Shauniece’s Special Spicy Salsa

Hey Blogger buddies!

Remember how I told you that every Saturday without fail, rain,or shine,snow or hail, sleet or tornado (OK maybe that’s a but much), but every weekend, there is a farmers market up the street from where I live. Yea, well this past Saturday, I walked up the steep hill with my cousin and aunt, because I really wanted some fresh organic tomatoes, which is very rare for me to want but I did.

Once we made it to the street fair, I went to every booth, looking for fresh ripe tomatoes. I saw vendors selling quail eggs, purple potatoes, persimmons, wheat grass, kettle corn, desserts, one vendor was even giving away free fruit trees, but not one person was selling tomatoes. I was so disappointed, I thought how could you not have tomatoes? They are one of the many staples in all types of cuisine. Maybe the vendors couldn’t find any tomatoes ripe enough to sell, or maybe on they’re way to the market, the tomatoes fell off their truck, and onto a free-way to get crushed my car wheels rolling 70 miles per hour…..

So when I got home, I told my mom all about what happened, and she, said to me ” Use the canned tomatoes we have in the pantry, because I’m not driving to the store in the rain. Your salsa will turn out just fine”. So I did as I was told, and my mom was right (she always is) it turned out perfect.

Ingredients:

3 medium tomatoes diced , or 1 14 oz can of diced tomatoes

1 to 3 jalapenos(depending on how manuch heat you want)

1/2 cup of finely chopped purple onion

2 tablespoons of fresh chopped cilantro

1/2 tablespoon of fresh lime juice (lemon juice is fine)

tortila chips (recipe below)

For the salsa: In a medium bowl, stir to gether all ingredients, refridgerate or serve immediately.

For the chips:

1 1/2 cups of vegetable oil

8 (6 inch) yellow or white corn tortillias, cut into 8ths

salt to taste

Heat oil in a medium large skillet to 370 degreese (medium high) . Drop tortiliias in a few at a time but don’t over crowd the skillet. Cook until golden brown. Serve with salsa.

January 26th, 2010 | ChefShauniece | No Comments |