It's a Sunday afternoon in September and that means you will find me cheering on my New York Giants football team. And that also means I'm doing some snacking.
Now obviously, most football snacks aren't that healthy, but this is one chip and dip you can munch on and not feel guilty about.
I got this salsa recipe from my former colleague, Ted Koppy, and I make it all the time! In addition to enjoying this salsa as part of your traditional Mexican fare, you can also add a spoonful to the top of some chicken cutlets or maybe even add a little to your cheese omelette.
Ingredients:
5 lbs plum tomatoes
2 tbsp kosher salt
a handful of green onion
1 tbsp oregano
3 tbsp parsley
4 cloves fresh garlic
2 tbsp cumin
1 tbsp fresh ground black pepper
2-3 jalapenos (depending on how hot you like)
Juice of one lemon
Combine all ingredients in cuisinart and pulse. If needed, strain extra juice and serve with nacho chips.
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