Here in Condolandia we have only an electric two burner counter-top thingy that gave me an arm numbing jolt the first time I used it. This spiral eyed contraption, if plugged in and turned on, conducts electricity. The base is metal, and should it need to be slid over on the counter so the cord isn’t floating above the burner, it will shock your socks off. “A few tools is all we need to adjust the cord on the inside,” says Jeff. “We’re in a condo,” I remind him. The only tools we have are butter knives and some heavy-duty Mexican trash bags for electrical tape. I just won’t touch it again, I assure him.
All in the name of love…the whole reason I got the shock in the first place was to make salsa the boys would eat. They don’t like raw tomatoes and since there’s no roasting, sans oven, I thought I’d try the stewed method. Not only will they not eat fresh tomatoes, but they won’t eat anything that doesn’t resemble ketchup, so the tomatoes had to go in the blender for a puree. I thought some pickled onions, which surprisingly the nine-year-old likes, would give the salsa a little body. So there you have it: stewed and pureed tomatoes with garlic and Serranos mixed with pickled onions, salt and cilantro. Pico de Gallo: Stewed and Electrifying!
- 2 pounds Roma tomatoes, sliced into rounds
- 2 cloves garlic
- 2 Serrano peppers
- 2 Tbs. olive oil
- 1 large white onion, diced
- 2 limes
- 1 handful chopped cilantro
- salt and pepper to taste
Add oil to a pan and when it is hot, add smashed garlic cloves and whole Serrano peppers. Once the garlic releases its’ aroma, add the sliced tomatoes. Cook until the tomatoes begin to break down.
While the tomatoes simmer, place the diced onion in a bowl with warm water. Let them rest for at least ten minutes. Drain off the water and mix the onions with the lime juice and cilantro.
When the tomatoes begin to break down turn off the heat and let them cool. Once cool, place them in a blender with the garlic and peppers and puree. Mix the tomato mixture in with the onions and cilantro. Add salt and pepper to taste. Refrigerate until cool.