Our spring garden here in Atlanta is going crazy, tomato plants are waist chest high and my summer herbs are taking off. We can’t wait for that first tomato, resulting in BLT’s all summer. (providing Sissy does her job keeping the squirrels, chippies, and birds away!) […]
Ok, I judge Tex-Mex restaurants by their salsa. If the salsa stinks, I’m not wasting my time! Harsh maybe, but life is too short for bad salsa. Haley’s salsa is my personal favorite, and I’m pretty certain I’ve tasted at least a hundred different varieties in the last 20 plus years of Texas living.
Probably one of the easiest recipes that will appear on this blog, it just may be the best. My plan, reserve this “salsa post” for something like………say Cinco de Mayo, I couldn’t wait. (that’s just too far away) So quick and easy, but everyone will think you’ve spent the day chopping and chopping and chopping.
Developed by Haley, her sister Heather and friend Rene, they experimented until it tasted just right. Hot or mild, finely chopped or chunky, you decide.
A true Texan, Haley was raised on a dairy farm, loves Texas Rangers baseball and wore cowboy boots for her wedding. (love that!) She is a loyal friend that will fiercely defend to the end! Thank you Haley!
1 (10 ounce) can Rotel
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes with garlic, basil and oregano
bunch of cilantro (as much as you like)
1-2 jalapeño, rough chopped (leave the seeds and veins if you want the heat)
salt and pepper to taste
- Wash cilantro and jalapeño, place in blender
- Add tomatoes and Rotel
- Pulse until you reach the desired consistency
- Salt and pepper to taste
Serve with Tortilla chips or Frito Lay Scoops