According to CNN, this is Venice right now… about 15 inches of flooding all over the city. I sure hope it goes down before we visit at the end of the month! I don’t think my galoshes are gonna cut it! I need waders or a canoe!!
Hell yes, these shoes are amazing. I want them just to display in my studio. I love all the metal detailing!
1 -2 dried red pepper, if you can’t get chiles de arbol
4 medium tomatoes, halved
3 garlic cloves
4 sprigs cilantro
1 teaspoon salt
1 -2 jalapeno (optional)
1 -2 tablespoon oil (Recipe doesn’t specify the type.)
1/2 cup tomato sauce (optional)
1. Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
2. In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
3. Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
4. If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
5. This salsa may be made in advance and either refridgerated or frozen.