The actual game…meh. I don’t know what on earth is going on, despite my husband trying to explain it to me 1000 times.
Lately I’ve been loving making my own tomato salsa to eat with chips. I’ve gotten a little tired of the Christmas cookies, sweets, and cakes, and something fresh like this tomato salsa has been exactly what I need.
First you’re going to start with fresh tomatoes, and some fresh jalapeños:
Puree chopped jalapeños with white onion, garlic, and salt:
Then add in the some quartered tomatoes:
Pulse until the tomatoes are still chunky, and transfer the mixture to a pan:
Cook for 30 minutes, then squeeze in some fresh lime juice. Let it cool to room temperature, and serve with chips! It’s very easy.
- 4 jalapeños, seeded (unless you like things really spice), and roughly chopped
- 3 garlic cloves, skin removed
- 1/2 a softball sized white onion, roughly chopped
- 1 tsp salt, or to taste
- 2 lbs fresh vine-ripe tomatoes, quartered
- juice of 1/2 a lime
- Place the roughly chopped jalapenos, garlic cloves, chopped white onion, and salt in a food processor, and puree until smooth (about 30 seconds). Add the vine-ripe tomatoes, and pulse until the mixture is chunky.
- Transfer the salsa mixture to a large saucepan, and cook over medium heat for 30 minutes. This cooks some of the excess liquid out, and intensifies the flavors. When you've finished cooking the salsa, add the lime juice and give it a taste. It may need more salt, or more lime juice. Let the mixture cool to room temperature and serve with chips. Enjoy!
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