We are back from Bulgaria! And I want to tell you all about it. But I haven’t even unpacked my suitcases yet, so instead of trying to get my jumbled thoughts all in a row…we’re going to talk about SALSA! 🙂
I love me some Mexican food. Especially chips and salsa or guac or pico de gallo…I could seriously eat it for every meal…Okay, maybe not breakfast…but all the other ones.
I highly prefer homemade dips, though, and this salsa recipe has become my favorite.
Can you tell I didn’t really measure?
I dump off some of the excess water from the tomatoes, and throw everything in the blender (or you could use a food processor).
Give it a quick whirl, and ta-da! The easiest, tastiest salsa!
This recipe makes quite a large yield, which is perfect for our hungry family. But you might want to cut it in half if you’re not up for consuming a couple of bags of tortilla chips! 🙂
If you’re like me and hate how fast fresh herbs (like cilantro) wilt and turn brown in the refrigerator, I have good news for you! Luke found (in the recesses of the internet somewhere) a really great method for successfully storing cilantro for 2-3 weeks! Woot!
Pour water in a mason jar, and put the stems into it. Then cover the top of the herbs with a sandwich baggie. Store in the fridge (not too close to the back, where everything freezes, at least in my fridge!). Quick, simple, and effective!
Let me know if you try the recipe! Hope you enjoy it!