True story: my little Lizzy looooooves salsa. Last year when we were in San Diego we got some super spicy salsa at a restaurant with our fish tacos, and Lizzy kept dipping her chips in and sucking the salsa off, then crying because it was too hot. We got her some milder salsa but she was obsessed with the hot stuff and kept eating it, even with tears rolling down her little cheeks. She doesn’t even eat the chips… she’ll dip them a few times, suck off the salsa, and then set aside the soggy little triangles and start again with some new chips. Silly girl!
I’m not sure which of us she inherited her love of salsa from… Geoff and I are both pretty obsessed with mexican food, and salsa is one of our most frequently used condiments. I put it on my eggs, in burritos and tacos, on top of my salads, on chicken or fish… it’s tasty any way you use it! This restaurant-style salsa is perfect! It tastes so fresh and delicious, and it takes all of five minutes to make. This is seriously the easiest recipe ever, and so good!
2 14 ounce cans fire roasted tomatoes
1 4 ounce can diced green chilies
3 cloves garlic, peeled
1 small onion, cut into pieces
1 jalapeño, ribs and seeds removed
1 bunch cilantro (I left this out)
juice of one lime
1 teaspoon cumin
2 teaspoons salt
1 teaspoon sugar
black pepper to taste
Combine all ingredients in a food processor or blender, and pulse until well combined and desired consistency is reached. Refrigerate 30 minutes to let the flavors combine, then enjoy!
adapted from Gimme Some Oven