Tuesday, September 4, 2012

Serving Up {Appetizer}: Easy Salsa

My 9 year-old claims that he loves Mexican food but the truth is that he really only loves salsa.  While we were on vacation this summer my dad pulled out the tortilla chips and this salsa and asked if anyone wanted some.  You should have seen my son's eyes light up!

Before we had left, my son had been hands on in the kitchen making his own batch of salsa.  Promptly upon arriving home from vacation he declared that we needed to get the ingredients to make our own batch - which we did.  We have been enjoying it ever since on everything from chips to our scrambled eggs. 

One Year Ago: Zucchini Bread
                        Ranch Vegetable Dip

(recipe from Linda W.)
printable version

2 28-ounce cans tomatoes, drained
1 large onion
1 each green, yellow, red pepper
1-2 jalapeno pepper
1/4 bunch cilantro
2-3 cloves garlic
1/4 cup vinegar
1/2 cup sugar
3 tsp. salt

Use a food processor to chop the vegetables to desired size (can process less for chunkier salsa or more for smoother salsa).  The heat of the salsa is determined by the jalapeno pepper seeds; generally we use the seeds from only one of the two jalapenos.  When all the vegetables have been chopped, combine into a large bowl and add vinegar, sugar and salt.
Taste and add additional jalapeno seeds to increase heat level if desired.
For chunkier salsa you can add 1 15-ounce can of petite diced tomatoes (drained) at the end.

Store in the refrigerator.

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