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The ideal salsa should be able to adorn many things besides tortilla chips.
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This summer, while playing around in the kitchen with luscious tomatoes from a nearby farm stand, I discovered the perfect Everything Salsa.
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It's made with wonderful summer tomatoes, spiked with New Mexico and chipotle chiles, sweetened with red onion, and smoothed with cream.
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Best of all, the recipe makes a full quart and keeps well, refrigerated, for up to a week.
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(You can also freeze it, in one-cup measures, for several months.)
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You can brush Everything Salsa onto chicken breasts or pork tenderloins that are grilling on the barbecue -- just omit the cream if you're using it on the grill -- or use it to lace vegetables for tacos.
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It's even nice on pasta, if -- like me -- you think salsa goes with just about anything.
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Everything Salsa is best, however, in Stacked Enchiladas -- one of the easiest and fastest enchilada recipes I know.
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It's great for a quick summer meal and it, too, can be made ahead.
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INSTRUCTIONS:
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Rinse and stem the chiles, then place in a large pot.
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Add the tomatoes, onion, garlic, oregano, water and salt.
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Bring to a simmer, then reduce heat to very, very low.
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Simmer for 30 minutes.
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Place half of the solid ingredients in a blender.
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Add about 1 cup of the liquid (do not use all of the liquid or the sauce will be too thin).
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Process until the ingredients are pureed.
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Push the puree through a fine sieve into a large saucepan.
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Use a spatula to scrape off all bits of puree from the bottom of the sieve.
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Repeat with the remaining solids and 1 more cup or so of the liquid.
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Simmer the sauce for about 10 minutes, tasting for seasoning.
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Add the half-and-half and continue to simmer for 5 minutes, until the sauce smooths out and the flavors come together.
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Yields about 1 quart salsa.
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PER TABLESPOON: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.
