...or at least make you want to eat more salsa!
This recipe was shared with me by a friend who made the most amazing fish tacos for dinner one night and served them with this salsa. I have been in love ever since, and have egregiously shared my friend's recipe many times since then. One friend that I shared it with lives in Germany, and she told two friends, and so on, and so on...it's becoming an International sensation! This is a smooth salsa, because it's made in the blender...not at all like a pico de gallo if that's what you're looking for. It's spicy, with a heat that lingers on your lips and eventually makes your nose run, but oh, is it worth it! I keep a batch of this salsa in the fridge nearly at all times because I use it throughout the week in different ways. Now that I've totally oversold it, here's the recipe, and a few delicious and easy ways to flavor up your week!
Seven magical ingredients:
- 1 15 oz. can stewed tomatoes, UNdrained
- 1 can ro-tel diced tomatoes w/ habanero (Hot style)
- 2-3 fresh jalapenos, seeded & rough-chopped (Note: if this is too much heat, you can keep it to just one jalapeno for flavor with less intensity)
- 1 small-med. yellow onion, peeled & rough chopped
- 3/4 tsp. cumin
- 3/4 tsp. garlic powder
- 3/4 tsp. sugar
Put everything in the blender (or a food processor if you prefer) and hit liquefy or puree or whatever setting you have that will show no mercy.
Store it in a jar or bowl with an airtight lid. I like to give it a couple hours in the fridge to chill and settle some of the air out. How simple was that?
So, this salsa is amazing on it's own just with chips...or on tacos like I had it the first time, but it's good so many other ways, too! Check out the next post, "Salsa Three Ways" to find out more. Enjoy!
So, this salsa is amazing on it's own just with chips...or on tacos like I had it the first time, but it's good so many other ways, too! Check out the next post, "Salsa Three Ways" to find out more. Enjoy!