Blog Archive
Send Me a Message
Search Recipes
Subscribe to Cooking with Mel
Certified Yummly Recipes on Yummly.com
my foodgawker gallery

 

My KitchenArtistry Gallery

 

 

 

Loading..

Follow CookingwithMel on Twitter

10:09AM

Homemade Salsa

I feel like I start my blog posts in the same way every day: It is {fill in the day}. That’s simply boring. So I am not going to do that today. Instead, I am going to tell you that my house feels empty now that Nick and GP are both gone. It’s weird to have somebody leave after being here for a couple of days; routines change and I like to believe I adapt pretty well. It’s nice to talk to somebody other than Pippy every day.  Plus, GP is incredible to talk to.

I have had the pleasure of knowing some pretty brilliant people; I’m glad I’m dating one of them & he happens to know a couple of others. Life is so much better with smart people to talk to – I am not being a jerk, either. But when you have similar world interests or are intrigued by something or somebody, life becomes more interesting and less boring.

Over the weekend I got this brilliant idea to make Homemade Salsa. I mean, it was the Super Bowl on Sunday and I had two men to feed; who were also going to be drinking beer.  Really what could be a better addition to a case of beer than Homemade Salsa & Chips?

This is an INCREDIBLE recipe. If you consider making salsa, USE THIS RECIPE!

Nutritional Information:

Calories: 327
Fat: 2.2 g
Carbohydrates: 68.2 g
Fiber: 19 g
Protein: 12.9 g
Points+: 0*

Here is what you will need:

Recipe Adapted from One Particular Kitchen

  • 12 roma tomatoes
  • 10 to 12 Serrano peppers, remove caps
  • 1 large onion
  • 8 cloves garlic
  • 1 tablespoon salt
  • ½ tablespoon lime juice
  • 1 ½ cup cilantro

Directions:

  • Preheat oven to 375 degrees F
  • Halve the tomatoes and onions. Lay cut-side up on a cookie sheet along with the peppers and garlic

  • Roast until the onions are nice and translucent, tomatoes are soft and peppers are getting a nice char on them
  • Remove and let everything cool a bit, then run everything through the food processor with the lime juice, salt and cilantro
  • Stir it together and EAT, EAT, EAT!

This salsa made it one day. There was no hope for it to last more than 24 hours. I am being completely serious. If you are a salsa and chip eater, DOUBLE THIS RECIPE! You will thank me later. Plus, it’s easily stored in a mason jar in your refrigerator, so you don’t risk loosing anything!

I hope you give it a try!

Until Next Time,

Happy Creating

Pin It

« Loaded Jalapeño Poppers | Main | Sweet and Salty Cupcakes »

Reader Comments (6)

Mel, I'm all over this! Thank you! Love, Cindy

February 8, 2012 | Unregistered CommenterSweet Tea With Cindy

I reslly LOVE the idea of roasting all the veggies, so I'll definitely give this a try. Mel. May have to cut down on the serranos though. Not that I'm chicken or anything ;)

February 8, 2012 | Unregistered CommenterMichele

Can't get simpler than this. I love the idea of roasting the stuff together. Must taste so GOOD!

February 10, 2012 | Unregistered CommenterDeeba

Can't get simpler than this. I love the idea of roasting the stuff together. Must taste so GOOD!

February 10, 2012 | Unregistered CommenterDeeba

HI Mel :)

This recipe sounds great and I cannot wait to make it. Just a question: If all the ingredients in this are 0 points plus value vegetables, how come the recipe is 8 pp values???

Thanks. Atoosa

February 24, 2012 | Unregistered Commenteratoosa

Hi Atoosa! That's a great question. Tomatoes are very high in carbs, which is where the points are coming from. I felt like I was lying by not putting the info up there. In reality if you don't eat all of the salsa in one sitting it will likely be no points. It's like when you buy salsa at the store, even though it's all no point ingredients there is still nutritional info and if you calculate it there will be points!

I hope this helps! Thanks for the question! && welcome to my little foodie world! I'm glad to have you! :)

February 24, 2012 | Registered CommenterCooking With Mel

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>