Pork Buns

I’ve had cravings lately. From boiled pork belly to garlic snapper, I don’t know why. I promise, I am not preggo. Just hungry.

Today was the day of pork belly. In addition to the fact that we had bacon for breakfast, it was the day to make some pork buns. Sweet, tangy, and oozing with pork fat, these buns are a great project for a lazy Sunday. Well, I guess that’s not so lazy then. I’ve said this time and time again. Pork belly is underrated. Completely. It is an incredible piece of pork that many Americans neglect to use. I’ll be honest, it’s not ALWAYS found in markets but it DOES exist. If I can find it here in Pensacola, then it can definitely be found anywhere you are.

It’s an amazing piece of pork that can be beautifully layered with meat and fat. When it’s slowly cooked…dear god, it is literally like butter.

IMG_3896

It has also gotten really warm in Florida. It’s February. I repeat, it’s February and it was almost 75 degrees today. People look at me crazy here when I say I hate the sun. We headed to the beach with the dog and the end results are here:

 IMG_3888

A tired, sleepy, and sore puppy.

So this recipe can definitely be tweaked. I bought char-siu sauce from our local asian market. To be quite frank, I think I like plain hoisin sauce better. This char-siu sauce (which is used for that glowing red pork you see hanging in the windows of Chinese restaurants) is a bit too salty for me. But of course, to each their own.

IMG_3904

Oh god. Isn’t this beautiful?

OH GOD:

IMG_3907

Now the dough is a pain in the ass. Thankfully, I have my bread maker that kneads and rises my dough for me so I really shouldn’t complain. But it’s not really the kneading part that gets me angry. It’s the assembly of the bun itself that I could not do. I watched one video after the other, trying to figure out how these people so gracefully pleated their buns, while mine looked like baby diapers filled with poo. Practice, I suppose, would make perfect. But my patience ran out. Quickly.

IMG_3919

If you have access to a nice, big slab of pork belly, make these buns!

Time: 1.5 hours
Ingredients:

Filling:
1.5 lb pork belly
Char-siu sauce

Dough:
2 cups flour
1 cup hot water
2 tablespoon shortening
1 teaspoon salt
1 teaspoon sugar
2 teaspoons yeast
1 teaspoon honey

1. Preheat your oven to 450. (P.S. start your dough [step 8] while your pork is roasting)
2. Clean off your pork belly. I’ve said this before, but I always rinse my pork. It’s a dirty animal, I don’t know how clean it was when it was cut, so therefore, it must be rinsed!
3. Lay out a big piece of foil then lay a large piece of parchment paper on top.
4. Place your pork in the center and brush on the char-siu sauce.
5. Tightly close the pork in with the foil and bake in the oven for about 1 hour.
6. After the hour is up, open up your pork belly surprise and bake for about 15 more minutes. Remove and allow it to cool.
7. Once cooled, cut your pork belly into big slices and place into a food processor. Roughly pulse the meat until it is ground up into a chunky consistency. Place to the side.
8. In a small bowl, combine your hot water, yeast, salt, and honey and allow it to proof.
9. In a large bowl, combine your flour and shortening. Add in your yeast mixture (when it is foamy).
10. Knead for about 10 minutes. Add more flour if needed. I added about 1/4 cup of flour.
11. Set in a large bowl and cover. Place in a warm place and allow to rise for about 1 hour.
12. Place your dough on a floured surface and cut into golf ball pieces.
13. Youtube how to assemble your buns. I would love to tell you how to do this step, but to be honest…mine looked terrible. TERRIBLE.
14. When ready, place your buns on top of small squares of parchment paper and steam for about 5-7 minutes, or until the dough is cooked.
15. Enjoy!

IMG_3931

Korean Style Sliders

Holy poopsticks! This one’s a winner. Seriously. Big time. No joke. Good lord.

We originally planned on having fish tonight for dinner. But as we were meandering about town with the dog, I began blabbing, as per the usual, about meal ideas. I typically ask my husband repeatedly throughout the day what we should eat for dinner. We’re both not quite sure why I ask him because no matter what, I end up deciding in the end. Usually the decision has nothing to do what we initially planned on eating but it always turns out to be good. I guess even though I ask him what we should eat, I’m pretty much having a conversation to myself all day about it.

As we walked under the underpass, the idea came to fruition: a Korean inspired burger. How had I not thought of this before? Well, I probably did but knowing my brain, I go through hundreds of ideas throughout the day, continuously forgetting about one after the other.

