Saturday, February 10, 2007

Chunky Salsa

Unlike many salsa recipes, this one doesn't involve a food processor. Instead, ingredients are shortly saute'd, allowing the flavors to blend. Adjust spicy-ness to suit your own taste.

Makes about 2 cups.
35 minutes
-medium pot

1 medium-sized fresh jalapeno pepper
1 small bundle of fresh cilantro, coarsely chopped
1 tsp. olive oil
1 tsp red wine vinegar*
juice of ½ fresh lime
1 tsp garlic powder*
dash of salt
½ finely diced yellow onion
½ finely diced green bell pepper
½ finely diced red bell pepper
1 14.5 oz can petite/finely diced tomatoes, undrained*

*Heinz red wine vinegar is GF, McCormik spices are GF, DelMonte canned veggies are GF

1. Finely dice up fresh jalapeno and chop cilantro and place in medium-sized pot. Add olive oil, vinegar, lime juice and sprinkle with garlic powder and a bit of salt.
2. Dice up onion, green and red bell peppers, but do not add them, yet.
3. Cook jalapeno, cilantro and juices over medium-high heat until oil sizzles and cilantro becomes limp (about 2 minutes).
4. Add onion and bell peppers. Cook for another 1 minute—do NOT cook too long, want onion and peppers to still be crisp.
5. Add in whole can of diced tomatoes, liquid and all. Stir to mix thoroughly, then turn off heat.
6. Place in a plastic or glass container and refrigerate. Serve with corn, tortilla or rice chips.

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