This is almost the last of the recipes from Doodle’s birthday party.
The menu was:
Guacamole, salsa, and corn chips
Roast beef, horseradish, and basil pinwheels
And, of course, birthday cake
We love my deviled eggs – I’ll post that one soon, too.
Making everything except the corn chips from scratch enabled me to give my daughter a lovely party with lots of food for a small outlay. And she’d prefer homemade to store-bought any day!
And now, on to the salsa. It’s really simple and quick, and wayyy less expensive than store-bought salsa. It also tastes a lot better than store-bought.
2 cloves garlic, crushed
1 jalapeno chiles, stemmed, seeded and finely diced
2 shallots, roughly chopped
1/2 cup cilantro, roughly chopped
2 14.5 oz. cans diced tomatoes
1/2 teaspoon cumin
1/4 teaspoon oregano
2 tablespoons lime juice
Put the shallot, jalapeno, and garlic into the food processor bowl and pulse a few times until they’re chopped very small. Add the cilantro and give it a whirl or two to chop the cilantro. Add the tomatoes, lime juice, and spices and pulse again until only slightly chunky.
Nutrition (per serving): 25 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 86.2mg sodium, 212.3mg potassium, 5.7g carbohydrates, 1.4g fiber, <1g sugar, 1.2g protein.
This keeps for awhile in the fridge, but you can also use freezer jars or ice cube trays to freeze it. I don’t can, but I’m sure it would be wonderful canned, too.