Radish. Chili paste. Soy sauce. These were just a few of the things that popped into my head on what to add to the burger. The patty recipe was already done; I ripped it off my dad’s recipe for these AMAZING beef patties he makes. After we had them during our trip up to New Jersey this past Christmas, my husband repeatedly asked if I could make them. Did I oblige right away? No. Should I have? Maybe. Am I glad I finally made them? Yes.

3

There’s a ton of topping ideas I can think of at the moment: garlic aioli, kimchi, green onions, some type of sesame oil infused sauce, etc. This is an awesome way to totally customize the food per the diner. Today, I decided to make a garlic, mayo, ketchup, chili paste mixture. It was seriously good. BIG TIP: obviously, raw garlic is pretty potent and unless you don’t plan on speaking for several hours after dinner, you need a way to tone it down. I didn’t want to cook the garlic, mostly because I felt lazy. But I thought I had heard about “roasting” garlic in the microwave so I tried it. It initially sounded like WWII in the microwave but it actually worked! Take a few cloves of garlic (skinned), cut onto pieces, wrap it up in a paper towel and zap it for about 20 seconds at a time until it’s soft. Weird technique, but it works. Dice up the garlic, mix with some mayo, ketchup, and chili paste. It’s pretty damn good.

5

Before I go onto the recipe, let me address one last thing: grind your own beef. Seriously. I’ve never liked buying ground beef. It’s chewy, it’s rubbery, it’s watery, and overall, it’s just gross. Well, I’m going to guess you’re probably thinking, “I don’t have a meat grinder, idiot.” Well, ya don’t need one, idiot. All you need is a food processor. Take some lean meat (I prefer top round) and grind away. You’ll be surprised how much better the beef will taste when you grind it up at home.

1

Time: 30 minutes
Ingredients:
1 pound lean beef, ground up with food processor
1/2 onion
3 cloves garlic
4-5 stalks green onion
1 egg
1 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
ground pepper

1. Grind up your beef, onion, and garlic using a food processor. Place into a big bowl.

2. Dice your green onions and add to the bowl.

3. Add the remaining ingredients and mix thoroughly by hand.

4. Cook/grill your burger to your liking.

5. Assemble on your bun with toppings of your choice.

 

Toppings that I used:
(1) Pickled radish (see: https://kimchiandkogi.com/2014/07/09/daikon-radish-salad/)
(2) Ketchup and sriracha combo
(3) Grilled onion
(4) Lettuce

Toppings I can also suggest:
(1) Hoisin sauce
(2) Kimchi
(3) Fried egg
(4) Grilled scallions

Enjoy!

 6

Mung Bean Pancake

First of all, happy holidays and a happy New Year! It’s been a busy last few weeks. School went on break for the holidays and then we drove up to New Jersey. Yes, Florida to New Jersey. It was a long trek but very much worth it. We walked all over NYC, went to a Brooklyn Nets game, ate doughnuts, ate dim sum, ate prime rib roast, ate…well, we just ate. A LOT. And we brought this little brat:

IMG_3507

My favorite thing about going back to New Jersey is being able to eat homemade Korean food endlessly. From soups to noodles to kimchi, I just can’t get enough of it. One of my absolute favorite foods growing up was the mung bean pancake, or as we say bin dae dduk. It’s a very traditional Korean dish that you can see being sold by street vendors all over the busy parts of Seoul. Filled with vegetables and some pork, this pancake is addicting. It’s like the crack of Korean pancakes. Don’t get me wrong, the name “mung bean pancake” is not at all appealing, I know. But my husband had these for the first time this past Christmas and boy, was he excited.

But first, let me cover the basics of this recipe. I’m sure you’re used to seeing mung bean sprouts at the store but I am going to assume the actual mung bean is not something you have really ever shopped for. It’s the mung bean sprout…in seed form! I was lucky enough to find it at my local Asian market but I also have seen it in organic food stores as well. Make sure to get the ones that are split already since the most tasking part is getting as many of the green skins off of the beans as possible.

IMG_3475
Other than the mung beans themselves, this recipe calls for really basic ingredients. Serve it with onions in soy sauce and vinegar and you’ll be happy as a clam.

