What We Eat Wednesday: Salsa & Beandip

We decided that I needed to share my salsa recipe with you all today, just in case you were still looking for a recipe for Cinco de Mayo! I've only recently started making my own salsa, and let me tell you, it is SO worth the effort. I can't eat store bought salsa anymore. I.just.can't.

The recipe I stumbled upon before making my first batch has mysteriously disappeared from the internet, otherwise I would share that with you. I only looked at the recipe that one time, and have just been going off of that in my head since then. Things change almost every time I make it, but it always turns out tasty. This recipe makes about 4 1/2 cups.

Ingredients:

- About 38 ounces of diced tomatoes. You can get creative here. I've used different types every time I've made this. This time I used a can of Rotel with lime juice and cilantro since I didn't have any fresh cilantro on hand. Also, I used a can of the petite diced tomatoes from Hunt's.

- 1 to 2 jalepeno peppers (diced). This depends on how much heat you want. I usually use 1, and it is plenty spicy for my taste.

- 1 other type of pepper (diced). I've been using pasilla peppers. They are very mild, almost like a bell pepper, but are yummier in salsa. You can experiment here with spicier peppers, too.

- Juice from 1 lime

-2 cloves of minced garlic

-1/2 Tbs cumin

- 1/2 Tbs minced onion (you can use fresh, too)

-1/2 tsp oregano leaves

-1/2 tsp garlic powder

-1/2 tsp onion powder

- about 1/4 cup chopped fresh cilantro, or to taste

-salt and pepper to taste

Directions:

1. Put on an apron, maybe even some safety glasses, and dice your jalepenos and pasilla pepper. Wear gloves if you have them. I usually just stick the hand I'm using to hold the pepper in a plastic baggie. Maybe just use a slap chop thingy, if you have one. I may get one just to avoid jalepeno juice in the eye again.
2. Drain your tomatoes, and put the drained juices into your blender. Add all of your seasonings, garlic, lime juice, your diced jalepenos. Pulse a few times in the blender.
3. Add about 2/3 of the diced tomatoes and pasilla pepper to the seasoning mix and pulse several times (maybe 6 to 7).
4. Add the last third of your diced tomatoes (and cilantro!) and pulse only a few times to mix them in, but be careful to not make it too runny. This sort of depends on what kind of consistency you want.
5. Taste test with a tortilla chip (or 10) and add your salt and pepper. I usually just mix this in with a long spoon (make sure it is metal or some other non-porous material, or you will be smelling/tasting salsa on that spoon for the rest of its life).
6. Eat right away, or put it in the fridge to merge the flavors. I always prefer the salsa the next day. Enjoy!

What compliments salsa more than beandip & chips? Nada! Here is a quick and simple bean dip recipe…

Ingredients:
Vegetarian can of refried beans (30oz)
½ Red pepper
½ Jalapeno
½ tablespoon onion powder/or chopped onion
2 tablespoons sour cream
Directions:
Stir together refried beans with onion powder and sour cream. Finely chop the red pepper and jalapeno together, and add to bean mix. Put in a microwave safe bowl and heat 3-5 minutes. 

Get ready for nacho average taco night fiesta, and ENJOY!

Best salsa and beandip wishes,

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