Salsa

Last night was Taco Night at our house. This meal is the ONE meal that nobody complains about. We just put out all the fixings (tortillas AND hard shells, lettuce, avocado, refried beans (I get the fat free), cheese, seasoned ground beef, sour cream, chips, etc, and let everyone create their own. Some prefer no meat while others eat mainly meat. Some love the beans, others won't touch them.

The one thing I always make for Taco Night is salsa. I am REALLY picky about salsa. I know a lot of people love chunky salsa, but I don't. I like mine more in liquid form. No big chunks.

Anyway, several years ago our school media specialist (librarian) brought this salsa to school and I was hooked. Now I just make my own using her recipe.

You need...
1 large can diced tomatoes
1 can Rotel (diced tomatoes and green chilies...regular not mild)
1/4 cup chopped onion (red or purple)
1/2 tsp salt
1 tsp dried cilantro or 2 tsp fresh

Here is how I chop my onion:


I love that thing. It goes together easily and then I just tug on the string a few times and it is chopped for me. Minimal tears. :)

Put all ingredients in a blender and pulse a couple of times until everything is well blended. Don't pulse too much or it will be "mush". :) Refrigerate overnight to blend flavors.

Add more onion or more cilantro (my favorite) to your own taste. I always pour in the cilantro.
Enjoy!
Reba