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salsa

You know the state of American cooking has declined to such a low place that we buy jars of salsa instead of making it at home. A blender, a few simple ingredients, and five minutes are all you need to make fresh salsa that is good enough to bring a desperate ranch wife to tears. I love using this as a fat-free dressing on salad, as a dip for chips, or blending it with some beans to make a flavorful soup base.

Quick Salsa

Yield: 1 1/2 cups, approx. 6 servings

14 1/2 ounce can diced, no-salt-added tomatoes
1/4 small onion, roughly chopped
1/4 cup fresh cilantro leaves and stems
2 tbsp lime juice
4 ounce can diced green chilies or 1 chipotle chili in adobo sauce
1/2 tsp cumin

Place all ingredients in a blender and pulse gently until combined.

Note: This recipe is variable depending on your tastes. Use diced green chilies for a milder salsa or use one or more chipotle chilies for a hotter salsa. To make a bean salsa, stir in 1/2 cup defrosted frozen corn kernels and 1/2 cup black or pinto beans after pulsing the other salsa ingredients. In the summer use fresh tomatoes instead of canned.

Calories - salsa

Photo by jeffryw, used with permission

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