over the summer), a cup of vinegar (nar and uzum mixed) and slowly let it simmer for about 20 mins. Funnily enough the green colour turned redder as it cooked. Then into sterilised jars, put the caps on and boiled in a pan of water for another 20 mins. The result was rather nice. Will put less pekmez and more vinegar next time.