Wednesday, June 27, 2007

Summer Salsa Blogging - With Recipe

'Cause I promised to put this out there:

*2 - 14.5 ounce cans of diced tomatoes or 6 - freshly diced tomatoes
*1 - 4 ounce can of diced green chiles or 4 - freshly roasted anaheim chiles, diced
*1 white onion, diced
*1/2 bunch of cilantro
*3 sprigs of green onion, chopped in ringlets
*2 fresh jalapeños or 2 - 4 oz. cans of diced jalapeños
*6 cloves of fresh garlic
*1/2 teaspoon of ground cumin
*2 tablespoons of oregano flakes
*2 limes - the juice
*2 tablespoons of salt (the amount is up to you, this was my guestimation)

Dice up the jalapeños into 1/2 centimeter rings and put them in your blender (without the stems - those get thrown away) - then add half of your diced tomatoes, half of your diced white onion, the garlic, cilantro, cumin, oregano and salt. Pulse it in your blender until everything gets ground up good. Try not to liquify it, if you do it's not a big deal.

Pour the mixture into your serving/storage bowl, then add the rest of your ingredients - green onions, remaining diced tomatoes and diced white onions, green chiles, lime juice. Stir it up with a big spoon and add salt depending on your preference. That should make a perfect-sized batch of chip-dipping salsa!

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