1

Makes about 10-12 medium sized pancakes
Ingredients:

1-1.5 cups of split mung beans (soaked overnight in water)
1 cup mung bean sprouts, blanched and squeezed out
1/2 cup chopped kimchi (the older, the better)
1/2 cup julienned pork (I used pork loin)
4-5 stalks of green onion, julienned thinly

1. You must soak the beans overnight; this will soften the beans as well as allow the green skins to come off.
2. Once your beans have soaked, start massaging the beans to get as many of the green skins off as possible. As you do this, swish the beans around with the hand and pour out the water. The skins will float out. Continue to add water and repeat this process until you are left with mostly “peeled” beans. Set aside.
3. Blanch your bean sprouts, meaning boil them in water for about 2-3 minutes. Then, rinse them with cold water and squeegee the water out of them. Put into a large mixing bowl.
4. Rinse your kimchi with water to get rid of the pepper flakes and juices. Chop roughly.
5. Add your green onion, pork, and chopped kimchi to the large mixing bowl.
6. In a high speed blender, blend your mung beans with a bit of water. I added about 1/2 cup but essentially, you want it to be relatively fluid like a thick soup. Add water if needed.
7. Mix together the blended beans and the ingredients in the mixing bowl. (See photo above)
8. Heat up a large frying pan over medium high heat and add plenty of olive oil. (Make sure to have ample oil every time you ladle more pancake mixture in)
9. Ladle your pancake mixture and flatten the pancakes as much as possible. Cook until golden brown on both sides.
10. Enjoy with soy sauce, vinegar, and diced onion!

One of the biggest tips is to slightly undercook the pancakes, meaning just to a light golden color. I like these pancakes best when they are reheated so by undercooking the pancakes, you can fry them back up to a nice golden color to eat.

2

3

Pickled Peppers

Oh boy, it’s been a whirlwind of events the past couple weeks. We got married!  I still can’t believe it’s over. Everything went exactly according to plan. The food was great, the cake was amazing, the music was fun, and seeing everyone was exactly what I needed.

12

Now that we’re back in the normalcy of things, I am also back to cooking (finally). I don’t know what it is, my stomach reacts too easily to eating foods not cooked by me. And it reacts in a bad way. So needless to say, I am glad to be back in the kitchen.

We bought these serrano and jalapeno plants earlier this year and they exploded with endless amounts of peppers. But considering each one is like an atomic bomb of spiciness, I had to figure out a way to use all of them before they turned red which equals DEATH. Sadly, I only had 5 peppers but to me, letting that go to waste was blasphemy.

1

5

Time: 20 minutes

Ingredients:

6-8 Serrano and jalapeno peppers, sliced

2 cloves garlic, sliced thin

1/2 cup white vinegar

3/4 cup water

1/8 cup sugar

1/4 cup salt

1. Boil the water, vinegar, salt, and sugar until sugar is dissolved. Allow to cool.

2. Place your peppers and garlic in a jar (I use Kilner)

3. Once your water mixture has cooled, pour it into the jar and seal it tight!

4. Refrigerate and enjoy!

I haven’t tried ours yet since we haven’t been home but we will find out soon enough if they are good!

2

3

Pork & Vegetable Spring Rolls

Boredom. It’s what really makes me get cooking in the kitchen. Well not always but usually. Let me rephrase: my cooking desires really come out when I have the time to just sit and really think about recipes. Not what I want to eat or what looks good online, I mean really thinking about the combination of flavors to create something great. It’s questions like, “Would sesame oil taste good in it? What would make the filling less dense? What ingredient am I completely forgetting that would go great in this dish?”

This is the main reason why I rarely follow recipes. The greatest thing about cooking is that you can do whatever you want and however you want. If the recipe says “Put 1 tablespoon of sugar” but you think brown should may taste better? Why not do it? Recipes are boring. Fact. Except for mine. Duh?

We stopped by our beloved Vietnamese store yesterday and I actually took the time to explore. Usually, I run in there, get what I need and get the hell out. Not that this place is that sketchy, it’s just not inviting either. Anyway, I decided to explore the frozen section and found spring roll wrappers. I thought, “YES! I can make my mom’s spring roll recipe!” Trust me, it was a great moment.

2

The ingredients are super simple and the vegetables can be altered to whichever ones you like.

1

And the best part is…they aren’t fried. I’ll admit, fried foods taste great. But the idea of the food soaking up so much oil is a huge no-no for me. Mainly because my tummy gets pretty pissed at me when I eat anything fried. But even though these weren’t fried, you literally would never be able to tell.

