Rob Barrett Makes: Fresh salsa
My wife and I used to love vacations down to Mexico. Cancun, Cozumel, and Playa del Carmen all brought us some really fun memories. First of all, everything was really cheap, it was nice to get some sun, and I loved the fresh salsa or pico de gallo they served with everything. But times have changed. Now Mexico is as expensive as the States, we can get sun during all six weeks of summer here, and, best of all, I make my own fresh salsa. Besides, every time we go south of the Rio Grande, someone gets sick.
So here's how to have your very own Mexican vacation from Minnesota grown produce. BTW, May is National Salsa Month. But then again, what month isn't.
3 tomatoes cut in half
1 green pepper seeded, ribbed and cut in quarters
1" jalapeno pepper seeded
handful roasted corn
10 - 15 sprigs cilantro
pinch of salt
half a large or a whole small onion cut in quarters
juice of half a lime
1 large spoonful grape or raspberry jelly
Place everything in a food processor and pulse until finely chopped. Serve with chips and hopefully beer. (You can also chop it by hand; works really well.)
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