Thursday, March 8, 2012

Food on the brain

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.

 Halve one red and one orange bell pepper, chunk up a small onion or halve a large one, and add 7 or 8 garlic cloves. Roast until blackened.
Pulse in food processor just until chopped up, not until pureed. 
Measure out one cup of fresh cilantro and then chop it up. 

Pour can of tomatoes into a bowl, add your chopped up pepper mixture, and mix until well combined. Add cilantro, salt, and cider vinegar. Mix together and it will look something like this. And yes, I put that whole bite in my mouth. 

 It went well with taco salad made with bulgar burger, and it was the first to disappear on my kids' plates.

  Fresh Salsa
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.

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