Don’t tell anyone I told you this secret!

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Appetizer / Mexican

RED AND GREEN SALSA

Want to impress your friends and tell them that you made your own salsa? After tasting this salsa your friends will think you should open your own Mexican restaurant.  All the ingredients are in your pantry and refrigerator.  The blender does all the work and the salsa will be ready in five minutes.   On a 104 degree day, like today in California, you will be thankful not to need your stove.  This salsa is delicious over eggs, tacos, quesadillas, burritos, or simply with tortilla chips.  Will the salsa taste better if you boiled the tomatillos and roasted the tomato or chiles yourself? Yes! Will your friends who do not make salsa be able to tell the difference? No.  Don’t tell them you used canned products.  Your secret is safe with me.  We slaved all day in the kitchen,  right?

Time-5 minutes

Servings-4-6

Ingredients for Green Salsa

1 12 ounce can of whole tomatillos, 1 4 ounce can of diced green chiles hot, palmful of fresh cilantro, 1/4 cup of chopped white onions, 1/2 tsp of garlic powder, and 1/2 tsp of salt.

Ingredients for Red Salsa

1 14.5 ounce can of stewed tomatoes, 1 4 ounce can of diced green chiles hot, palmful of fresh cilantro, 1/4 cup of chopped white onions, 1/2 tsp of garlic powder, and 1/2 tsp of salt.

Green Salsa Preparation

Simply add tomatillos juices drained, green chiles, cilantro, onions, garlic powder, and salt into blender and blend until smooth.  Add 1 tablespoon of water if salsa is a little chunky.

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Any brand will be fine just be sure to drain the juice that the tomatillos are in.  The green chiles come in hot, medium and mild.

Red Salsa Preparation

Simply add stewed tomatoes, chiles, cilantro, onions, garlic powder, and salt into blender and blend until smooth.  Add 1 tablespoon of water if salsa is a little chunky.

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This is what a palmful of cilantro looks like.

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When buying stewed tomatoes you will find Mexican and Italian stewed.  I try an avoid a pre-seasoned tomato.  I want to be able to control where the flavor goes.  Enjoy!

Cook’s note:

  1.  This is just a basic recipe you can experiment with different chiles and varying degrees of heat.
  2. I’ve gotten some feedback from friends that my recipes can be a little complicated.  I wanted to show you that I take shortcuts like anyone else.  An authentic salsa recipe will eventually turn up on my blog.  However, this is a great place to start.
  3. The tomatoes and shredded lettuce in the cover photo is not part of this recipe.  I made tacos tonight while blogging.  Salsa was good with the tacos!

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The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.

1 Comment

  1. karen ford says

    Sounds yummy. Bring it to Mimi’s pool Party this Sat!!!

    Sent from my Verizon Wireless 4G LTE DROID

    Karens Kitchen wrote:

    Karen Quinones posted: ” RED AND GREEN SALSA Want to impress your friends and tell them that you made your own salsa? After tasting this salsa your friends will think you should open your own Mexican restaurant. All the ingredients are in your pantry and refrigerator. The blen”

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