Monday, August 2, 2010


I love salsa dancing. I learned how to dance in Mexico, and so even though I'm not very good, I just love the music and the people who do it.

I also love salsa.

But I'm kind of picky. Does that surprise anyone? It shouldn't. But when you make your own food, you can be as picky as you want!

I'm picky with salsa in that it's gotta be really finely chopped and blended. No chunky salsa here, people.

But this recipe obviously works either way, if you and I are opposites!

Here's the cast of characters (the recipe is at the end):

I spent FOREVER chopping all of that, and throwing in some roasted jalapenos, salt, and pepper, as well.

This is probably perfect for most people.

Not me! It needed a spin in the food processor.


Let the salsa hang out in the fridge so all the flavors can get to know each other. Then grab some chips and some of your favorite people and dig in!

Salsa (from Alton Brown)
6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos
2 roasted jalapenos, minced
1 red bell pepper, diced
1/2 red onion, finely chopped
1 tbsp olive oil
1 lime, juiced
kosher salt and pepper to taste


  1. No cilantro??!! That's a mistake. Friend, it's not really great salsa unless there's cilantro (though the pictures could have fooled me) :-)

  2. Nice! Looks delicious.

    And Alton Brown is one of my favorites - the man is awesome. Have you seen his Thanksgiving address to the employees of Google at their headquarters? Check it out sometime...