Wednesday, August 29, 2012

Homemade Salsa.

homemade salsa
If there was one party staple that people literally beg me to bring, it's my homemade salsa. This stuff is AMAZING, and SO easy to make. My favorite part about it is that you don't have to put it in a blender. Just chop, combine and let it sit for a few hours, and you are ready to have an amazing fiesta. This recipe is actually built off of a recipe that a friend of mine gave me years ago. I've tweaked it over the years to adjust to our taste buds, and this is the final result.
Homemade Salsa
28oz can crushed tomatoes
1 small/medium white onion, diced (I try to make the chunks small)
1-2 small serrano peppers, deseeded and minced (these things are STOUT. After you cut them up, anything you touch will burn like fire. Consider yourself forewarned)
3/4-1 whole bushel of cilantro, chopped fine
lime juice, to taste
1/8 tsp black pepper
1/4 tsp garlic powder
1 can of rotel (I use mild)
1 tsp salt
cumin and coriander seed to taste.

*Sometimes I add garlic salt if I think it needs more salt.

Combine all ingredients, refrigerating for at least 2 hours before eating (I like to refrigerate overnight).

Also... On The Border Cantina Thins. They are like restaurant tortilla chips. You can even put them in the oven for a few minutes before serving, and you've got restaurant quality chips and salsa.

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