Hiking and Salsa–A quick post.

West Glacier_06Apr11_0729Finally! Hiking again. It has been a long time since we have been outside hiking, but we began again today.  There is quite a bit of wet and slippery snow on the trail, but we got to where we wanted to go without issues.  The picture on the left is from the West Glacier Trail.

I made 23 half-pints of hot abrol salsa today.  Processed them in a water bath for 15 minutes.  Recipe is simply:

 

  • 1 ounce dried Arbol chilies (I weight after I seed and de-stem them)
  • 2 Roma tomatoes
  • 1 tsp minced garlic
  • 1/4 tsp cumin (I use Mexican cumin)
  • 1/4 tsp oregano
  • 1/4 tsp salt

For the above:  Blacken the tomatoes, roast the garlic, and toast the spices and chilies.  I rehydrate the chilies in just enough water to cover for abound 30 or so minutes (until re-hydrated).  I put the ingredients in my  Vita-Mix and puree them.  The recipe is from Mark Millers, The Great Salsa Book.  Hot, but good.

And of course, a picture:

Salsa_06Apr11_IMG_0733

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