Dear Readers,
It seems like forever ago that I began The Cooking Issue back in March. Forever or not, today we are making SALSA!
So grab an apron, a friend, a bag of chips, and a printed copy of this recipe. Let's get cooking!
Paul's Salsa Recipe
from the kitchen of Paul Hauth
MATERIALS:
- Apron (I strongly recommend that you wear an apron this time simply because of the ingredients we will be working with.)
- A large bowl
- Kitchen knife
- Cutting board
- Blender OR food processor
INGREDIENTS:
- 1 to 1 1/2 Onion(s)
- 1 Cayenne Pepper (or other fresh chili pepper)*
- 2 Cans of Tomatoes
- 1/4 to 1/2 Cup of grilled Bell peppers
- 1 Cup Cilantro
- 1 to 1 1/2 Tbsp Lime juice
- 2 Cloves Garlic
- 1 Tsp Sugar
- 1 Tsp Salt
- 1 Tsp Paprika
- 1/2 Tsp ground Black Pepper
- 1/2 Tsp Cumin
NOTES and INSTRUCTIONS:
* Substitute 1 Tsp Cayenne Pepper spice if fresh isn't available. Don't use habanero peppers unless you really like heat.
** Best if refrigerated overnight before use.
1. Combine the ingredients and pulse in a blender (or food processor).
2. Serve with chips or over a Mexican/ Southwest dish.
Until next time folks,
happy double dipping (in individual bowls of course)!