UP Los Banos - Makiling Botanical Gardens

Salsa & Tortillas

Lauren and I had the pleasure of teaching a session at the PC Batch 273 IST back at 11RR. 

Lauren did a demonstration on how to make tortillas and I taught fresh blender salsa.

Salsa 

Ingredients

½ Kilo Tomatoes

3 Red Onion

½ Head Garlic

2-5 Sili Peppers

10 Kalamansi

1 TBS Salt

1 TBS Cumin

Yields

0.5 Liters blended Salsa

Safe to eat

Up to 24 hours Unrefrigerated

Up to 10 days refrigerated

Wash

Wash all vegetables

Prep

Squeeze the kalamansi juice through the strainer into the bowl

Peel and half onions

De-shell the garlic

Chop the stems off the sili peppers

Slice off the imperfections on the tomatoes

Blend

Pour the kalamansi juice into the blender

Add half the tomatoes and blend

Slowly add in half the onions

Slowly add in the garlic

Add in the rest of the tomatoes

Add in the rest of the onion

One at a time, add in the peppers

Finish off with salt and cumin

Refrigerate

This taste best when it sat for at least and hour and served cold

Will keep for 10 days

Will only keep for 24 hours unrefrigerated

Alternate Method

Hand chop ingredient smaller than Cm cubes

Mix in a bowl

Tortillas

Ingredients

2c Unbleached Flour

1tsp Baking Powder

1tsp Salt

¼ c Vegetable Oil

½ c hot water

Yields
22 Tortillas

Preparation time
1 hour 30 min

Prep

Mix flour, baking powder and salt together.  
Add in oil and mix with a fork until mixture is crumply.  
Add water slowly while stirring, as the mixture may need less or more water.  

Set Aside
Knead the dough for several minutes.  
Divide into 16 balls. Keep covered and let sit for at least 1 hour. 

Roll
Roll out on a flat surf covered in thin dusting of flour, making flat circles 4-5" in diameter.

Heat
Heat the dough on a very hot flat surface like a skill or the bottom of a large pot without any oil until it starts to brown, turning at least every 60 seconds.