homegrownEats: Salsa

Thursday, May 29, 2008

Salsa

1 1/2 heads of garlic, roasted in oven for 20 minutes @ 400. Slice off bottom and drizzle with olive oil, sea salt, and black pepper - wrap in tin foil.
2 red peppers, roasted in oven for 20 minutes @ 400. Turn half way. Peel off skin.
3 large tomatoes
1 small white onion
large handful of fresh Italian parsley
1 T of whole black peppercorns
Sea Salt

Combine ingredients in Food Processor. Pulse until creates a thick 'soup'. Add salt to taste.

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I learned to cook from my grandmother, who was a self-taught home cook. I was encouraged to cook at home by my mother, who allowed me to experiment and feed our family while I was growing up. Now, I cook for my husband and four children, who have perfected the role of taste-testers. What I've come up with are simple, family-friendly dishes based on my grandmother's recipes and my own understanding of how food works together. Gone are the canned and processed ingredients of yore-- instead you'll find fresh, local, and seasonal ingredients combined in ways to suit every palate, and simple enough that even the most novice home cook can execute them perfectly. In short, it's not quite my grandmother's cooking, anymore.