Me: Do you like it?
Tay: It's great! I love how the "nest" looks twiggy. And that effect on our picture looks so cool, but what's up with your "recipes" button? That is just sad.
Fair enough. I guess one recipe doesn't quite cut it for a whole button, so let's beef it up.
This weekend we had dinner with some new friends from the States, so naturally Tex-Mex was on the menu - Chicken Enchiladas to be exact, so chips and salsa was basically a mandate.
Now I figured out really quickly back when we lived in North Carolina that nobody knows how to make salsa like they do in Texas. Well I guess they probably do in Mexico too since that is the sole reason Tex-Mex exists in the first place - on that note:
Gracias Mexico, for seeing tomatoes, jalapeno, onion, and cilantro as a sufficient vegetable side for a meal. Now if only you could convince my husband...
I had to remedy this lack of edible salsa by making my own. Mind you this was back when it took me hours to complete a 30 Minute Meal by Rachael Ray, so I wasn't too confident in my ability to make up a recipe by myself. For this, I turned to our good family friend and amazing cook, Kathe Baker. I flipped through her cookbook born out of cooking for loads of people at a time at Camp Redcloud, and voila! Salsa. Really good salsa. I'm actually waffling on whether or not I should give it to you after all so that when I make it for you, you are really impressed with my blender skills.
I am very particular about my salsa. Give me Lupe Tortilla's fajitas all day long. Papasitos' enchiladas hit the spot too. But warm salsa? I don't think so. In my opinion Guadalajara's is the best. Cold, chunky, and fresh. Wow, maybe I should go into writing cheesy commercial jingles - geez!
Kathe's recipe fits the bill. Plus, it's really easy - no chopping required if you want to test out how good your blender is.
I did modify it a bit due to lack of some ingredients and a love for garlic:
Tex-Mex Salsa:
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- 2 roma tomatoes
- 1 can of diced tomatoes, drained
- 1/2 medium sized onion (I do actually quarter this ahead of time since I have to chop it in half anyway. This does help so that you don't have to blend too long which makes the tomato too mushy)
- a handful of cilantro (coriander for those of you in the UK - why do they call it that? Cilantro just sounds tastier and more exotic... Nevermind. I answered my own question.)
- 1 jalapeno (I take out some of the seeds if guests are coming to dinner. If it's just Tay and me, I leave them all in - we are big fans of food that makes our noses run. Taylor calls it full contact eating.)
- 1 tsp kosher or sea salt
- 1 tsp cumin
- dash of garlic salt
- a couple of shakes of tabasco
Blend it in your blender or food processor till desired consistency (not long!).
Salud!
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