Wednesday, June 22, 2011

Fresh Homemade Goodness

Whew. Life has been crazy busy lately. Sorry I've been more or less absent on here for a few weeks. But I'm resolved to get back in the swing of things. Starting with regular blogging.

Because sharing recipes with y'all makes me happy.

And today I'm really excited to share a particular recipe with you - fresh homemade salsa! It's simply perfect for summer barbecues or bringing to a potluck. I promise it'll get devoured in minutes. The best part? It'll seriously take you five minutes to make. Maybe eight if you're feeling a little less peppy today.

This recipe was inspired by one I saw on Pioneer Woman's website last year and so it's basically a variation of that one. Btw, if you've never been to Pioneer Woman's blog, you should totally go. I read it nearly daily, my daughter owns the Charlie the Ranchdog book and I own Black Heels to Tractor Wheels. What can I say? The woman's got skills.

You'll need a can of rotel (mexican style), canned peeled and diced tomatoes with jalapeno peppers, cilantro, purple onion, garlic, kosher salt and a lime.

Are you ready for the directions? Drain the tomatoes and rotel, dump into a food processor. Roughly chop the purple onion, garlic and cilantro. Add to the food processor. Squeeze in the juice of a lime and sprinkle in kosher salt. Pulse until it reaches your desired salsa texture. I'm a slightly chunky kinda girl myself...but uh, not like that. Unless I've fallen victim to Krispy Kreme one too many times...


This salsa is perfection. It's light and tastes amazingly fresh. And is addicting. I haven't even been tempted to buy salsa in over a year.

Make it. Just do it. Chances are you already have most of the ingredients sitting in your pantry so what are you waiting for?

Homemade Salsa
(adapted from Pioneer Woman Cooks)
Yields about two cups

1 can of rotel, mexican style
1 can of peeled and diced tomatoes with jalapenos in tomato juice
1/3 c. fresh cilantro, roughly chopped
1/2 purple onion, roughly chopped
2-4 cloves of garlic (you know I went with 4)
1 lime, juiced
kosher salt

Drain both the rotel and canned tomatoes; pour into a food processor. Add in the remaining ingredients, using just a pinch or two of salt. Pulse together until well combined and the salsa reaches your desired consistency. Serve immediately or chill for a few hours to allow the flavors to mesh together better. Enjoy!

1 comment:

  1. That's really similar to the recipe I have. I'm in love with fresh salsa but I need a healthier vehicle for getting it to my mouth than tortilla



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