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.