Happy Cinco De Mayo! As many of you know, Chad, Marcus and I drove to Baja California last week. Living vegan in Baja could be challenging, but we were able to make do and actually made some pretty freaking awesome stuff! One of the main elements of our diet was this killer salsa I made while channeling my late, great Mama Carol Brown. When she would cook, (Dad did most of the cooking) it was no meal, it was a full on FEAST. One of her famous feast meals was Mexican food, and on Cinco De Mayo we would always have some of her amazing home made fresh salsa. This time I think I may have out done even Mama Browns salsa! Introducing Michelle’s original homage to Mama Brown…MAMAS HOT ASS SALSA. This just may be the best salsa you ever eat in your life, so hold on to your sombreros, pick up some fresh veggies and get roasting!
I’ve included some photos from our baja trip for your entertainment.
MAMAS HOT ASS SALSA!
5 roma tomatoes
2 poblano peppers
1 jalepeno pepper
1 medium white onion chopped into 1/4’s
1 clove elephant garlic (or 2 small regular)
handful fresh cilantro leaves
1 1/2 teaspoons cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon pink salt
1/2 teaspoon black pepper
3-4 limes squeezed for juice
Place the tomatoes in a non stick pan or a lightly coated cast iron pan on medium heat for 20 minutes and turn every 5 to cook evenly.
Roast the peppers over an open flame like marshmallows. If you have a gas stove you can simply put them on the burner and turn them until they are black.
Once the peppers are black (some of them will not be black because the shape – thats ok) put them on a cutting board or plate and cover them with a pyrex for 5 minutes to make them sweat. This makes the skin easy to pull off.
In a high speed blender place the onion, garlic, cilantro, lime juice, salt and spices in the blender and blend on high until smooth.
Fill a bowl with tap water. Once the peppers have sat for 5, pull them out and one at a time, put them in the water gently rubbing off the black. cut off the stem and remove the seeds. If you want more spice, leave a few seeds in. Place them on a few stacked paper towel sheets and pat dry.
Once the tomatoes have finished, cut out the stems (depending on how ripe your tomatoes are there may be more of this white hard core in unripe ones)
Place the peppers and tomatoes in the blender and blend on high until pulverized.
Enjoy on pretty much anything! And please say HOT DAMN when you eat it. That’s what mom used to say when she got her salsa just right.
HAPPY CINCO DE MAYO, may we all be blessed with the love of family and for life today, and every day.
5:30AM Sunrise Danville Womens class – Coach Michelle & Coach Jentry – Obstacle Course Chipper
5:30AM Sunrise Danville Mens class – Coach Joel – Obstacle Course Chipper
6AM Sunup Morga Womens only Class – Coach Briana – Circuit Work!
8:15AM Sunshine Moraga Womens only Class – Coach Briana & Coach Michelle – Circuit Work!
9AM Sunshine Walnut Creek Womens only class – Coach Joel – Obstacle Course Chipper
9:30AM Sunshine Lafayette Rose Court PRIVATE Class – Coach Jentry – Obstacle Course Chipper
11:00AM Cytosport Intermediate Circuit Training – Coach Joel (private class)
12:00PM Cytosport Advanced Circut Training – Coach Joel (private class)
1PM Cytosport Power Yoga – Coach Jentry (private class)