Cumin & Lime Salsa
September 15th, 2009 by Beth
When we were engaged, my husband and I registered for the Cuisinart Duet, a combination food processor and blender. Beyond making frozen beverages, I had no idea what I would use these small appliances for, but I registered for them because it was the thing to do and they seemed potentially useful. While unpacking our shower gifts, I thumbed through the enclosed recipe booklet and was surprised to see that many recipes called for the blender, including salad dressings and (Mike’s favorite!) salsa. Thinking that Mike would be equally interested, I shared the news with him: “Guess what? We can use our blender to make more than just frozen margaritas!” Mike responded with “Like frozen daiquiris?” While I ended up using the food processor to make salsa, I often remember this exchange and smile.
We go through lots of salsa in our house. Not only does my husband love it, we often serve it as a simple appetizer when friends visit for dinner. While I think there are plenty of excellent jarred salsa, homemade salsas remain my favorite. I started making this particular salsa a few years ago based upon a Chili’s salsa copycat recipe. Over time, I’ve modified it to suit our particular tastes. That’s the beauty of salsa: it’s completely customizable, super-easy to make and almost impossible to run.
Now go grab your food processor or blender, a bag of chips and maybe even a frozen margarita!
Cumin & Lime Salsa
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
1 tbsp teaspoons chopped (canned, not pickled)
1/4 cup yellow onion, diced
1/2 tsp garlic powder
1 tsp cumin
1/2 tsp chili powder
1 – 2 tsp lime juice
1/4 tsp sugar
1. Pulse japapenos and onions in food processor.
2. Add both cans of tomatoes, garlic powder, cumin, chili powder, lime juice and sugar.
3. Process all ingredients until well blended, but do not puree.
4. Place in covered container and refrigerate for a few hours before serving.
Tags: Mexican
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