Dip In to Some Delicious Salsa Ideas
What is salsa? A chunky tomato dip. But it has the potential to be much more! Do not write salsa off. Make some first.
Dice a pound of tomatoes. Followed by a large onion. Really finely dice two cloves of garlic. Chop up some cilantro and parsley. Now dice a jalapeno. Throw the seeds in there too, if you want the heat (and you do want the heat). Throw in a tablespoon of olive oil, a palm full of both Kosher salt and pepper. Gently fold it all together so that it is fully incorporated. Throw it in your fridge and let it settle for about two hours. Done. Delicious, fresh, classic mild salsa dip.
That is the basic structure of most Southwestern salsa recipes. A lot can be tweaked. You can roast the peppers or tomatoes. You can add bell peppers. You can add cumin or chili powder. Swap out the white onion for red. Regardless, these variations are all still fresh and delicious. In terms of salsa nutrition, fresh salsa calories are definitively less than those you will find in a jar of the store bought.
The big difference in these Southwestern salsa recipes compared to what comes from NEW YORK CITY?! is that the salsa that you make at home will be one hundred percent fresh. With all natural, fresh vegetables. Not processed, canned goods. No chemicals. No added sweetener. And you will taste the difference. Trust me. So will everyone at the party that you bring it to. And when their eyes light up at how delicious it is, and you tell them how simple it is to make, they will be forever in your debt.
