Salsa and Rice

I’ll admit a lazy part of me loves the convenience of jarred salsa. Drive to Safeway and spend $2.50 to 4 for a 16 ounce jar is too easy to do but it doesn’t mean the salsa is great tasting. Usually it is pretty sharp tasting but for me to make fresh I have to wait for tomato season. Fresh tomatoes are expensive 10 months out of the year here (all you can get is hot-house ones from BC and they run $4 to 6 a lb…ugh) so I played with making my salsa using canned tomatoes and fresh ingredients, it turned out great.The lime juice takes away the “canned” flavor of the tomatoes.

I used my Ninja Blender’s work bowl and the longest part of making it was adding everything into it!

Homemade Salsa

Ingredients:

  • 2 14.5 ounce cans petite diced tomatoes, undrained
  • 1 medium onion, peeled and chopped
  • 2 large jalapeño, seeded and chopped
  • 1 large lime, zested and juiced
  • 1 tsp garlic (2 cloves)
  • ¼ cup parsley – dried or fresh (or cilantro)
  • ½ tsp ground black pepper
  • Sea salt to taste
  • 3 big dashes Tabasco sauce

Directions:

Add everything to a high-speed blender work bowl or a food processor, process until the texture you like. Store tightly covered.

I served the salsa with this rice pilaf:

Black Bean and Corn Rice Pilaf

Ingredients:

  • 1 Tbsp vegetable oil
  • 1 large onion, peeled and chopped
  • 1 bell pepper (any color), chopped
  • 1 cup tomatoes, seeded and chopped
  • 1½ cups long grain white rice
  • 3 cups lower sodium vegetable broth
  • 1 cup frozen corn (regular or fire roasted)
  • 15 ounce can lower sodium black beans, rinsed and drained
  • 1 small lime, juiced
  • 1 Tbsp cilantro, fresh or freeze-dried
  • Southwestern cheese
  • Salsa to top
  • Tortilla chips

Directions:

Heat a large deep skillet over medium, add the oil, onion and peppers. Saute until tender, add in the tomatoes and rice, stir for a few minutes, Add the broth, corn and beans, bring to a boil. COver tightly, turn down to medium-low and cook for 20 minutes. Turn off the heat, stir in the lime juice and cilantro, tossing to coat.

Serve with cheese and salsa on top, along with some spicy crunchy chips.

Serves 6 large portions.

PS: Also makes a great burrito filling.

~Sarah

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Comments

  1. I’m sitting here right now with wine in one hand, tortillas in the other – i need this dip!

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