Weather: 42 degrees, 20mph winds, the trees are swaying and bending
What I’m listening to: Chris Tomlin
Salsa should be its own food group. Fruit, vegetables, herbs, all mingling in spicy pools of fresh-tasting deliciousness. I’m all for one serving a day. There’s absolutely nothing better than homemade salsa. This is my Alaska-friendly version (where tomatoes are never particularly plump and fresh). This is quick, simple, and way better than what you can buy in a jar. In fact, it’s restaurant quality. Grab yourself some excellent tortilla chips, like these (my personal favs), and meet me in the kitchen.
- 1 (14.5oz) can diced tomatoes, undrained
- 1 jalapeño, stem removed, roughly chopped, with seeds (*the heat of your salsa will depend on the size and intensity of your jalapeño. Add gradually if you're concerned about it. Or add more if you like it hot.)
- 1/4c chopped onion
- 1 large garlic clove, roughly chopped
- 1/2c cilantro leaves
- 1/2t salt
- 1t sugar
- Juice of half a lime
- splash of balsamic vinegar
- Throw all the ingredients into a blender or food processor. Whirl until everything is chopped and combined, but not liquefied. You want some texture remaining.
- Cover and refrigerate at least two hours before serving to allow flavors to mingle.
- Serve with tortilla chips or as an accompaniment to an entree/salad.