I spent the day yesterday cleaning out my 8 year olds room. When we moved into this house a year ago, we just put all the kids games and toys in his closet. Considering he is 8, the 24-piece puzzles and Candy Land probably don’t really need to be there anymore. So together we sorted through it ALL! It took a few hours, and it was a hot and sweaty job. But it is done. Hopefully this means he will actually be able to keep his room clean. Probably not, but I can hope.
Salsa has to be my all time favorite dip. It is one of the biggest reasons why I like Mexican food (and the Margaritas!) so much. I already have quite a few salsa recipes here on the blog, but that never stops me from trying new ones. There is just so much you can do with salsa; quesadillas, taquitos, nachos, tacos, hamburgers, or just plain with tortilla chips. I am even winning my 8 year old over. As long as it isn’t spicy, he is becoming a fan of salsa as well!
The nice thing about making salsa at home, is you control the heat level and the ingredients. You don’t like cilantro? Leave it out. Like lots of lime? Add more. Plus, you can use canned tomatoes, and make it all year round. No waiting for the couple months of summer that fresh tomatoes are growing in the garden.
Fresh restaurant style salsa made at home
10 minPrep Time
10 minTotal Time
- 1 (26 oz) can diced tomatoes, drained
- 2 (10 oz) cans diced tomatoes with green chilies, drained
- 1/3 cup onion, chopped
- 1 large clove garlic, minced
- 1/2 jalapeno, minced
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/2 tsp cumin
- 1/4 cup cilantro
- 1/2 lime, juiced
- Combine all of the ingredients into a food processor. Pulse until desired consistency. Taste, and adjust the seasonings to your taste.
- Store in the fridge in an air tight container for up to 1 week.
Slightly adapted from Pioneer Woman