Monday, December 28, 2009

Salsa-n-Chips any one?

MMMMM! Salsa with warm chips!
now that's comfort food!

This salsa is a rather quick throw together, but always a crowd pleaser

I don't call this a "fresh" salsa because I use canned goods in this one .

But It can be made fresh by using 2 pounds good tomatoes , and 2 fresh green-chili peppers. I prefer this salsa with candy onions but those arn't readily available in the produce section of our local grocery in the winter months where I live. This is also at its best in the summer months when salsa peppers can be picked from the garden fresh. ( not sure of thier Latin name, if I can find it I will post it . ) for a little flavor pick-up you could also add 2 to 3 tablespoons fresh cilantro, shopped fine.

Little Mom's Quick Winter Salsa

1 - 28oz can large diced tomatoes (Don't drain)
1- 10 oz can diced tomatoes with green chilies (Don't drain)
2 to 3 fresh large jalapenos chopped in large pieces (include seeds if you want your salsa hot. You could also add 1/2 to1 habanero pepper if you wish it to be SUPER hot )
1 medium candy onion or Vidalia onion, diced large
1 large clove of garlic ( not the whole bulb just 1 large piece), grated fine
1/2 teaspoon fresh ground cumin ( or store bought ground cumin)
1/4 teaspoon organic sugar
Juice of 1/2 fresh squeezed Key Lime ( the lime’s skin should be yellowed! not green)
pinch of Kosher salt

( you can strain the tomatoes for the food processor if you like , but keep the liquid to add back to the salsa)

Mix all in a food processor and pulse to desired consistency ( not to fine, this is meant to be a chunky style salsa).

Refrigerate at least 2 hours before serving, over night is best.
Serve with large corn chips that were heated in the oven.

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