We take getting away from the summer heat seriously and headed for Alaska with a stop in Aspen for a wedding. The weather was delightful in Aspen and a hearty sidewalk breakfast was a great way to start a day of hiking or biking in the Rockies. We ate at Poppy's one morning and I discovered their delicious fresh salsa with poached eggs and avocado. I wasn't sure how I'd like the salsa and ordered it on the side the first time, but it was made from scratch and it was love at first bite. I went back the next day and asked how they made it. The owner was thrilled I asked and gave me the basic ingredients but was a little vague on the seasonings so I've been trying to create something similar. He said each batch varies slightly because of what's available and personal inspiration. Poppy's had just the right balance for morning, not too much heat but definitely present.
2 lbs. fresh tomatoes, cored and seeded
1 green bell pepper, cored and seeded
1 pablano pepper, cored and seeded
1 Anaheim pepper, cored and seeded
Cut all the above into 1 inch pieces
2 green onions, sliced
2-3 tbls. red wine vinegar
2 tsp salt
1 tsp cumin
Put all ingredients in a food processor pulse until vegetables are uniform in size. I like mine fairly smooth but not soupy. Pour vegetables in a nonreactive sauce pan and simmer over medium-low heat for 20 mins. It there is too much liquid, strain salsa. Makes about 2 cups. Store in refrigerator up to 2 weeks.
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