Friday, August 27, 2010

My Favorite Salsa

Salsa is the new ketchup. It makes everything wonderful & extra tasty - from a dinner that needs a little bite to just a plain old tortilla chip. I'm not much of a chunky salsa lover, though - to me it needs to be a nice mostly-pureed blend that marries all the flavors together without leaving you a big hunk of onion to chomp down on & overpower the entire bite. So here you go... MY favorite salsa!

Here's what you need:

A large can of whole, peeled tomatoes, 2 cans of Rotel - 1 Original & 1 Mild, an onion, a bunch of cilantro, garlic, lime & a jalapeno. Not pictured: salt, sugar & cumin.

Start out by dicing up the onion, mincing the garlic, and the quarter & slice the jalapeno. The heat of the jalapeno comes from it's seeds & ribs, so depending on your preference, you can cut some of that out, leave it all in or go for something in between. I went half way - I have commitment issues. I couldn't decide which side to lean toward today so I sat happily in the middle! Be SO careful when you cut your jalapeno, please! I put a sandwich baggie on my hand when I cut them because the oils stay on your fingers - even after you wash your hands. And if you rub your eye or, even worse, your kid's eye... WOWZA! You will be in pain.

Now open up your cans & throw all the tomato into the cup of a blender. Add in your diced produce, salt, sugar & cumin. Then throw in the leaves of a bunch of your cilantro. Again - this is where your preferences come into play. Cilantro seems to be one of those love-it-or-hate-it herbs so go with what you feel comfortable with. If I had to guess I'd say I put in a solid cup (at least) of loosely packed leaves. If you're a minimalist go less - I just wouldn't go less than 1/2 cup.

Pop your lime into the microwave for 15 seconds to get the juices flowing. Then roll it on the counter to get things a little looser. Cut it in half & squeeze one half of the lime's juice it into the blender with everything else.

Your blender should be full to the top by now! Add on the lid & pulse it about 15-20 quick pulses & call her done! Maybe give the sides a scrape after about 10 just to get all the cilantro down.

Here she is!

Now pour it all into a tupperware with a lid & stick it in the fridge for at least an hour before you eat it. Overnight is even better!


Michelle's Salsa:

1 large can of whole, peeled tomatoes (28 oz)
2 cans of Rotel - 1 Original, 1 Mild
1/4 cup of diced onion
1 clove of garlic, minced
1 jalapeno, quartered & sliced
1/4 tsp sugar
1/4 tsp salt
1/4 tsp cumin
1/2 - 1 cup cilantro
1/2 a lime, juiced

Prep everything as directed in the ingredients list, add it onto the blender & give 15-20 pulses to blend. Refrigerate for at least an hour - overnight is best!

(Got this recipe from The Pioneer Woman!)

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