I love the salsa in Mexican
restaurants! The stuff in a jar doesn't touch it. Here's how to
make it...just a little bit better!
You'll need:
a big can of tomatoes (28 oz)- I
use organic fire-roasted. Support organic growers!
at least 1 jalapeno pepper—use
more if you want
half an onion
lemon juice-fresh squeezed is best!
fresh cilantro-if you have a lot
growing, then use a good bit! (If you aren't growing your own,
just stop right now and go plant some!)
fresh garlic clove
powdered garlic-be liberal
salt
cumin
Mince the garlic clove and lightly
saute it until softened. Dice the pepper and the onion. Put in the
blender: diced pepper, sauteed garlic, diced onion, garlic powder,
lemon juice, salt, a little bit of cumin, and just the juice from the
can of tomatoes. Pulse it until everything is minced well. Add in
the rest of the can of tomatoes. Pulse just a few times. Check it
out and add more salt and lemon juice as needed. This will keep very
well in the fridge.
I make a batch of this every week. I
love to eat it at breakfast on my grits. It's also great with
fresh-baked corn tortillas and on veggie fajitas! And you won't feel
guilty when you lick the spoon!!!
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