We were invited over to our neighbors for dinner and asked to bring salsa. Sounds easy. Part of me just wanted to pick up a few premade types from the store but, it was our first invite and did not want to show up with store bought. I make salsa but, there are so many types of salsas and everyone has a favorite. There is smooth, chunky, smoky, red, green, mild, spicy, fruity and well the options just go on forever. I like spicy fresh pico de gallo. I made a standard pico de gallo and then a more traditional restaurant style. I kept the heat toned down and actually really like the restaurant smooth style a lot more then I thought I would. Salty chips and spicy fresh salsa is just heaven in my mouth. It is a classic and although there are so many variations I feel as if the combo is always a hit. These salsas have become a critical component in one of my new FAVORITE breakfast dishes which I will post later this week.
salsa two ways
Source: sweetflours
Pico de Gallo
5-6 roma tomatoes
1 small white onion
2 jalapeno peppers
~ 1/4 cup cilantro
lime juice
salt to taste
Seed and chop jalapenos and tomatoes. Chop onion into a very small dice. Chop a handful of cilantro. Put all of these ingredients together in a bowl and stir. Squeeze the juice of half of one lime into the bowl. Add salt to taste and give a good final stir. Cover and chill in the refrigerator for at least an hour.
Tomato Salsa
3 slicing tomatoes; scored
1-2jalapeno; roughly chopped
1-2 garlic clove; roughly chopped
1-2 tsp of salt
1/2 white onion; chopped
1/4 cup cilantro; chopped
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