Salsa Rojo

“We are always getting ready to live but not living.”- Ralph Waldo Emerson

Its official. I have spring fever. Every year when the days get longer and the magnolia trees get full with lush pink blossoms, I get a spontaneous infusion of energy and spark that makes me want to stay up late, hang out with friends, get into a little trouble and generally live in a bigger, spicier way. Its happened again this year and I’m vowing to follow Ralph’s advice. Carpe Diem, my friends. Here’s a delicious, authentic Salsa recipe to help you kick it up a few notches, in a culinary way, at least. It has quite a bit of garlic in it, but I roast it so it tastes mellow. I really prefer New Mexican chile powder, which has a smoky, medium-hot spiciness, but you can use another chili powder instead if you can’t find it. You may want to start by using less and gradually increasing it depending on your preference for the spice.


SALSA ROJO
1 teaspoon dried New Mexican Chile Powder
1/2 teaspoons smoked paprika
3 medium plum tomatoes (1/2 pound)
1/2 small red onion, sliced 1/4 inch thick (2 ounces)
1/2 head garlic cloves, peeled
1/4 teaspoon dried Mexican oregano
1 1/2 tablespoons cider vinegar
About 1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon agave nectar(optional)
Procedure:
1. Lay the whole tomatoes on a broiler pan or baking sheet. Set as close to the boiler as your oven allows and broil for about 6 minutes, until darkly roasted and blackened in spots. Set aside to cool.
2. Turn the oven down to 425 degrees. Separate the onion into rings and, on a pan or baking sheet, combine it with the garlic. Set in the oven. Stir carefully every few minutes, until the onions are soft and beautifully roasted and the garlic is soft and browned in spots, about 15 minutes total.
3. Pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached; catch the juices on the baking sheet for the salsa
4. In a blender or food processor, combine onions and garlic with the tomatoes and their juices. Process to a fairly smooth puree.
5. Stir in the oregano and vinegar, then add enough water to give this salsa a lightly consistency.
9. Taste and season generously with salt. Taste again and add a little agave nectar if you think it's necessary to balance any bitterness. Serve room temperature.
10. This salsa can be sealed and refrigerated for about 5 days.