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This is the newest salsa recipe flying around the foodie blogosphere. It started with Pioneer Woman and then Brown Eyed Baker got her hands on it and then I got my hands on it and had to modify it according to which ingredients I had on hand. Now it’s been “Amanda approved,” which is apparently a *big* deal. My friend Amanda says she judges Mexican restaurants strictly on their salsa. If the salsa is good, she’ll return. If not, she won’t bother with a repeat visit. She took one bite of this salsa and said, “I’d come back to this restaurant! This is delicious!” And then I bought her and her boyfriend a costco sized bag of tortilla chips and they went to town and ate almost 3 cups of the stuff. In one sitting. That’s kind of disgusting, but like I said, this girl likes good salsa.
For those of you that think salsa is difficult to make, think again! This recipe took about 3 minutes to make, and that is no exaggeration!
Adapted from Brown Eyed Baker
- Add all ingredients to an 11-cup capacity food processor (this makes a lot of salsa!). Pulse until you get desired consistency. Taste and season with additional onion, cilantro, lime, or salt as desired. Serve with your favorite tortilla chips. Store leftovers in the refrigerator, if there are any.