You may not expect with the last name of Smith that I would be a salsa aficionado. Still, I pride myself in my Mexican cooking, and I’ve even had Mexicans say that may salsa is “really good for a white girl.” I have tried one salsa recipe after another, searching for my favorites. Lucky for you, you don’t have to search: Here are two awesome salsa recipes for the taking:
Salsa for a Crowd
This salsa is very tasty. It uses green onions, and you might think it calls for too many of them, but since green onions aren’t as strong in flavor as white or yellow, you’ll need to use them all. Also, since the salsa uses mostly canned ingredients it is pretty quick to make.
3 cans (28 oz) stewed tomatoes, Mexican- or regular-style
3 med fresh tomatoes, diced
3 whole bunches of green onions, chopped
1-2 cans (4 oz) chopped jalapenos, depending on how spicy you want your salsa
2 cloves of garlic, pressed
1 bunch fresh cilantro, chopped
1 can (7 oz) diced green chiles
1 can (15 oz) tomato sauce, optional
Combine all ingredients, adding tomato sauce last to your desired consistency. Store in glass jars in fridge for up to a week. Makes 6 cups–plenty to share!
Tip: If I am not making this salsa “for a crowd,” I generally cut it down by about a third.
Tomatillo Salsa
This makes a salsa verde, or green salsa. In certain areas of the country, canned tomatillos are really hard to find. Look for them in the Mexican food section or at specialty grocery stores. The hardest part is finding them, because the recipe itself really couldn’t be simpler.
1 can (28 oz.) tomatillos, drained
1/2 bunch cilantro, stems removed
1/4 cup sugar
4 slices nacho jalapenos
Place all ingredients in blender and blend thoroughly. Enjoy!
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Chili Relleno Casserole and Green Chili Rice
**Marily writes for the Frugal Living blog here at Families.com