Homemade Salsa

Getting to the store these days is hard especially when I have 2 boys who really dislike shopping. A few days ago while making nachos, David said, "Mom, you know what we forgot to buy? Salsa." Oh man. I did. Then it hit me...so make some!

I made the following salsa and David has begged me to make it again several times this weekend. Dale ate the rest in one sitting later that night.

I used ingredients I had on hand and adapted it from this recipe.

20 Min

Ready In:
20 Min

Servings (Help)

USMetricCalculate

Original Recipe Yield 4 servings

Ingredients

• 1 (14.5 ounce) can whole peeled tomatoes, drained (I used canned diced tomatoes.)
• 1/4 cup chopped red onion
• 1/4 cup chopped onion
• 1 jalapeno pepper, seeded
• 1 tablespoon cider vinegar
• 1 tablespoon minced fresh cilantro
• 1 clove garlic, peeled
• 1 teaspoon ground cumin
• 1/4 teaspoon salt

Directions

1. In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.

Footnotes

• When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
• Nutritional Analysis: 1/3 cup equals 34 calories, trace fat (trace saturated fat), 0 cholesterol, 336 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable.

Mexican Salad

Ruth calls me the queen of salads. I'm beginning to understand why.

Here is another favorite salad that I think compliments enchiladas nicely. Because it is so colorful and makes such a nice presentation, I often take it to barbecue parties and serve it with tortilla chips because it looks more like a salsa to me than a salad.

(This picture was taken of the salad with the black bean omitted.)















Mexican Salad
Prep: 15 minutes

Serve with sour cream and taco chips, or roll up in warmed flour tortillas.

3 cups raw or cooked fresh corn kernels (I use fresh.)
1 can (about 15 oz.) black beans, rinsed
3 ripe tomatoes, cut in chunks
1 each green and red bell pepper, chopped
1/3 cup chopped cilantro
¼ cup olive oil
3 Tbsp fresh lime juice
1 tsp each minced garlic, salt and pepper
(I also add finely chopped onion -- purple, yellow or green)

Stir all ingredients in a 2 ½ quart serving bowl.

Make-ahead note: As much as 36 hours in advance, I have put the first 5 ingredients into a bowl (corn, beans, tomatoes and green & red pepper, and cilantro) and stored them in the refrigerator. Then I have separately combined the olive oil, lime juice and seasonings in a separate container and chilled. Several hours before serving I combine these ingredients all together in a serving bowl and chill again.