I’ve been on a huge salsa kick lately and rightfully so, it’s been near 100 degree temperatures (and higher) the last few days! I thought I escaped this weather when I moved out of Arizona but then I remembered we are a mile high in the air here in Denver and had a doh moment. Regardless, it feels like you’re baking in an oven here and I will take that any day over somewhere with humidity.
So now that you’re aware of the weather in Denver, let’s talk salsa. I have to laugh anytime I hear the word salsa because it reminds me of the Seinfeld skit where him and George are discussing how similar salsa and seltzer sound.
While they talk about salsa becoming one of the most popular condiments out there (remember, this skit was made back in the 1990’s!), it’s definitely one of my top three condiments out there, following behind ketchup and ranch dressing. When I feel like emotionally eating, I tend to gravitate towards the chips and salsa aisle at the supermarket and make a meal out if. Tortilla chips have a very short life once they visit my house and I often to remind myself to practice moderation. Usually I would just buy salsa at the store but thanks to a recent purchase of a baller eight cup food processor, no need to do so, I can make mine at home!
I started out making green salsa with tomatillos since it’s been almost a year since I’ve made it. I only grabbed 10 tomatillos at the supermarket since they had no price under them and when I went to check out found out they were $.49/lb. That is a major steal! I waited a few days to make the salsa so a couple went bad by the time I made the salsa and had to chuck them.
8 small to medium tomatillos, cut into quarters
4 cloves of garlic
1/2 red onion, chopped
1/2 cilantro, chopped
1/3 cup jalapenos
2 tbsp red pepper flakes
salt and pepper to taste
And yes, even though I bought this jar back in December, I’m still going through it. I’m proud to state that I only have 1/4 of the jar to finish.
The best $5.19 I’ve ever spent I tell you!
Throw all ingredients into the food processor, pulse until your desired level of chunkiness and that’s it! I like green salsa more liquid than solid chunks so I pureed for about 10 seconds and it freaked me out a bit because it was a purple hue as opposed to green. Then I forgot to add the jalapenos and pulsed for an additional 10 seconds until it was green, smooth and beautiful! If you don’t like spice, definitely go without the jalapenos and red pepper flakes!
Then to mix it up even more, I made traditional (red) salsa with the same ingredients but instead used four tomatoes instead of eight tomatillos.
Next time around I’m going to get more creative with my salsa adventures, like adding mango, pineapple or even adobo chiles to the mix. I also thing I’m going pulse all the ingredients except for the tomatoes in the food processor then just cut the tomatoes by hand to create a chunkier version.
How do you like your salsa?
Do you make your own at home?