Restaurant Style Salsa

I've been making this salsa over and over and over again the last few weeks.  We've just been plowing through it. 

Ridiculously fast to make if you need something for guests or a party or late night munchies, which is generally our case.  I'm having a hard time deciding if I like this salsa more?  Or pico de gallo more?  I think I must like them equally for different reasons.

I'm not sure why I didn't take better pictures of any of the batches I made.  All I did was take a quick pick in a plastic storage container.  We fancy.  Next batch (which won't be long) I'll try for some better pics.

Here's a band from my home state, Illinois - Blue Meanies with "The Infidelity Song".  -jen

 

RESTAURANT STYLE SALSA
Time: 5 minutes

Difficulty:  Easy
Makes:  4 cups
Need:  Food processor or blender

• 2 cans (14oz each) diced tomatoes, drained
• 1/2 onion, rough chopped
• 1 jalapeño, rough chopped*
• 5 medium-sized garlic cloves
• 1/2 cup packed cilantro
• juice of 1 lime (about 1-1.5 tbsp)
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

*For a medium spicy salsa, leave seeds in.  For a mild salsa, remove seeds.  For a hot salsa, add a second jalapeño.

No Cook Version:  Place all ingredients in a food processor or blender and pulse until desired consistency.

Cooked Version:  I prefer to actually cook the canned tomatoes in a sauce pan over a medium-high heat for about 15-20 minutes, then let them cool about 10 minutes before placing in a food processor or blender with all the other ingredients and pulsing until desired consistency.  Cooking them takes away some of the "tinny" taste from the can.  I've made it both ways and they're both good!  This is just my preference.

Kale Chips

The kale in the greenhouse has gotten massive! I had Justin bring me some tonight to make kale chips.  The kale bakes up so light and flaky/crunchy.  I can eat ridiculous amounts of these.  Super easy.  Super healthy.  Super cheap.  Pretty much, they're super.

Which made me think of Goldfinger's "Superman".  -jen

KALE CHIPS

Time:  20 minutes
Difficulty:  Way Easy
Makes:  however much kale you want to use

• one large bunch of kale
• olive oil
• salt and pepper
• grated Parmesan, optional

Preheat oven to 300 degrees F.

Remove kale leaves from stems and discard stems (or save in the freezer for soup stock!)  Tear larger leaves into big bite-size pieces.  Fill a Ziplock bag full of leaves.  Toss with 2 tablespoons of olive oil so that all the leaves are lightly coated (may need 3 tbsp if you really filled the bag).  Place in single layer on two baking sheets.  Lightly sprinkle salt and pepper over the top.  Bake for 17 minutes.

I like to sprinkle a little grated Parmesan or Asiago over the kale chips immediately after removing them from the oven.