Sunday, July 13, 2014

Lizard's Homemade Salsa

One summer, our city suffered a fresh tomato shortage when a food safety concern was keeping stores from selling them.  Instead of making my typical Pico de Gallo with fresh tomatoes and jalapenos, I was forced to try it with canned. The result was a refreshing, zesty salsa which has become one of my staple party foods. It is the one item that my older brother requests for every family gathering. He walks in the door and asks, "Lizard, where's the salsa?"

What you'll need for Lizard's Homemade Salsa
A food processor (even a mini-chopper will work, you'll just need to do it in batches)

1 can of Rotel Tomatoes with Green Chilies (Original or Mild, depending on the amount of kick you like)
2 or 3 cans of petite diced tomatoes (15 oz. each)

1/2 of a medium onion, largely diced
1 clove fresh garlic, smashed

1/2 bunch of fresh cilantro (This is the most important ingredient in the flavor of Lizard's Salsa)
salt, pepper, and lime juice to taste

Instructions:
1. Remove and discard the stems of the cilantro. Wash it by soaking it in a bowl of cold water, allowing the dirt to settle to the bottom. Sometimes, it needs three soakings to be totally clean. You can do this ahead of time and store it in the fridge, wrapped in a paper towel and plastic bag.
2. Drain the cans of Rotel and tomatoes. 

3. In the food processor, throw the onions and garlic. Pulse till finely chopped. Next, add the tomatoes and pulse one or two times. Finally, throw in the cilantro, and chop until it is the consistency you desire. I like mine pretty fine, but not runny. 
4. Finally, add salt, pepper, and about a tsp. of lime juice. Pulse once more to combine, and store in the fridge till ready to serve (at least an hour is best).

5. Serve with tortilla chips. The salsa will stay fresh for a few days in the fridge, but you probably will not have any leftovers.
Serving Tip-Lizard's Salsa is great with scrambled eggs and cheese in a flour tortilla. 

 



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