It seems like since my success at finally having a working meal plan began, I have been making lots of yummy new recipes. This has resulted in there being more pictures of food on my camera's memory card than there are of my kids. As I have mentioned before, we love Mexican food. So, I was delighted with the result of a new salsa recipe that I came across. I changed it up quite a bit because I didn't have fresh tomatoes and I didn't want to use any hot peppers because I knew my kids would be eating it. It came together very nicely.
It went well with taco salad made with bulgar burger, and it was the first to disappear on my kids' plates.
1 28oz can crushed tomatoes
1 orange and 1 red bell pepper
1 small onion
7 to 8 garlic cloves
Bunch of fresh cilantro
1 1/2 tsp salt
1 Tbsp cider vinegar
1. Slice up the peppers and onion and place them on a sprayed cookie sheet. Add whole garlic cloves. Roast in a 450 degree oven, stirring frequently, for 15 to 20 minutes or until blackened.
2. Put roasted vegetables in a food processor and pulse until chopped up, not until pureed.
3. Add chopped veggies to the tomatoes in a medium sized bowl and mix well.
4. Measure out 1 cup of cilantro leaves and then chop them up.
5. Add cilantro, salt, and cider vinegar to salsa and mix well.