October 20, 2010

Salsa baby!!!!

I'm pretty sure Rick and I could eat Salsa on anything we cook.  We go through so many jars and gallons (yes gallons) of salsa.  And, we like it hot!  Rick has been wanting to make salsa for awhile now and finally did this weekend.  OH. MY. GOSH.  The best!!!!  Rick has now made a batch twice since Saturday.  The basis of the recipe is here by Paula Deen.  Anything from Paula Deen is greatness in my book and this didn't disappoint.  Rick did add some things that I think are so necessary and they're in red.

3 large ripe tomatoes, diced, or 1 (14.5-ounce) can diced tomatoes with their juice
1 small onion finely chopped (yellow or white)
1 small green bell pepper, seeds and veins removed, minced
1/2 cup chopped green chilies, with juice (small can)
1 clove garlic, minced (2 cloves)
2 tablespoons red wine vinegar (3 tablespoons)
1 tablespoon olive oil
3 diced jalepenos
1 bunch cilantro, finely chopped


In a large glass bowl, combine all ingredients. Stir well with a spoon. Cover with plastic wrap and chill until serving time.



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