Arkansala

from the inn's archives
Arkansalsa
There are dozens of varieties of hot peppers which could be used to make this salsa. Choose whatever's available and fresh, and use a lot of just a smidgen according to how incendiary they are – and how fiery you like your food. And no, it's not particularly Arkansan... we were just being cute when we named it (perhaps too much so).

The raw freshness is wonderful, but a nice roasty-toasty flavor variation is also to char the peppers black, peel the skins off, and use the seared pepper flesh. Wear rubber gloves if you go the char-and-peel route.

This is good on almost anything savory, but try is especially on New Wave Black-Eyed Pea Soup.
Ingredients:

1 large onion
1/2 green bell pepper, stemmed and seeded
fresh red and green chili peppers to taste
1 tomato, peeled and seeded
Juice of 1/2 lemon
1 tablespoon finely minced fresh parsley
2 tablespoon finely minced fresh cilantro
1/2 tsp. salt

Dice all the ingredients through the tomato into pieces a bit bigger than the head of a wooden kitchen match; the smallness and uniformity of the pieces are important here. Toss all together with the lemon, herbs and salt – the consistency should be more relishy than sauce like.

Makes about 1 1/2 cups

This recipe appears in Crescent Dragonwagon's Dairy Hollow House Soup & Bread, A Country Inn Cookbook.