a lot of salsa around here.
the food - not the dance.
It's relatively healthy
and everyone likes it.
The youngest capable person usually gets the job of making it
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.
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....