Makes about 20 spring rolls

Time: 1 hour

Ingredients:
1 pound ground pork
1.5 cups shredded napa cabbage
1 carrot, grated
1 stalk green onion, diced
1/2 onion, finely diced
1/3 cup finely diced zucchini
1/3 cup finely diced mushroom
3 cloves garlic, garlic-pressed
1/2 teaspoon grated ginger
1 teaspoon oyster sauce
1 teaspoon sugar
1/2 teaspoon soy sauce
dash of fish sauce
1/2 teaspoon ground pepper
1 tablespoon cornstarch mixed with 1/4 cup water
egg wash

1. Place your napa cabbage in a large bowl and toss with kosher salt. Let sit.
2. In a large frying pan, place all of the vegetables and pork, minus ginger and garlic. Sauté for 5 minutes over medium high heat. Make sure to break apart the pork as much as possible. You don’t want giant chunks of pork in your spring roll.
3. Rinse your napa cabbage and squeeze out as much water as possible. Add to the frying pan.
4. Add the ginger and garlic. Sauté for a couple more minutes.
5. Add oyster sauce, fish sauce, soy sauce, sugar, and ground pepper. Mix.
6. Place mixture into a bowl and mix in your cornstarch mixture.
7. Allow to cool before the spring roll assembly.
8. I won’t be going over the folding technique of spring rolls (Google!) but once you are done, spray your spring rolls with olive oil. I have my lovely Misto oil sprayer.
9. Preheat your oven to 400 degrees.
10. Place your spring rolls on a sheet of parchment paper on a cookie sheet and bake for about 15 minutes or until golden brown.

Enjoy with any dipping sauce you desire!

3

4

Tortellini Pasta Salad

Summer time = cold pasta salads. At least for me.

3

There’s this tiny market, here in Pensacola, that has a ton of international food products. Ranging from Greek to Lebanese foods, this place is packed with mysterious items. But the best part about this place is the prepared lunch items. Homemade hummus to fresh tabouli, the store is hard to walk out of without buying a ton of food. It might also be the fact that the Greek owner is quite the salesman. I tried to go in there just to buy red curry paste, but instead I walked out with $40 worth of things. Damn it. The fact that he gives you samples of everything never helps…

Anyways, during that trip, we were talked into buying his tortellini salad. It was filled with flavors, mixed with ingredients like olives, parsley, and green onions. And of course, the best part, tortellini.

Well, lo and behold, we devoured this pasta salad within two days. $11 worth of pasta = GONE. Pricey, I know. So, guess what? I decided to make my own.

This pasta is great for lunch, since it stays good for at least a couple days. It’s also great to bring to any picnics or barbecues!

1

Serves: 2-4 people
Time: 20 minutes

Ingredients:

2 cups tortellini, uncooked
1/3 cup chopped green onions
1/3 cup finely chopped parsley
1/2 cup roughly chopped green olives (I used thrown spanish olives stuffed with pimentos)
1 garlic clove, roughly chopped (I only put this in for flavor, not to actually eat the chunks)
1/2 tablespoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground oregano (if you have fresh, even better)
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar

1. Cook your tortellini al dente
2. In a big bowl, combine the remaining ingredients and mix thoroughly.
3. Once the tortellini has cooked, make sure to allow it to cool.
4. Add tortellini to the oil/olive/parsley/etc mixture and mix.
5. Place in an airtight container and refrigerate.
6. Enjoy with fresh bread!

Extras:
1. If I had fresh feta cheese, I would have definitely added it. So you should too.
2. The more chilled, the better it tastes. It allows the flavors to really bind together.
3. Use any olives you like, I preferred the saltier kind for this salad.
4. Add sliced salami.
5. This salad and it’s “sauce” is an amazing dipping sauce for fresh bread.

2

5

4

 

Sweet & Spicy Wings

4

Wings are great. Want to know why? Because you can do whatever the hell you want to them. They’re incredibly versatile. I actually saw an article today about “wings around the world.” It’s amazing the variety of things you can do to them.

3

Of course, along with the variety of flavors you can create to suit wings, there are also a variety of ways to cook them. Grill, bake, “oven fry,” and the best for last, actually frying them.

