New in the Kitchen

All the veggies getting tender together.

Green Salsa! Yummm.  The perfect thing to set out with some chips for the game today (Chargers have a “bye week” this week, but we are still watching and enjoying the games)!  We made some up last weekend and are still enjoying it! Happy Sunday!

Ingredients:
Olive oil
1 yellow onion, roughly chopped
2 green bell peppers, roughly chopped
1 yellow bell pepper, roughly chopped
2 jalapenos, seeds removed (or not, depending on how hot you want it), roughly chopped
3 poblano peppers, seeds removed, roughly chopped
3 cloves garlic, crushed
1 bunch green onions
2 tablespoons ground cumin
2 teaspoons chili powder
¼ cup Mexican Hot Tomato Sauce (we use El Pato Tomato Sauce (Mexican Hot Style) which we buy at Vons)
½ cup cilantro
1 teaspoon garlic salt
1 tablespoon hot sauce (we used Cholula)
2 teaspoons red pepper flakes
Salt and black pepper, to taste

Putting all the ingredients in our food processor to puree...then, VOILA, we had salsa!

Directions:
1. Saute onion, bell peppers, jalapeno, and poblano peppers until tender.

2. Add remaining ingredients (except cilantro) and simmer for 10-20 minutes to let flavors combine.

3. Pour into a blender or food processor, add cilantro, and puree.

4. Put into a bowl and cover tightly. Chill for 3-5 hours then serve with tortilla chips.