Sunday, August 19, 2012

August 19- Salsa Explosivo

This recipe was given its name for a reason. No, it is not for the spicy firework of a kick that goes off in your mouth (although you can make the recipe as hot as you want, depending on how well you seed the peppers). In reality, this tasty little dip was named for the way the mom's original recipe blew up in my face (not literally, thankfully) when I tried to make it on my own. 

A few lessons learned in the process...
1. When making salsa, be sure to test your food processor before you chop your veggies. This will ensure that your food processor works. 
2. When you receive a kitchen appliance as a wedding gift, be sure to use it within 90 days of purchase so that you can return it if it does not work. 
3. The troubleshooting hotline for most kitchenware companies are closed on the weekends. 
4. Blenders are good for more than smoothies and breakfast shakes.
5. When disaster strikes, put on a smile and make do with a good backup plan. 

Despite the blowup, it tasted good in the end. 
A little thinner than I usually prefer, but the flavor was still right. 

Salsa Explosivo
6-8 medium-large tomatoes
1 bunch green onions
1 bunch cilantro
4-5 yellow chilies
2 small green chilies
1 small onion
1 small can tomato sauce
1 cup water
salt to taste

Use a food processor (or your faithful blender) to shred ingredients. 
To ensure desired chunkiness, shred ingredients separately and combine into large bowl. 

No comments:

Post a Comment