Hola, mis amigos! Today is National Tortilla Chip Day and that’s one good reason to pull out a salty, crunchy snack. Tortilla chips go with everything from salsa to guacamole, soups, and a variety of other appetizers. A bowl of chips and salsa after school is a great way to eat, talk, and connect with your kids! (You might even find out who your son is thinking of asking to prom!)
Some of my neighbors are salsa masters, but since we aren’t getting any of their garden goodness this time of year, we love making this easy salsa recipe.
EASY BLENDER SALSA-adapted from Studio 5
28 ounce can of tomatoes with juice
2 (10 ounce) cans diced tomatoes and green chilies
1/4 cup chopped onion
1 clove garlic, minced (we love the bottled ready to used minced garlic)
1 whole jalapeño, diced (remove seeds if you don’t like heat)
1 teaspoon sugar
1 tsp. salt
1/2 tsp. cumin
1/2-1 cup fresh cilantro
1 lime, juiced
In a large food processor or blender (seriously-large, this makes a lot of salsa!), combine all ingredients. Pulse until you get the consistency you’d like. Taste and adjust the seasonings, if necessary. Let it sit in your fridge for at least an hour before serving (which is almost impossible – we can’t wait)!
We’re excited to be linking up with the Real Housewives of Riverton today!