|Spice up that salsa!|
If you’re anything like me, you like a good chunky salsa and not wimpy, mostly liquid salsa. When having people over, you want to serve the good stuff but you don’t want to make it totally from scratch. Here’s a quick fix. In just a few minutes you can take ho-hum jarred salsa and turn it into something really great. Here’s how to make a killer salsa with very little effort.
Take that 16-ounce jar of boring salsa, pour it into a medium bowl, and add these items:
1 diced white onion
2 Tablespoons of diced pablano or jalapeno peppers, including the seeds (leave out the seeds if you like mild salsa)
1/4 cup canned black beans, rinsed and drained
1/4 cup of canned shoepeg corn or regular corn, rinsed and drained
1 Tablespoon crushed pineapple, slightly drained
minced garlic to taste
crushed red pepper flakes to taste
Chili powder to taste
hot sauce to taste
1-2 diced fresh tomatoes, to taste
chopped cilantro to taste
salt to taste
a splash of lime juice or vinegar
Mix well and adjust to your taste if needed:
Add more tomatoes and/or pineapple if the salsa is too hot.
Add more onions, tomatoes, corn, and/or beans if it’s too thin.
Add more salt if the salsa is too sweet.
Add more hot sauce and/or red pepper flakes if it’s too bland. You could also use some cayenne pepper if it needs more heat.
Add more crushed pineapple to taste.
Get the chips ready & serve! Enjoy!