Cinco de Mayo is tomorrow and I have to work so tonight is the night for salsa making. I love the word “salsa” and can’t say it without a thick Latina accent that’s reminiscent of a telanovela actress. Also, there may be some Zumba tossed in there, too.
On to the salsa making! Here’s the recipe, discovered via Pinterest of course:
- Place all ingredients in a blender or food processor.
- Blend on low to desired consistency. Serve with tortilla chips.
- 1 (14.5 ounce) can organic diced tomatoes
- 1 (14.5 ounce) can Rotelle mild tomatoes with green chiles
- 1/2 yellow onion, finely diced
- 1 teaspoon minced garlic
- 1 tablespoon lime juice (Who has time to juice a lime? Not I.)
- 3 tablespoons chopped fresh cilantro
- 1 green onion, chopped
- 1 jalapeno, chopped, with most of the seeds removed (optional)
- 1 teaspoon kosher salt
- Dash black pepper
I hand chopped the yellow onion, green onion, cilantro and jalapeno. I then added the ingredients to a seven cup food processor according to the order they appear in the ingredients list. I will say I didn’t blend it for very long; it was definitely less than a minute. I like my salsa a little chunky. And it turned out amazing!
Looking back, I would add a bit less cilantro just because I’m not a huge fan of the flavor it brings, but overall I’m pleasantly pleased with the dish. I didn’t measure the cilantro, but it was less than the three tablespoons that it called for. It was likely in the two tablespoon range. I should also note that this recipe is naturally gluten free! Woo-hoo!
For dinner tomorrow, I’m going to crockpot some Cinco de Mayo chicken so be on the lookout for that recipe in the near future. Also, have a salsa you love? Share it in the comments. Maybe I’ll make it and hopefully not dance around the kitchen like this…