Really Easy Salsa

I know we've had other salsa recipes on here, but I wanted to share this really easy one!!

4 cans of Rotel
1 handful of chopped cilantro
1 chopped jalapeno (you can leave the seeds in if you want it really hot)
2 cloves of garlic, chopped
Salt (as much as you think it needs)
Splash of lime juice

I throw all these ingredients in the blender and liquify mine (if you like your salsa chunkier you could just mix these ingredients in a bowl.) Let it sit in the refrigerator for a couple of hours and serve it up!!

Enjoy!

Corn Salsa

Ingredients:

• 2 cups corn kernels (thawed-out frozen corn)
• 1/3 cup chopped red onion
• 1/4 cup chopped red bell pepper
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 to 2 tablespoons finely chopped jalapeno pepper (seeded)
• Salt to taste

Directions:

Combine all ingredients and serve.

I think it tastes best when it’s a little cold, or room temperature, but not heated.

If you've ever had the corn salsa at Chipotle, this tastes almost exactly like it. It's not exactly the type of salsa that you dip chips in, because it doesn't really stick to the chips, but it's great served on burritos. When I make this salsa, it's when I'm serving giant build-your-own-burritos, like at Chipotle or Freebirds. I grill chicken and/or steak, or I buy pre-cooked fajita meat, buy the giant tortillas, heat up a can of black beans (you can use refried or whatever beans you like), make instant rice (white or mexican), make some guacamole, make or buy some salsa, buy some sour cream and grated cheese, and have all those things in separate bowls where people can pick and choose what they want. You could also have diced tomatoes, shredded lettuce, etc. Anything Mexican that you like. It's a lot of little things to get ready, but it's not hard, especially if you don't make it all from scratch. I really like making the regular and corn salsa from scratch, but I take shortcuts on everything else. If Clint's not around to grill the meat for me, I just buy that pre-cooked, pre-seasoned fajita meat from Wal-mart, and it's actually pretty good. All you do is heat it up in a skillet for a few minutes.

Enjoy Burrito Night!

Easy Salsa

We LOVE chips and salsa at our house, and this recipe is good and easy - you just throw it all in the blender.

Ingredients

• 1 Can Tomatoes and Green Chilies (Rotel)
• 1 Can Whole Tomatoes, including the juice (14.5 oz. can)
• 1 fresh jalapeno (or you can used a couple of tablespoons of canned jalapeno)
• 1/4 cup Yellow Onion
• 1-2 cloves garlic, to taste, or you can used minced garlic from a jar, or garlic salt if you're really desperate
• 1/2 tsp. salt
• 1/2 tsp. Cumin
• 1/4 tsp. Sugar
• Little bit of lime juice
• Cilantro—I use half of a big bunch because we really like it, but you may want to use less if you don’t like a strong cilantro taste.

These are all approximated measurements - I don't measure my ingredients most of the time, so it tastes a little different every time.

Directions:

In food processor or blender, place jalapeno, onion, garlic, and cilantro. Blend for just a few seconds. (I use a blender for a smooth texture, but if you like chunky, use a food processor or hand chopper). Add both cans of tomatoes, salt, sugar, cumin, and a splash of lime juice. Process all ingredients until well blended. You can serve right away, but a couple of hours of chilling will improve the flavor. It’s even better the next day.

Note: You can use fresh tomatoes if you have them, but I would still add the can of Rotel, or at least some green chilies. You can also cook the tomatoes for a roasted taste. Place a few fresh tomatoes in a foil-lined casserole dish and cook on 400 for 45 minutes to an hour. I leave the skin on, but I cut out the stem part out before roasting. The skin will turn a little black, but that’s good. You can also roast the onions and garlic if you want.