Make this Fire Roasted 15 Minute Salsa for your next Mexican fiesta! Whip it together and put it on tacos, burritos, nachos, or enchiladas. Or skip the rest and just scoop it into your mouth with a good tortilla chip. You choose.
I’m feeling especially frazzled lately. Lots and lots and lots of balls in the air, and I can’t seem to drop any of them. I really just need to be a better juggler. I think there is a medication for that, but for now? Somehow they are all staying in the air.
I could run down the list of ALL the thing that I have to do this month, but seriously? Everyone is busy. You don’t need to hear my list. And besides? That list is filled with things that I love, and that I (mostly) enjoy, so complaining about them just seems kind of…lame.
Anxiety is a weird weird thing. You can coast along for ages and think things are really great, and them BAM. Like a brick wall appearing out of nowhere, you are literally crawling out of your own skin for no apparent reason, and worried about all.the.things. Every detail. Of things that don’t even NEED any of that worry.
Good thing I have an awesome husband who is willing to do things like shopping and cooking for me when I have a ton of other computer-y things on my “to-do” list. That man, you guys. He made this salsa is 15 minutes, and THEN whipped up dinner for the kids on top of it too! Did I mention lately that I love him? Because I need to more. Way way way more.
Jeremiah picked up these Fire Roasted Diced Tomatoes the other day on his way home from work.
They worked PERFECTLY in this salsa.
It’s hard to find good fresh tomatoes this time of year, and even when you do? Fresh tomatoes can be really acidic and hard to work with at times. They tend to take a long cook to mellow out a bit, completely defeating the “quick” part of this particular recipe.
All you do for this is to quick grill your peppers and tomatillos, and then into the blender they go with the rest of the ingredients and the tomatoes.
Perfect flavorful salsa with just the right amount of heat.
I can’t WAIT to see what it tastes like tomorrow after the flavors get a chance to meld! It was fabulous right out of the blender, and this stuff only improves with age.
- 1 - 15 oz can Hunt's Fire Roasted Diced Tomatoes
- 4 whole tomatillos peeled
- 2 jalapeño peppers
- 1 small white onion
- 3 cloves garlic
- 1 tablespoon chopped cilantro
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- Grill the peppers, garlic, and tomatillos over high heat until marked, about 10 minutes. Turn frequently to make sure they don't burn.
- Place all ingredients into a large blender, and pulse until the desired consistency is reached.
- Serve immediately if desired, or refrigerate overnight to let the flavors meld.