Salsa!

I have caught more than one friend or family member licking their bowl after eating some of this fabulous salsa!  One principle I go by is eat what you like, don't use an ingredient if you don't like the smell of it.  You nose can tell you a lot, I use my sense of smell almost more than my taste buds in the cooking process.  I am going to offer you a base salsa recipe, to which you can add what ever fruits, vegetables, legumes, cheese, or level of heat your little heart desires!  Enjoy!

Jennifer's Salsa:

Simple Salsa base consists of these 6 simple ingredients puree together in a blender or food processor.

1. 2-3 very ripe red tomatoes whole.

2. Champagne Vinegar or any fancy white vinegar with a mild tang.

3. Agave Nectar or whatever sweetener you like or have on hand. (my friend uses brown sugar, I        sometimes use stevia)

4.  Mexican spice mix. ( I will list below my bulk Mexican spice recipe I make and add to any south of the border dish I create.)

5. The juice of two limes.

6. Olive oil

*Blend all these ingredients very well, if you are in a hurry add your veggies etc. to the blender and pulse.  If you want to be more fancy dice all your other ingredients.  I try to use at least 4 different color vegetables; like orange & yellow peppers, red onion, green cilantro & parsley, white corn, black beans, peel and juice your tomatoes before you dice so you get the best meat. (parsley is a nice substitute for cilantro)  The sky is truly the limit with salsa, I think that's kind of the point, its a nice way to use up all your little bits left from cooking.  When you invest in organic foods, like we do, nothing goes to waste!

Jennifer's Mexican Spice Blend:
Cumin, Cumin, Cumin. ( I recently found roasted ground Cumin, even better!)
Paprika, Paprika (again smoked or roasted varieties are better)
Garlic powder
Onion powder
Garlic Pepper
Chili powder
Dried green onion & chives
Dried Parsley & Cilantro
Sea Salt
Optional: Dried essence of lime, Cayenne pepper, crushed red peppers, ground red pepper.

*Enjoy with chips, layered dips, heated with a half brick of cream cheese and used as a enchilada base, dump in your pot of chili and give it a fresh makeover!

Create something new!  ~Jennifer