Today, due to boredom, I thought, “Let’s concoct some wing recipe for the blog.” And this is what I got:

9

8

Ingredients:

Clean and cut wings (amount varying on # of people. I average 6-8 wings per person)
4 cloves garlic (1/2 for crushing, 1/2 sliced thin)
1 large ginger
1 lime
1 jalapeno, sliced thin
1 teaspoon fish sauce
3/4 cup brown sugar
1 tablespoon vinegar
3/4 cup tapioca starch (this was for about 12 wings)
lots of ground pepper

1. Clean your wings thoroughly. Place into a large bowl.
2. Take 2 cloves of garlic and crush them into the large bowl.
3. Add 1 tablespoon of crushed ginger (I used my garlic press for both ginger and garlic).
4. Squeeze 1/2 lime into the bowl and add fish sauce.
5. Add 1/4 cup of the brown sugar and mix thoroughly. Let sit for at least 30 minutes.
6. Meanwhile, in a saucepan on medium heat, sauté the garlic and ginger slices.
7. Add the jalapeño and remaining brown sugar.
8. Add vinegar and let simmer for a few minutes. Set aside.
9. To your bowl of wings, add the tapioca starch and plenty of ground pepper. Mix thoroughly to make sure each wing is covered.
10. Fry as per usual.
11. Once done frying, toss your wings with the sauce and enjoy!

10

7

6

5

King Mandu!

22

Oh my GOD. I DID IT. This has to be one of my all time favorite Korean food, 왕만두. It essentially is a steam pork bun but it’s called “King” since they are so freakishly large. Many times, it’s referred to as Wang Mandu (cue innapropriosity) but I prefer not to call them that.

16

It’s a savory, garlicky, juicy filling inside a puffy and chewy outer “bun.” This was was far easier to make than I thought it was going to be. With very basic ingredients, you’ll be eating this in no time!

10

4

Prep time: 2 hours

Servings: 10 large buns

Ingredients:

Bun:

1 cup warm water (hot enough that you can stick your finger in but want to take it out)
1 packet yeast (approx. 2 teaspoons)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon vegetable oil
2-3 cups all purpose flour

1. Place all ingredients except flour in a large bowl. Mix well. Let sit until foamy, about 5 minutes.
2. Take 2 cups of flour and mix into above bowl of ingredients.
3. As you mix, add more flour until dough starts pulling off from the sides and is not sticky.
4. Start kneading your dough on a clean surface, adding more flour as needed. Knead for 5 minutes.
5. Place in a bowl and cover with a towel or saran wrap. Let rise for 1 hour.
6. After 1 hour, knead your dough for 1 minute. Place back in bowl again for 30 minutes and begin making your filling.

2

3

Filling:

1 pound fresh ground pork
1/2 onion, finely diced
1 cup finely chopped napa cabbage
2 stalks scallion, finely diced
3 cloves garlic, crushed
1/2 teaspoon ground pepper
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
kosher salt

1. Take your chopped onion, cabbage, garlic, and scallions and place in a bowl. Sprinkle with kosher salt and mix. Let sit for 5 minutes.
2. Take your ground pork and in a bowl, add soy sauce, sesame oil, sugar, and ground pepper.
3. With your hand (deal with it), mix in one direction (I go clockwise) for 1 minute. The meat will bind together well.
4. Squeeze excess water out of your vegetables that have been covered in kosher salt. Place the squeezed vegetables in the bowl with pork.
5. Mix again (in the same direction) to combine thoroughly.

5

24

23

Bun assembly:

1. Cut your dough into tennis ball sized pieces.
2. With a rolling pin, roll out your dough into a circle, about 7 inches wide.
3. Place 3 tablespoons of filling in the center and start pinching the edges together. Make sure it is completely sealed.
4. In a steamer, place a couple cups of water and on the rack, cover it with parchment paper (or use cupcake liners).
5. Place buns on the paper; make sure they are placed at least 1 inch apart. They will expand a LOT while cooking. I made that mistake today..
6. Let the buns sit (before steaming) for 20 minutes.
7. After 20 minutes, start steaming the buns over medium heat. Cook for 20 minutes.
8. Enjoy with soy sauce!

Extras:

1. I would definitely add fresh ground ginger to the filling; todays selection of ginger at Walmart looked like little pieces of dried cat poop.
2. You can definitely add some spice to this, using something like chili oil in the filling.
3. Any other vegetable would taste great in the filling, such as mushrooms, carrots, zucchini, mungbean sprouts, etc.

 

25

9

10

11

12

13

15

17

They aren’t the prettiest things in the world. Honestly, they kind of look like used baby diapers. And do make you have garlic breath but it’s worth it. No one will want to talk to you but at least you have a steamed pork bun to eat.

 

Korean Vegetable Pancake

No, not a pancake, pancake. Not a fluffy disc of flour covered in syrup. I’m talking about the Korean kind. The kind you eat with your meal, tugging and ripping it apart with your chopstick skills. These pancakes are to die for.

