There are a handful of foods that, when placed in front of me, can cause all semblance of self control to fly right out the window. Chips & salsa fall solidly into that category, so of course, they make an appearance at nearly every party and summer gathering we host. It’s such an easy dish to serve, and so universally loved!
Debates are had — at my house anyway — over what kind of salsa is best. There are savory salsas and sweet salsas, spicy versus mild, thick and chunky faces off with smooth, restaurant-style salsa. I’m sure your family has your own salsa opinions and favorites, but the two recipes I’m about to share are the front-runners for us.
This first one, well, it’s so popular at my house that I have never managed to snap a photo of it! It disappears that quickly! And of course, I don’t want to get my salty chip fingers on the phone. 😉
- 1 pound Roma tomatoes
- half of a white onion
- 2 serrano peppers
- 8 sprigs of cilantro
- 2 tbsp. vegetable oil
- 1/2 tsp. salt (plus more to taste)
- Roughly chop tomatoes, onion, cilantro, and serrano peppers. For a milder salsa, remove the seeds and veins from the peppers.
- Add chopped vegetables and 1/2 teaspoon of salt to a blender. Blend until the salsa has your desired texture. (You shouldn't need to add water, but if you do need to loosen your salsa up, add water 1 tbsp. at a time until the desired texture is reached.)
- On the stove over medium-high heat, heat vegetable oil in a medium saucepan.
- Add blended salsa to the hot oil, and bring to a boil.
- Reduce heat to low, and simmer for about 15 minutes.
- Remove from heat and taste. Add more salt if necessary.
- Salsa can be served warm, right off the stove, or it can be refrigerated and saved for later.
- 1 garlic clove
- juice of 1 lime
- 1/4 tsp. ground cumin
- This is a great recipe to use if you've just bought a basket of tomatoes from the Farmer's Market!
- 1 can corn, drained
- 1 can black beans, rinsed & drained
- 1 can Rotel tomatoes (run these through a food processor if you'd like smaller chunks)
- 1/2 red onion, chopped
- 1 small lime, juiced
- Combine ingredients in a bowl, and dig in!
- Eat at room temperature or chilled, whichever you prefer.
- Serve with thick tortilla chips or pita chips. You want something that won't break off in the salsa!