Make it Fresh: Salsa
Over the next week or two, I am going to cover a few foods/recipes that you might be used to getting pre-prepared from the store, but that are actually easy to make at home and (arguably) yield better, cheaper results.
The first one we are going to look at is salsa, which is a great example of one of those foods which can really benefit from being made fresh, as opposed to being bought from the store.
- Salsa is versatile and you can be creative with it, as you tweak it
- Making it fresh lets you avoid lots of extra preservatives and junk
- Customizing it is easy
- Lots of people have differing tastes for different kinds of salsa
- You can make it in small batches as you perfect your recipe
- It is good to have at parties for your guinea pigs guests.
This is the recipe that I have been experimenting with. It is fairly simple and standard, and there aren’t any special or secret ingredients or processes. My first try with it was good, but it didn’t really have enough depth, so my second batch was with the same recipe but I roasted the tomatoes and peppers first.
Both times I have made it using a full batch, which is only two cups or so - small enough that we can kill it pretty quickly. Next time, I think I am going to make a table salsa (my inspiration is the red tomatoey salsa at Chuy’s, if you are familiar with it).
Do you have a favorite recipe or type of salsa? Leave a comment with your thoughts…
Picture courtesy of Flickr user melodrama.ca
May 16th, 2008 at 9:02 am
[...] them, I just do onions in the pan first, then add eggs and let them cook for a second before adding salsa and then tortilla chips (the best come from El Milagro). I serve the whole thing in warm tortillas [...]