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Wednesday, May 12, 2010

RECIPE: Fresh Salsa

Happy Salsa Month!

Yes, it's true. May is National Salsa Month. So grab your chips, wrap up your burritos, and get ready for a terrific fresh salsa recipe. This tastes great as a stand alone chip salsa or used in your favorite burrito bake recipe.

10 plum tomatoes
2 cloves of garlic
1 medium onion
2 jalapeno peppers
1 yellow bell pepper
1/2 cup whole kernel corn (from can)
1/4 cup cilantro leaves
1/2 tsp. salt
  • core and coarsely chop tomatoes
  • dice jalapeno and bell peppers (NOTE: the seeds of the Jalapenos hold the heat. If you want a hotter salsa, leave the seeds in the pot)
  • chop onion
  • press garlic
  • cook tomatoes, peppers, onions, cilantro, garlic, and salt in slow cooker on LOW for 3 hours
  • place tomato mixture in blender, blend until desired consistency
  • place mixture back in slow cooker, add corn and cook on LOW for an additional 30 minutes

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