Wednesday, May 5, 2010
Seth and I love spicy food, and we are always in search of spicy salsa. We don't usually care for the chunky, store-bought stuff, so I decided to try making my own salsa for Cinco de Mayo (May 5 also happens to be my dad's birthday and Boys'/Children's Day). I found a recipe on the Food Network site called Tay's Hot and Spicy Salsa, and it sounded like and turned out to be a good option.
It's not all that spicy, so it's more like medium for people who have high-tolerance for spicy foods. But, it's an easy recipe, and most importantly, Seth liked it.
Here's the recipe:
Tay's Hot and Spicy Salsa
by Taylor Veldhuis
2 fresh jalapenos
1 bunch fresh cilantro leaves (Chinese parsley for my Hawaii peeps)
1 clove garlic
1 banana pepper (a.k.a. yellow pepper)
1 lime, juice
1 teaspoon House Seasoning (recipe included)
1 can diced tomatoes (do not drain)
Put everything, but the tomatoes in a food processor. Chop until diced. Add the tomatoes*. Serve with tortilla chips.
1 cup salt
1/4 cup garlic powder
1/4 cup black pepper
Combine ingredients and store in air-tight container for up to six months.
*I added the tomatoes to the food processor and chopped them for a less chunky salsa.