This is a great munchie with crackers or tortilla chips. You could call it "health food" except it tastes too good.
Ingredients
Three Medium-Sized Ripe Tomatoes*
Two Medium-Sized Bell Peppers
One Medium Jalapeno Pepper
One Medium Yellow Onion
Four Cloves Chopped Garlic
Extra Virgin Olive Oil
Chili Powder
Salt
Note: This list produces about three or four cups. You can easily expand to a larger amount once you get the feel of a batch. Just be careful with the onions – they are necessary but too many make it bitter.
Preparation
This is one of those recipes where a food processor is worth its weight in gold. If you make much of this by hand-chopping you’ll need a stiff drink and the rest of the day off.
Wash the tomatoes, then cut into “chunks” and remove seeds with a pointy teaspoon. “Process” to a medium-fine chop then pour into a medium-sized mixing bowl.
“Clean” the Jalapeno by removing its top, slicing it in half length-wise and completely de-seeding it and removing all of the white connective tissue inside. You want the Jalapeno flavor, but not much of its heat. I do this job under a sink full of water. Toss the halves in the processor prior to the next step.
Next wash the peppers, cut into quarters, and remove seeds, stems and connective tissue (the white stuff). Process to a medium-fine chop and add to the tomatoes.
Peel the garlic cloves and toss them in the processor prior to the next step.
Peel the onion and slice into quarters. Process to the same consistency as the tomatoes and peppers, then add to the previously prepared ingredients in the bowl.
Stir the “veggies” thoroughly to combine, adding about a tablespoon of Extra Virgin Olive Oil – the oil acts as a “binder” and improves the texture and makes it less watery.
Add approximately two teaspoons of chili powder. This isn’t enough to provide any overriding flavor, but it helps the texture and contributes to the overall effect.
Finally, add salt in small amounts, tasting as you go. The “Stuff” will be very bland without it.
Serving
Like good slaw, this “Stuff” improves a bit with some age. I think it is best after “cooking” in the fridge at least overnight. It will keep for about a week, refrigerated.
*for this recipe, store-bought inferior, waxy tomatoes will work. As always, though, real vine-ripened, sweet, superior tomatoes are divine – the “Stuff” will just be a bit juicier.
Alternatives
1. “Heat it up” a bit by adding sufficient Tapatio or Cholula hot sauce to ring your bell. Remember to save some, untreated, for the less adventurous palates.
2. Add about 1/3 Cup chopped black olives. This doesn’t do much for the flavor, but adds even more color to an already colorful dish.
Final Note: The more astute among you readers may discern that this could be called Pico De Gallo or “uncooked salsa”.
Hub
