15 Minute Salsa

Since I also cannot buy salsa during this whole elimination torture thing (most have celery and onion, which are two no-no’s at the moment), I whipped this up so I’d have something to eat at my book group, since I’d gotten “regular” allergen-filled food for everyone else.  I wasn’t going for culinary genius, but just something incredibly quick that wouldn’t be awful, based on what I had in the fridge and cupboards.  And when it was done, I was surprised that it came out so well, and Mary Kate suggested I write it up on the blog.  If you are not avoiding onion, you can add an small onion to this and I’m sure it would be lovely. You need a food processor to do this one.  I tried it in a blender, but I just didn’t get the result I wanted.  This is also a fast one, the fifteen minutes includes washing the food processor (if you have the jar of taco seasoning made up ahead of time).

15 Minute Salsa  

• 1 red bell pepper, de-stemmed and de-seeded, and cut into large chunks.
• 1 jalapeno pepper, de-stemmed and de-seeded, and cut into large chunks.
• 4-5 cloves of garlic, peeled with the stem end trimmed
• 5 tomatoes, stem end trimmed, and cut into eighths (I don’t seed my tomatoes because I don’t mind seeds, but if you do, feel free to take them out, but you might want to add another tomato)
• 2 Tablespoons of Taco Seasoning (see recipe from our Taco Beef for Tacos, Salads and Nachos post)
• 1/3 cup of red wine vinegar
• 1 Tablespoon of olive oil

De-stem, de-seed and cut red bell pepper and the jalapeno pepper into chunks.  Trim stem ends of garlic.

Core tomatoes and cut them into eighths.

Put peppers, garlic and tomatoes into your food processor.  You may need to do this in batches, I have to because my food processor is on the small size.  Have a large bowl read to dump your batches in. Pulse until you get the consistency you like. I prefer it a little more processed.

Once you have all your processing batches in the large bowl, stir it well so that all the peppers, garlic and tomatoes are well mixed through out the salsa.  Your veggies may look a little frothy, but that’ll sort out once you add the remaining ingredients. Add the taco seasoning, red wine vinegar, and olive oil.

Mix all the ingredients together with a spatula making sure that all the spice mixture gets evenly distributed.  This makes about 5-6 cups of salsa so it’s a great recipe for a party.  Enjoy!