Salsa Rio Grande
Salsa is Sandy’s condiment of choice. (Well, that and pickled jalapeños!) This recipe is one of her absolute favorites and provides her with a little taste of home. She typically adds this salsa to her morning eggs (she’s spicy that way) or serves it as a flavorful dip to sit alongside a big pile of tortilla chips. If you like a really hot salsa, leave in some of the jalapeño seeds.
Recipe information
Yield
makes 2 cups
Ingredients
1 large onion, finely chopped
3 garlic cloves, minced
1 jalapeño pepper, cored, seeds removed, and finely chopped
4 medium tomatoes, chopped
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
2 to 3 dashes of hot sauce
Preparation
Step 1
In a medium bowl, combine the onion, garlic, jalapeños, tomatoes, cumin, cilantro, lime juice, salt, pepper, and hot sauce.
Step 2
The salsa can be stored in an airtight container in the refrigerator for up to two weeks.
From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.
Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
