Friday, November 18, 2011
I love homemade salsa. The jarred stuff just tastes...well, jarred. I have a fresh salsa recipe that I love. And if you like something a little different from traditional tomato and pepper salsa, this cucumber salsa is the way to go.
But lately tomatoes have been crazy expensive around here. So I found an alternative to using fresh tomatoes. Instead I used canned fire-roasted tomatoes. And the results are just wonderful!
One of the things I love about making my own salsa is that I control the spiciness. And since my family doesn't like spicy, we skip the jalapenos and use green bell pepper instead. You, however, can use whatever level of spicy pepper you like.
Here's what you need:
2 cans fire-roasted diced tomatoes (15 oz each)
1 small can pickled jalapenos, drained (I substitute a small green pepper, chopped)
2 TBSP dried minced onion
1 teas garlic powder
1/2 teas cumin
1/4 cup chopped cilantro
lime juice to taste
salt to taste (I usually don't add salt because the chips I eat with the salsa are salty enough)
Toss all the ingredients into a blender. Pulse until the salsa has reached the desired consistency. This will probably only take a few seconds. While I adore chunky salsa, this recipe is better when it's pureed, like the kind of salsa you'd get at a Mexican restaurant
Now, a word of caution. This salsa does get watery the longer it sits. The solution to that is to eat it quickly. And that most likely won't be a problem, considering how yummy it is. Enjoy!