Some of the reasons we love this salsa are:
|the fresh stuff|
· It makes a large batch! You’ll be glad.
· It is easy to make.
· It ramps up Dave’s egg white wrap in the morning, which evokes exclamations from him!
· The flavor is complex and fresh and delicious.
· It is healthy! (How could something this yummy be so healthy?)
· It can be made-to-your-liking. You can tweak the heat, size of chunks, tartness, and flavor (by varying the quantities of the ingredients).
2 cans Del Monte ORIGINAL stewed tomatoes
1 can Rotel, original
2 cloves of garlic, minced
3 green onions, chopped
20 + cilantro leaves
the juice and pulp of 1 lime
a couple of dashes of Tabasco (more if you like HOT)
¼ tsp crushed red pepper
½ tsp cumin (ground cumin seed)
½ tsp kosher salt (or table salt)
Place all in a food processor and pulse several times, to desired consistency.
Keeps 10 days or so in the refrigerator.
(I like it best when first made and at room temp)
|scraping out the pulp|
|the ever-important testing step|
One tip to keep in mind- if you are buying your green onions and cilantro from the grocery, you will have more than 3 times the amount you will need for the recipe. So, you might plan other recipes that call for these ingredients in the week that you are making the salsa. You can also go ahead and buy enough of the other ingredients to make a second batch. My friend, Melissa B. and I have a practice of sharing some of the onions and cilantro we have leftover with each other so that they don’t go to waste. I love this quality in a friend- the produce-sharing quality. She taught me this great tip for extending the life of greens...to lay them onto paper towels and loosely wrap them, then store in a large ziplock bag.
|Cover with more paper towels and gently roll|
Happy End-of-the-Year! Celebrate with Homemade Salsa.