Let’s talk about salsa – not the dance, but the zesty, delightful food dip that has become a staple in many homes and gatherings. This flavorful concoction, with its roots in the indigenous cultures of Central and South America, has found its way into our hearts (and our stomachs) and has become integral to our culinary experiences. And can you blame us? The amalgamation of fresh tomatoes, onions, cilantro, and a hint of spice from the chilies creates a symphony of flavors that is hard to resist. Making homemade salsa has always been a joy for me. The process is therapeutic, and the result is a bowl of vibrant, tangy, and spicy goodness that goes well with just about anything. Plus, it’s a great way to add a dose of veggies to your diet. What I love most about this salsa recipe is its simplicity. With just a handful of fresh ingredients, you can whip up a salsa that’s far superior to any store-bought version. Trust me, once you try homemade, there is no going back.
Ingredients
- 6 tomatoes, diced
- 1 (4 oz.) can chopped green chilies
- 1 bunch green onions, chopped
- 1 1/2 c. celery, finely diced
- 2 medium yellow onions, chopped
- 1 c. chopped cilantro or parsley
- 2 (15 oz.) cans tomato sauce
- 1 tsp. cumin
- garlic (fresh or powdered) to taste
- salt and pepper
Mixing Instructions
- Mix all ingredients and chill 1 hour before serving.
- Stir before serving.
- (Mixture will have the consistency of gelatin if you don’t.)
Calorie: 70
Total cooking time: 15 minutes
Difficulty level: Easy
My Little Salsa Tango
Last Saturday, while my neighbors were busy mowing their lawns, I decided to engage in a little kitchen dance of my own. The dance partner? A vibrant, lively salsa. Now, don’t misunderstand. I wasn’t donning my dancing shoes. This was a flavorful tango with tomatoes, green chilies, and a whole bunch of other characters.
The Ensemble
The cast of characters for this salsa spectacular included **6 tomatoes, diced**, a **4 oz. can of chopped green chilies**, a **bunch of green onions, chopped**, **1 1/2 cups of finely diced celery**, **2 medium yellow onions, chopped**, **1 cup of chopped cilantro** (or parsley if cilantro makes your taste buds cry), **2 cans of tomato sauce** (15 oz. each), and a dash of **cumin**. Don’t forget to invite **garlic** (fresh or powdered – your choice), and good ol’ **salt and pepper** to taste.
The Dance Floor Prep
I started by spreading all these colorful ingredients across the kitchen counter. You might think it’s too many dance partners, but in salsa, the more, the merrier. I looked at the tomatoes, with their red, ripe faces, and the green chilies, ready to add that spicy kick. The green onions and celery stood like wallflowers, ready to give the salsa a crunchy twist. But don’t underestimate the role of the yellow onions and cilantro. They’re the flavor powerhouse of this salsa symphony.
The Salsa Symphony Begins
I mixed all the ingredients in a large bowl, a bit like a conductor leading an orchestra. The tomatoes, onions, and chilies, all jumbled together, looked like a chaotic dance floor at first. But as I stirred, the vibrant colors started to blend, and the aroma wafted up, making my kitchen smell like a Mexican fiesta.
The Waiting Game
The next step was to chill the mixture for an hour before serving. I don’t know who came up with these rules, but I suppose even salsa needs a breather before the big performance. While waiting, I realized that if I didn’t stir the mixture, it would have the consistency of gelatin. And let’s be honest, no one wants to dance with a blob of salsa.
The Final Performance
After an hour of chilling, the moment of truth arrived. I took the salsa out of the fridge and gave it a good stir. The salsa, now cooled and perfectly blended, was ready for its final performance. I dipped a tortilla chip into the bowl, and it came out laden with the perfect mix of tomatoes, green chilies, onions, and cilantro, all mingled together in the tomato sauce. As I tasted it, I could swear I heard a mariachi band playing in the background.
The Curtain Call
So, there you have it. My little kitchen dance with salsa. It was a mix of flavors, a medley of textures, and a whole lot of fun. And the best part? I didn’t even have to wear dancing shoes.
