Preparation:
This salsa is named for his publisher (Penguin Canada) who likes things
hot. Blanche the tomatoes in boiling water; then peel and see (reserving
seeds and peel.) Chop tomato flesh roughly and add to bowl of food
processor (not blender). Strain juice from peel and seeds. Add to bowl.
Peel onion and cut in eighths. Add to food processor bowl. Remove stems
from jalapeno; cut in halves. Scoop out and discard core and most of seeds
(the more seeds you leave in, the hotter the sauce). Chop cleaned jalapeno
and add to bowl (wash your hands right after handling the pepper.) Add
salt. Process contents of food processor with a couple of quick pulses,
then at high for no more than a minute, until mixture is minced but not
liquified. Transfer mixture to pan; add oil. cook over medium heat 6 to 8
minutes until bubbling and foaming pink. Remove salsa from heat,; let cool
at least 10 minutes (an hour is better). Add lime juice to cooled salsa and
stir. Sprinkle with chopped cilantro. |
