I love the salsa they serve at the local restaurants in Portland, but until yesterday I never tried to make it. Why didn't I think of it sooner?!? So simple, easy, and delicious.
Ingredients
1 large can diced, fire roasted tomatoes, drained
1-3 chopped Serrano peppers, more if you like it hot
cilantro
1 chopped shallot
1 minced clove of garlic
juice of 1 lime
kosher salt
fresh ground black pepper
Everything in the food processor, pulse, scrape down sides, and pulse until blended. Takes about 5 minutes. Serve with good tortilla chips and any kind of beer. It was so good, I almost made dinner out of it!
My husband LOVES salsa and we make it often... I never thought to use a shallot instead of an onion... genius idea!
ReplyDeleteThe shallot was good. In the past I've made all fresh pico de gallo style with green onion, and that's good, too - but it' not as good for a dip. I like the sauciness of the blended, canned tomato for dipping, and no little tomato cubes tumbling off the chip.
Deletesometimes you just want salsa on a cold day, totally acceptable to make it dinner in my book. juanitas tortilla chips anyone? ;)
ReplyDeleteI like Carmen's tortilla chips, too. Anything but the mass-mass-mass produced and over salted Tostitos, etc.
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