Sunday, June 20, 2010

Eggs on Toast with Spicy Chipotle Salsa

This is roughly what we eat for breakfast on most days: eggs made with homemade salsa on toast with some variation of cheese. We're generally not fortunate enough to gorge on Camembert but I ate this while I was visiting my parents and taking advantage of their wonderful cheese selection. I can't think of many things that go together as well as my mom's salsa recipe and eggs. This salsa has such a fantastic smoky flavor, it's so easy to make and extremely versatile, a few ingredients can yield a big batch and it's a simple but delicious enhancement to a huge variety of meals. If you want it spicier you can easily add as many jalapeños and chipotles as you can handle.

Spicy Chipotle Salsa

  • 1 (approximately 400 mL) can of whole tomatoes (even better if you roast fresh tomatoes or tomatillos instead)
  • 1 clove of garlic
  • 1 fresh jalapeño pepper
  • 1 chipotle pepper
  • ½ cup chopped fresh cilantro
  • ½ teaspoon salt
  1. Using a fork, poke holes in the jalapeño pepper to allow heat to escape.
  2. Roast the jalapeño pepper in a skillet, making sure to turn it regularly so it is evenly roasted on all sides.
  3. Remove the stem and chop the jalapeño into several large pieces.
  4. Peel and coarsely chop the garlic.
  5. Place all ingredients in a blender or food processor and blend until smooth.
  6. Serve with anything you like!

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