Salsa

We do

a lot of salsa around here.

the food - not the dance.

It's relatively healthy

inexpensive

and everyone likes it.

The youngest capable person usually gets the job of making it

although

Tyler or I will make it on occasion.

Our salsa is our version of Stephanie's recipe

that I got years ago at the Martha Stewart ladies night at Central.

(That was a good night - I learned to decoupage that night

and I also learned that you could (gasp) make your own tortillas)

We like to make it fresh as we need it

which is often a couple of times a week.

Sort-of Stephanie's Salsa

in the bowl of a food processor, put

2 garlic cloves

a small chunk of onion - maybe 2 Tbs worth

a jalapeno (more or less depending on how hot you like it,

and how hot your peppers are

we've got some wicked hot jalapenos)

a pinch or two of cilantro

1 -15 oz can of diced tomatoes

whir it till the veggies are all chopped up

then add another can of diced tomatoes

and whir it again for just a few seconds this time.

If you've got any Banana Pepper Rings in the fridge,

adding a Tbs or so of the juice makes it extra tasty.

~

This is super easy for us to make

because we keep most of the veggies in the freezer at all times.

I buy 3 lbs of peeled garlic at Sam's and keep it in the freezer

and we grab out cloves as we need them.

It lasts us about 3 months.

Sure

fresh is better, but it's a hassle to peel the cloves

and for some reason, garlic bulbs go bad really quickly in this house.

We run a bunch of jalapenos through the food processor at one time,

spread them out on cookie sheets and freeze

and then seal in zipper bags & store in the freezer.

It's easy to just grab out however much we need.

Cilantro we use fresh, but who could ever use a whole bunch??

After we've made a batch or two of salsa

I stick whats left of the bundle in the freezer - as is.

We just pinch off what we need.

When it runs out - I buy another bunch and we start the cycle again.

~

all this salsa talk is making me hungry....