Since this is my first real recipe post, I should preface this by saying that Google taught me how to cook. Well, that's a bit unfair. I Google almost every recipe I make, but Mom taught me how to make things taste good. As a teenager in the kitchen (sooo long ago) I watched my mom. I helped too, but with her bomb cooking skills it was better for everyone if I just watched most of the time.
Shout out to Mom for using spices, olive oil and lemons. Lots of lemons. And kudos for not measuring things. With cookies or cake or a new recipe or whatever yeah, sure, but when you have to get dinner on the table?
Ain't nobody got time fo dat.
Somewhere in two years of cooking on my own I became a non-measuring monster. Sometimes it gets me, well the food, into trouble. But most of the time it's worth it. TRY IT! Plus, when everything turns out and hubby walks in the door as you just happen to be pulling dinner out of the oven, you will have the guilty pleasure of knowing that you hardly measured anything. What a pro.
On that note, here's a recipe I found online (don't ask me where) a few weeks ago that I've made three times now. Yummers! I've included the measurements, but I usually tweak it.
Tweaking is the key to making food that tastes good to
you.
Food Processor Salsa
1 can (28 oz) Whole Tomatoes With Juice
2 cans (10oz) Dice Tomatoes and Green Chilies
1/4 cup chopped onion (I've left this out on accident and it still tasted great)
1 clove Garlic, minced (But if you're using a food processor, you only need to chop it into chunks)
1 whole Jalapeno, quartered and sliced thin (This matters or you get random huge bites of jalapeno...ah!)
1/4 teaspoon Sugar (flexible, this helps balance the acidity of all those tomatoes)
1/4 teaspoon Salt (flexible, really to taste)
1/4 teaspoon Cumin (I usually add in more)
1/2 cup Cilantro (I usually just lop off half of the bunch and throw it in there)
Juice of 1 lime
Combine all of the ingredients in your food processor/blender, then pulse about 10-15 times. AND THAT'S IT! Doesn't that just make you want to make salsa allll the time? It's a great snack and it's a cheap recipe, so nothin's stopping you now!
Throw it in the fridge and it keeps for quite a while. One batch only ever lasts my husband and I about a week, but it tastes just as good at the end of the week as it did at the beginning. We eat it with scrambled eggs, chips, or mexican food...or a spoon (shhh).
***NOTE: This is a BIG batch. A 12-cup food processor would be ideal, but I use my 9-cup one and just spoon a bunch out before I take the container off of the base so that it doesn't spill everywhere (am I even making sense?). I'm guessing a blender would work just fine for this recipe too, but I haven't tried it yet.
Have fun NOT measuring!
XO,
Emma
