It is getting very hot right in Nagoya! There are many unique ways to beat the heat in summer, but today, let's discuss one idea that you might not have considered: eating spicy salsa! When we eat spicy food or drink hot liquids, it causes our bodies to sweat and when the sweat is evaporated off the surface of our skin, it cools our bodies down. In Mexico, people have been eating spicy salsa to cool themselves down for many generations. Therefore, we are going to introduce a simple, yet spicy salsa recipe that will excite your taste buds while also cooling you off in summer.
Homemade Salsa!
Ingredients
6 medium-sized tomatoes
2 jalapeño peppers
1 poblano pepper or 2 green peppers
11.5 grams of green onion diced (cut into small pieces)
1 lime (We will use only the juice, so you can squeeze it into a cup if you would like.)
388 grams of canned or boxed tomatoes diced (cut into small pieces)
11.5 grams of fresh cilantro chopped (cut into rough pieces)
2 cloves garlic minced (cut into very, very small pieces)
14. 5 grams of chicken bouillon powder or sea salt
Directions
1) Use a large skillet and turn your burner to medium-high heat. (You can pour a thin layer of cooking oil into the skillet if you would like.)
2) Place the the fresh tomatoes and peppers into the skillet. Rotate the vegetables often so that all sides are cooked. They should begin to blister after a while. Try your best to make them look the picture below. The process should take about 20 minutes. After you are finished, please let them cool for about 10-15 minutes.
3) After the vegetables have cooled, remove the stems from the peppers. If you want a milder salsa, please remove the seeds from the peppers, too. If you want a spicier salsa, keep the seeds!
4) Place the cooked tomoatoes, peppers, diced green onions, lime juice, and canned tomatoes into a blender and pulse (turn it off and on quickly) for only about 5 seconds.
5) Add the garlic, cilantro, and chicken bouillon powder or sea salt. Pulse in the blender again for about 15 seconds or until everything is well blended. However, be careful to not blend too long because you want the salsa to be a little bit chunky and not too watery.
6) Place the salsa in a large bowl, cover it with plastic wrap, and put it in the refrigerator before serving. You might want to add a little more sea salt right before you serve the salsa depending on the flavor.
I recommend buying tortilla chips at an international market like Kaldi and dipping the chips in the sasla! It is a delicious summer snack.
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