Sunday, March 2, 2008
Yesterday Hadley and I sat down to a plate of cheesy, chicken and bean nachos topped with my favorite blender salsa. This is a recipe I've been tweaking over the last ten years. It seems to turn out a little different each time I make it. But every time I take it to a party (and almost everyone who knows me can attest to this) it gets rave reviews. It's just plain good, and the best part is that it's all stuff I have on hand most of the time.
If you make this you have to be brave and add ingredients to taste. That's how it goes with me.
1 can (or jar) of tomatoes, drained
1/4 onion (just cut a chunk off)
1 clove of garlic
1 jalapeno pepper (I remove the ribs and seeds and just add the pepper flesh)
1 handful of cilantro leaves (as much as you like)
1/2 lime, squeezed (or a Tablespoon or two of the concentrate if you're in a pinch)
Salt to taste (this depends on how much salt is in the tomatoes...taste it first. Canned tomatoes might not need salt)
Place all ingredients in the jar of your blender and hit go. Don't bother to chop them up. This is a pureed salsa so everything will be nicely incorporated in the end.
This salsa is best eaten at room temperature with a bunch of friends or imaginary play guests. It doesn't taste nearly as yummy the next day, but it's still better than that stuff they call salsa in the jars at the grocery store. No offense intended.