Monday, March 17, 2014

My Salsa

FPFG's Official Salsa Recipe

Grab one big can of whole tomatoes and a small can of Rotel (I often use generic Rotel but I was feeling extravagant this time.)

Drain your Rotel well, but not the whole tomatoes.

Throw the canned tomatoes in your food processor you got as a wedding gift 15 years ago, and be sure to grab the bent coat hanger, because it won't work unless you jam into the locking mechanism.

Also throw the following into the processor: half a large jalapeno with seeds (or more if you like it spicier), 3 cloves of garlic (smashed and halved), a chunk of onion, the juice of one lime, 1 tsp salt, 1/2 tsp sugar, 1/2 tsp cumin.

Pulse until you don't see any big chunks of anything.

Then add a handful of cilantro (rinse and pat dry - it can be really sandy!) and pulse again.

Don't taste it yet or you'll doubt my judgment and wonder why on earth it took so long to see the light. Stick it in the fridge and let the flavors meld for a couple hours. Serve only with White Corn Santitas.

And thank me later.

I promise, this stuff makes any day better.
And I do mean any day.

1 large can whole, peeled tomatoes and their juice
1 regular-sized can Rotel, drained well
1 to 2 limes, juiced, depending on size (I like it limey!)
1/2 jalapeno, or to taste
3 cloves of garlic, smashed and halved
1/4 cup onion
1 tsp salt
1/2 tsp sugar
1/2 tsp cumin
1 handful cilantro, rinsed and dried

Pulse in food processor until no large chunks remain.
Chill for at least 2 hours.