We all have those people in our lives close to us, whether friends or family, that think like we do, finish our sentences, or read our minds. My sister Kandice knows me so well that when I say, “Put your worst arm backwards,” during a game of Catch Phrase, that I mean, “Put your best foot forward.” My friend Laura is consistently finishing my thoughts and sentences and vice versa-well, we do work together all day. And I’ll find myself cooking a lot of similar things that my friend and pro blogger Christine is cooking on the same day, like pasta and fresh vegetables or homemade salsa.
My dad gave me a fairly decent of harvest from his organic tomato garden recently, and I had full intent of making a fresh spicy tomato salsa. The same day, my friend Christine made this amazing strawberry salsa with some cinnamon sugar chips. I’ve had those cinnamon sugar chips she makes too and they are yummy, especially with a mango citrus salsa!
Well my day got away with me that day (more like 4 loads of laundry and ‘meet-the-soccer-coach’)and I didn’t get to that salsa, but I had those cinnamon chips in my head all the next day. So much so, that I had to go home and make some. And have chips. And salsa.
So I made that tomato salsa with my own modifications of course, to go with the big bag of fresh tortilla chips we picked up this past weekend for Friday night family movies and tacos.
Cannibal Can-able Salsa
9-10 vine ripe tomatoes
4-6 jalapenos, seeds removed (watch the seeds and avoid eye contact!)
1/2 onion, roughly cut
1/2 bell pepper, roughly cut
1 green onion, roughly cut
4 cloves garlic, peeled
1/3 cup cilantro
2 Tb vinegar
2 Tb sugar
3/4 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Boil 6-8 cups water and add tomatoes. Boil tomatoes for about 5 minutes, until skin begins to break open. Remove to plate to cool slightly. Carefully peel tomatoes and remove woody stem area.