Follow these rules, and you’ll always be able to make your own homemade salsa.
My mind has been blown. Again. As summer is drawing to a close, I find my tomato plants are trying to cram as much production as possible into the life they have left. So many tomatoes! So, I decided to make salsa.
I was convinced that salsa would be very hard to make. Why? Well, who makes their own salsa? I’ve known several people who make their own guacamole, but I’ve always seen salsa bought, not made. To my great surprise, I looked up recipes, and it was a few key ingredients chopped up and….. thrown in a blender.
Why would anyone pay $5-$8 for this stuff?
Given, my salsa technique could use improvement. I’m still figuring out exactly what I like in it, and how many tomatoes I need to make it red and not green from cilantro or green peppers. Last weekend I had a very fun and cheap cook date! Cherise and Sally from work and I got together to have a nacho and dip party. Cherise made spinach dip (delicious), Sally made guacamole (I love guacamole!) and together we pooled ingredients to make some salsa for nachos (this week’s recipe!).
The basic rules of blender salsa are as follows
- 3-1 tomato everything else ratio. This keeps it red and yummy.
- You need the following base ingredients:
- Something spicy
- Other yummy things to add include
- Lime (this really does good work!)
- Garlic or garlic powder
- Red or Green pepper
Put stuff in a blender and don’t puree it. Now you are a salsa expert! If you want it thicker, you can simmer it to boil off the access water, then chill it in the fridge. But eh. Why?
Now, if you actually want to follow a recipe and not be all creative and just toss stuff in, I’ve found some very delicious ones from bloggers with much more salsa experience, and awesome photography skills.
In other news, I’m reading a new cookbook called Poor Girl Gourmet, and in it is a recipe for homemade pasta that takes about 15 minutes. MIND BLOWN AGAIN! All these discoveries make me happy, but they also make me sad too. How manipulated have we been, that we buy all our food pre-packaged and pre-sliced, and pre-made, when it takes only 10 minutes more to make it ourselves? What a feat of advertising! What a trick, to make us spend so much more money on things that we don’t need to. No wonder people think buying organic is so expensive. It is, if you pay for the organic/local aspect, AND for someone to cook it for you!
Is there anything else I’m missing? Can someone blow my mind again with another recipe that is easy and yet people always buy it pre-made? I want to know! I’m getting addicted to this feeling!
This Week in Updates: Swim to Bike
Super happy about produce! I’m trying/adapting some recipes from Poor Girl Gourmet, so I had to get an onion and carrots. But also, look at that beautiful eggplant! It must be in season because it was dirt cheap. Now I’ve already made eggplant parm with it. What else can I do?
So this week was my first swim to bike. I swam about a mile, took a shower, ate a snack, then hit the trails for 50 miles. The first thing I noticed was the dehydration. Swimming makes you loose so much fluid! Even with my hydrating before and after, I started with my heart rate high, a feeling I associate with low water levels. Also, the sluggish slightly dizzy feeling I get when coming out of the pool is not just because I usually do an hour of weights right before. I had it today, sans the weights! I guess you just get it because of the water loss and of the constant horizontal position. After my shower, a glass of water, and a snack, I felt more like myself, however, an immediate swim to bike transition is going to take some work.
The halfway point was beautiful though; a park where they hold regattas. The trails here go on forever! I can’t wait to see what is next, though at about 25 miles I hope what’s next is a french fry wagon.
The 50 miles were hard, but the good news? Only when you work out for 6 hours can you consume both an entire box of macaroni AND an entire bag of kettle chips.
The Recipe: Easy Nachos with 3 ingredient blender salsa
For nachos, you don’t need fancy. This blender salsa is cheap and easy, especially if you have your own garden! Straight from garden to plate, and you have a delicious snack/party dish. Recommended: Nachos go very well with Cinderella movie marathon.
1 1/2 cup chopped tomatoes
1/2 cup chopped onion
Red pepper flakes to taste
Blend the tomatoes, onion, and pepper together to make the blender salsa. Layer cheese and chips and a little salsa (you don’t want it to get soggy and you can add more later) on a cookie tray and bake at 350 degrees until cheese is melted (about 5 minutes). Add the rest of the salsa on top to taste right before eating.