When I finally decided to move forward with writing a blog, I wanted to name it "Chips and Salsa," but the name was already taken. Chips and Salsa are a staple for me. It's one of the reasons I love going to Mexican Food restaurants. I don't understand why every restaurant doesn't put out chips and salsa!
A few years ago, my wife gave me a recipe to make salsa. Store-bought salsa is hit and miss. And the jars are small. Again, I like salsa. Like, I could snack on it all day long. Like, I can be full and still find room for a few more chips and some salsa. In addition, store-bought salsa cannot compare to freshly-made salsa. It just can't.
So, this recipe for homemade salsa ... it used all fresh ingredients plus a couple of cans of crushed tomatoes. I would spend several minutes dicing tomatoes, a bell pepper, green chili peppers, an onion, and some cilantro. Add some salt, stir it up, get some chips, and let the dipping begin!
Not long after making this recipe, we discovered two 'secret ingredients' that can really take homemade salsa to another level: Cumin and Cilantro. Oh my.
Do you not have time or the will to dice everything? Well let me give you my short-cut recipe: Buy your favorite jar of salsa at the store, add 1-2 cans of rotel, chopped cilantro, and cumin. Throw it all in a food processor if you don't like things chunky (the rotel is too chunky for salsa in my opinion), and you're good to go - in less than 10 minutes!
Enjoy. And happy salsa-ing!
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