We continue onto Week 3 of College Football, which means another delicious Football bite! Today’s recipe is a tailgating staple at our house-Thick and Chunky Salsa. I can’t even begin to tell you how much salsa we go through from September until the end of November…it’s ridiculous! This time of year I make salsa at least twice (sometimes three times) a week with our homegrown tomatoes. I love how versatile homemade salsa can be. Add in another onion here…more jalapeños here…a dash of chili powder there. It’s totally up to you!
Store bought salsas are always loaded with tons of sodium and contain preservatives, so making your own salsa recipe is a is not only a good idea, but it always tastes so much better! I promise once you try making salsa at home, you won’t be purchasing store-bought jars of salsa ever again.
Yield: 3 cups
2 pounds ripe tomatoes, cored, seeded, and chopped
2 teaspoons salt
1/2 small red onion, chopped fine
1 jalapeño chile, seeded and minced
1/4 cup chopped fresh cilantro leaves
3/4teaspoon chili powder
1 tablespoon lime juice
Place tomatoes in fine mesh strainer set over a large bowl and sprinkle with salt; let drain 30 minutes. Discard liquid. Meanwhile, combine remaining ingredients in medium bowl.
In the bowl of a food processor fitted with the metal blade, process one-third of drained tomatoes until smooth. Transfer puree to bowl with onion mixture and add remaining drained tomatoes to bowl. Toss to combine. Allow salsa to sit at room temperature for 1 hour to develop flavors before serving. (Salsa can be refrigerated in airtight container for 2 days.)
Source: Cook's Country, August/September 2009
If you missed my College Football Bite from last week, here’s the Buckeye Brownies:
Week One: Buckeye Brownies
Week Two: Bean & Beef Taquitos
One Year Ago: Chicken Hand Pies