A little late for your Super Bowl party, but perfect for anytime! Especially anytime you have a large gathering of friends. Or whip this up in the middle of the next snow storm, which is what I did. Storm Jonas didn't stand a chance when I was holed up in my apartment with plenty of snacks like this salsa & Vernors and Netflix. Life is good!
Ever since purchasing my food processor this summer, I have been searching for ways to use it more often. This dump salsa is perfect. Just a light chop with the knife and everything else gets tossed in the processor to be blended together. Instant salsa! My aunt always serves salsa with shredded cheese in it, and I love the idea! A little protein with your chips and salsa!
Sometimes the taste of canned tomatoes has an off taste when raw, but there was no off taste here. Here is a recipe that does not rely on the summer bounty of fresh tomatoes, so it can be enjoyed all year long. Confession time - the salsa was almost a little too spicy for me. I know, I know, I'm a wimp. Next time I would probably only add half a jalapeno.
However, when I took the salsa to a work meeting, no one else thought it was too spicy. Make your own decisions! Because this recipe makes a tremendous amount of salsa, I used it in a variety of ways: a cup or two with cheese for snacking, a cup and a half paired with chicken breasts in the slow cooker for an easy shredded chicken, and the rest was taken into work for sharing. This recipe could easily be cut in half in your salsa needs are not so great!
For Secret Recipe Club this month, I visited the lovely Michaela of An Affair from the Heart we have much is common like the need for a creative outlet and dinner with with family every night. Since a storm was coming, I went straight to her dip tab (yes, a dip tab!) and found a recipe I could enjoy while being snowed in! The salsa was satisfying, fresh tasting, flavorful, and most importantly, easy!
Easy Salsa and Cheese
Adapted from An Affair from the Heart
Yield - 56 ounces of salsa (it’s a lot!)
1/2 large onion, roughly chopped
1 clove garlic
1 jalapeno, deseeded and roughly chopped
28 ounce can diced tomatoes
1 10-ounce cans Rotel
1/4 teaspoon sugar
1 teaspoon salt
1 teaspoon cumin
large bunch of cilantro, just the leaves
1 lime, juiced
finely shredded Mexican cheese
Peel, chop, and prepare the vegetables. Add to a large food processor.
Add the vegetables, tomatoes, sugar, salt, cumin, cilantro, and lime juice.
Pulse until blended and combined.
Stir together salsa and cheese in a 3:1 ratio in a decorative bowl. Example - 1 1/2 cups salsa + 1/2 cup cheese. Enjoy with chips!
The remainder keeps nicely in mason jars in the refrigerator for at least a week.