Super EZ Salsa

This recipe was sent in by reader AmyWildcat who does not have a blog but is none the less awesome and wild. And a cat. And named Amy.

Aaaaaanyway...

Super EZ Salsa - Not for the Faint of heart

Ingredients:
¾ lb Fresh Jalapenos
1 can whole tomatoes
Cilantro
Small onion
Minced garlic
Salt

Directions:
1. Dice onion, about ¼ cup
2. Chop cilantro, less than ¼ cup (to preference)
3. Wrap jalapenos in moist paper towel and microwave for seven minutes
4. Remove stems from jalapenos and place in blender (Here’s the secret to the managing the heat; the seeds. I suggest removing the seeds/membrane in half the peppers (leave the seeds in other half and remove only the exterior stems). After the first try of this recipe, you’ll know to remove more or less seeds/membranes in future recipes based on your preference for heat.)
5. Add can of tomatoes to blender
6. Add onion and cilantro to blender
7. Add salt (approx 1 teaspoon) to blender
8. Add garlic (approx 1 tablespoon) to blender
9. BLEND (to choice, chunky or smooth)
10. Taste and modify to preference – if too hot add more canned tomatoes or fresh tomatoes to taste.

Red Sauce from Florence

This recipe was given to me by shyestviolet who has this to say:

Here is my favorite recipe; it came from a trip I took with a group to Italy my senior year of college, from our tour guide in Florence. It's my mission to pass this recipe along to as many people as possible, because I love it so much:

Red Rauce from Florence
(Ingredient amounts are not precise, as there may have been some translation issues. Seems to work alright.)

Ingredients (use fresh if possible; works alright with dried):
-- 2 Tbsp. butter, melted
-- 1 leaf sage
-- 3 leaves rosemary
-- pinch thyme
-- large pinch parsley
-- 2 cloves garlic, chopped
-- tomato sauce (about 32 oz? meh, however much you want)
-- salt/pepper to taste

Directions: melt butter in saucepan. add garlic. stir for about a minute. add tomato sauce and other ingredients; heat until bubbling.

This sauce is great when onions and fresh ground pork (or leftover chopped-up pork chops) are sauteed with the garlic (saute until onions are tender--about 10 minutes), before adding diced tomatoes and proceeding with the rest of the recipe. Makes a great chunky sauce that's good with smaller pastas like rotelle/rotini, farfalle, penne, or orecchiette.