Salsa is a lovely substance. Even better when it’s lovingly homemade, and the flavors are bursting with freshness. David and I pretty much never get sick of having batches of fresh salsa, just like we don’t really get sick of Mexican food…like ever.
Fresh, not dried, cilantro is key for a great batch of salsa.
Tip 1: Take care of your cilantro, and it will last at least a week longer.
Tip 2: Have fun while making your salsa — have a bag of chips on hand for taste testing so you can adjust the spices as you like them. More cumin? Yes, please.
Tip 3: If you want a spicier salsa, include a few (or all!) of the jalapeño seeds.
Fresh & Homemade Salsa
1 can (16.5 oz) diced tomatoes
2 T diced red onion
1/2 jalapeño, seeded
1/2 lime, juiced
1/2 tsp minced garlic
1 cup fresh cilantro
1 tsp chili powder
1 tsp cumin
1/2 tsp oregano
Salt and pepper to taste
Combine all ingredients in food processor and pulse until desired consistency is reached.
Taste test with chips and adjust salt as needed.
This website pulled me in for way too long last night. Why are disaffected celebrity babies so fascinating?
Suri’s Burn Book
This website/app has me trying and trying to remember every book I’ve read…which is a fun trip down memory lane:
This needs to happen before the summer ends:
Have a great week everyone!