Do you know how many kids ate waffles at my breakfast table this morning? Ten. TEN!! Well, technically one ate rice cereal and another had mama's milk, so only eight ate waffles, but still, TEN KIDS AROUND MY TABLE!!
We love us some Jim!
My sister, her husband and their cutie-tootie kiddos are visiting us from Switzerland, and we are loving every precious minute of time we get to spend together. Yes, it's a little crowded here, I mean 14 people under this roof....whoa. If you divide the square footage of our Hobbit hole by 14, that means each person gets about as much space as a bunny hut to make themselves cozy. But, on a positive note, the walls are still in tact (for the most part), there is beer in the fridge and the city pool and park are just around the corner should anyone happen to need a break from the closeness. I mean, coziness.
Whenever my sis comes home, her one and only culinary request is for Mexican food. Of course, we could go out to eat, but since 10 kids 13 and under at a restaurant might be a bit much for my nervous system, I was happy to honor her request right here in mi cocina.
I bought all of the ingredients for carne asada, fresh guacamole, cilantro lime rice and of course margaritas! True to form, I forgot ONE thing. Salsa. Um, hello?? This is not a minor Mexican meal ingredient! One does not simply sip a margarita without chips and salsa! Thankfully, I had the necessary ingredients to whip up a batch of some homemade. My forgetfullness turned out to be a blessing in disguise, because I don't think I'll ever buy salsa from the store again. My little concoction is super easy, super simple and super delish!
Joey and I are heading to Texas this weekend for the Edel Gathering (WAHOO!!!), and I can't wait to sample some delicious Tex Mex while I'm there. After being spoiled by Austin's finest fare, I might have to tweak this recipe a bit, but for now, it's pretty darn tasty. After a couple of margaritas, I promise you, it will taste even better *wink.*
Super Simple Restaurant Style Salsa
- 2 cans diced tomatoes, drained
- 1/2 small yellow onion
- 3 cloves garlic
- 1/2 - 1 teaspoon salt (to taste)
- fresh ground pepper (to taste)
- 1/2 teaspoon cayenne pepper (more or less to taste)
- juice of 1 large lime, or 2 small
- 1 tablespoon sugar (more if you like)
- 1 fist-full of fresh cilantro (about 2 heaping tablespoons chopped)
For a smooth salsa, place all of the ingredients in a blender and pulse to desired consistency. If you're like me and a admittedly too lazy to assemble, use, disassemble and wash a blender, an immersion blender is the answer. Serve with your favorite chips, cerveza and/or margarita!