These pancakes are a great supplement for dinner. They’re savory, filled with vegetables, but “fried” just enough to make you want piles of them. Adding seafood is one of the key steps; the seafood among all of the vegetables is a great match of flavors. Today, I used shrimp, but my favorite seafood add-on is squid. Oh yes, squid.

Ingredients:

1

First: chop and slice your Chinese chives (just a handful) and scallions (3 stalks…stalks? Don’t know the terminology). I cut my chives to about 1.5″ and my scallions to about 3″. Place in a mixing bowl.

Second: dice up whatever seafood you have. I used 3 big shrimp. Add to the bowl.

Third: thinly slice 1/3 of an onion. Add to the bowl.

Fourth: add some ice cubes. I know, this is weird but I recall my mom doing this, saying it would make the batter better. Mother knows best.

Fifth: add 1 cup of tempura mix. Now, if you go to a Korean store, they sell the specific mix for these pancakes. Ditch that, get the tempura. I learned this from my parents. When it’s pan fried, the tempura mix creates a chewy inside, yet crunchy outside. I always found the pancake mix was too doughy.

2

Sixth: add about 3/4 cup of cold water. Mix thoroughly. You want the mixture to be quite loose. Keep in mind, the batter will not completely cover every vegetable; trust me, it’s not necessary.

3

5

Seventh: heat up a frying pan on medium-high heat and add at least 3 tablespoons of oil. I know, this seems like a lot but it needs it.

Eighth: once heated, add about 1/3 cup of the mixture and quickly spread out the mixture as flat and thin as possible. It will not be the prettiest sight, with all the jagged edges poking out.

6

Ninth: you really want the pancake to “fry” so add more oil if needed. Once browned, flip and repeat.

77

Tenth: once crispy on both sides, consume! I like to eat it plain but soy sauce is the typical condiment.

88

9

Extra: add any other vegetable you have. Mushrooms, squash, carrots, bell peppers, whatever you have in your refrigerator. Just make sure to slice everything very thin; spreading out the batter so thin means quick cooking.

Adding diced kimchi into the batter makes it SO flavorful. I just didn’t have any on hand.

Last but not least, this batter will stay good for a couple days, so you can definitely make it ahead of time.

Enjoy!

Salsa Salsa Salsa!

th

Having lived in San Diego for graduate school, I ate tons and tons of salsa. The green kind, the chunky kind, the way too spicy kind, and the crappy kind. I could also never eat salsa that you buy in stores; it always tasted like old pasta sauce to me.

In most restaurants in southern California, salsa is not some bright red, warm, chunky, and questionably tart concoction. It’s a nice blended array of fresh ingredients with fresh tortilla chips that don’t have 1,000 pounds of salt on them.

This salsa is always, and I mean ALWAYS a hit with people. It has hints of cilantro, lime, and garlic that really gives it a great, fresh flavor. It’s incredibly easy to make but people will think you put forth a lot more effort than you really did. But they don’t have to know that…right? “Yes, I hand picked the tomatoes, jalapeño, cilantro, onion, and garlic from my own garden that I planted two months ago. I cried and cried through the hard labor of making this.”

Now I know, I’ve been saying “fresh” over and over already and you will see below that I used canned tomatoes. Don’t get me wrong, I love fresh tomatoes but I have experimented with this thoroughly enough to decide that canned tomatoes just make this salsa taste right. Fresh tomatoes tend to not have enough “tomato-y” flavor, while these canned tomatoes have a savory flavor that ties all of the ingredients together. Make sure to use either diced, whole, or crushed canned tomatoes. Don’t worry, it won’t taste like canned tomatoes.

Ingredients:

salsa1

First: place all of your ingredients, but the salt and lime, in your hamster grinder. I mean, your food processor. If you don’t have one, a blender will work just fine. I used about 1.5 cups of tomatoes, handful of cilantro, 1 jalapeño, 1/2 onion, and two small cloves of garlic (or one large one?). Blend until smooth.

collage

Second: pour your mixture into a bowl and squeeze 2 wedges of lime with 1 teaspoon of salt and mix.

Third: place in the refrigerator and chill. This salsa tastes better the next day but can be consumed right after you’re done making it.

salsa5

Extras: you can use any type of onion, I prefer vidalia onion. Since you don’t cook this salsa, make sure not to use a tear-inducing yellow onion.

You can also use serrano peppers instead of jalapeño.

Enjoy!

salsa6