Tuesday, December 31, 2013

Red Salsa

I've had a poor showing on the blog lately, but the year's almost over and before I head out I want to post something. For one, I'd like to congratulate my friends who've been wed this year, the baby that was born, my two friends who overcame cancer, all of those who earned degrees this year, and all of those who accomplished things I'm not thinking about at the moment. I feel spoiled to have had yet another good year. I know people who were not as fortunate as me, and it makes me realize just how lucky I am. 

In reality tomorrow is another day like any other. Like birthdays, anniversaries, or any other special occasion, time moves on unaware of the titles we put on individual instances. And yet it's a new year and a time for new beginnings. I hope to make it a good year. 

Red Salsa

4 Dried Red Chilis
1 Anaheim Pepper
2 other Random Green Peppers
3 Cloves Garlic
1 Tomato
Some Cilantro
Salt to Taste

Simmer the Dried Red Chilis until soft. Cut the Anaheim Pepper and Random Green Peppers in half. Broil them until their skin is charred and then wrap them in aluminum foil with the heat off for another hour. Peel off the charred skins of the Anaheim and Green Peppers. Food process the boiled Dried Red Chilis, the Anaheim and Random Green Peppers, the Garlic, Tomato, Cilantro, and Salt. This is the closest I've gotten to the delicious Red Salsas of my dreams. It's not perfect by a long shot, but it's good. 

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