tasty salsa recipe.
I make so much food but I rarely post the recipes to share, which isn't nice >:( I made this salsa the other day, and I've made it numerous times before with good results:
(yes that is my dirty kitchen above >.>)
If you love salsa... you should really make your own. ITS AMAZING. So much better than store bought tomato crap in a can (js js) and it's pretty cheap to make, too! The recipe makes plenty :)
The recipe is The Pioneerwoman's Salsa with minor modifications, so I'll just leave the link for those interested. I've made it quite a few times and here's my suggestions, if you decide to try it out:
-The recipe calls for canned tomatoes.. if you're like me you might wonder "Wouldn't fresh be best?" I've used fresh and canned, and honestly, unless you're getting home grown tomatoes during peak tomato season, not really much difference. Skip the effort and cost and just buy the canned stuff.
-I prefer using fire-roasted tomatoes vs. regular variety. I think it gives it just the slightest edge in tomato-y goodness.
-If you're sensitive to heat, I'd get rid of the seeds in the jalapenos. It'll give you a mild salsa. I used a large jalapeno with all the seeds and it was very spicy, just the way I like it - but a bit too spicy for most, I think.
-Modify the salt based on how salty your tortilla chips are. Mine weren't salty at all, and I needed just a bit more salt. Taste and alter as needed.
-I found the consistency to be just slightly too liquid-y for my taste. I use a bit less juice from the canned tomatoes and it works well for me.
I don't think there's anything I love more than delicious salsa. I had half the bowl before I knew what I was doing >.> (Of course, this makes for terrible, terrible pregnancy heartburn argh!)
(yes that is my dirty kitchen above >.>)
If you love salsa... you should really make your own. ITS AMAZING. So much better than store bought tomato crap in a can (js js) and it's pretty cheap to make, too! The recipe makes plenty :)
The recipe is The Pioneerwoman's Salsa with minor modifications, so I'll just leave the link for those interested. I've made it quite a few times and here's my suggestions, if you decide to try it out:
-The recipe calls for canned tomatoes.. if you're like me you might wonder "Wouldn't fresh be best?" I've used fresh and canned, and honestly, unless you're getting home grown tomatoes during peak tomato season, not really much difference. Skip the effort and cost and just buy the canned stuff.
-I prefer using fire-roasted tomatoes vs. regular variety. I think it gives it just the slightest edge in tomato-y goodness.
-If you're sensitive to heat, I'd get rid of the seeds in the jalapenos. It'll give you a mild salsa. I used a large jalapeno with all the seeds and it was very spicy, just the way I like it - but a bit too spicy for most, I think.
-Modify the salt based on how salty your tortilla chips are. Mine weren't salty at all, and I needed just a bit more salt. Taste and alter as needed.
-I found the consistency to be just slightly too liquid-y for my taste. I use a bit less juice from the canned tomatoes and it works well for me.
I don't think there's anything I love more than delicious salsa. I had half the bowl before I knew what I was doing >.> (Of course, this makes for terrible, terrible pregnancy heartburn argh!)