![]() ![]() You’re going to need two cans of stewed tomatoes (yes, stewed tomatoes–they’re not just for your grandma anymore), half a red onion, a couple cloves of garlic, some kosher salt, a handful of cilantro, and a big, juicy lime. And it’s significantly cheaper, especially since you probably have most of the ingredients in your cupboards and your fridge. You know that fancy salsa in the plastic tubs at the grocery store? This is kind of like that. I started making this salsa when my husband and I were in college, dead broke, when fresh produce was a luxury and Mexican restaurants were a distant dream. If I can put salsa on it, you can bet that I’ll be putting this salsa on it. I still love it–on eggs, omelets, tacos, salads, fajitas, black beans. We don’t have great Mexican food in my particular neck of the Louisiana woods, so I could dream dreams of street tacos and fish tacos and burritos, but when push comes to shove and I finally find myself with some good Mexican food, it all comes down to the chips and salsa. ![]() If I’m going to fall off the healthy eating wagon, it’s going to be while I’m firmly grasping a bag of tortilla chips. I have a deep and abiding weakness for chips and salsa. ![]()
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