My dear friend, T (of 178andwine), moved to the midwest last summer. Here's the problem (besides me missing our 5 a.m. workout sessions which managed to counteract our 7 a.m. coffee-and-cream, 7 p.m. margarita or beer, and 8 p.m. movie-theatre popcorn sessions) - the Mexican food scene just isn't what it is in Colorful Colorado.
I am proud that she, quite the cook and gourmand (can I call someone who makes a mean chili+Velveeta dip a gourmand?), has adopted my salsa recipe as her own. Here it is:
1 28 oz. can whole tomatoes
1/2 fresh jalapeno, seeded
1/2 bunch cilantro (no stems)
1t whole cumin seed
1/2 t salt
3 cloves garlic
Put the jalapeno, cilantro, cumin, and garlic in the food processor and chop until fine. Pour off a bit of the juice from the tomatoes, add them to the food processor along with the salt and process until smooth (no chunky salsa allowed in this house... K's rule). Adjust the salt and dig in. This keeps well in the refrigerator for a week or so.
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