Simply Good Salsa
- Aug 3, 2018
- 3 min read
Where have whole pickled jalapeños been my whole life??? I know they’ve been on the grocery store shelf all along, but I guess I just didn’t notice them. Shame on me for not knowing how great these little guys are and how much of a difference their flavor makes in a recipe. Thank you, Diane Welsh for opening my eyes!
Guest training day at QVC-Nov.2017
A little backstory before I tell you about Diane and this delish recipe. Many of you may know this already, but I have the great pleasure of being an on-air guest for Cuisinart at QVC and it is wonderful! I’ve been a customer of QVC’s for a longtime and as a former host on a shopping network and my television occupation for the last dozen years or so, it’s kinda in my blood. Plus, my kitchen was full of Cuisinart products long before working with them, so it was just a perfect matchup for me. I’m really enjoyed traveling up to West Chester, PA and working with that well-known and respected line of kitchen products and QVC’s great culinary team and talented hosts.
At QVC getting ready to show the food processor
Diane is a great cook and has worked with the Cuisinart brand for a long time. We quickly became friends and talking about food is an easy conversation we have often! She helps me devise my demo plan for on air at QVC. On one trip, I was scheduled to present the 8-cup food processor, one that I own and use just about everyday in my kitchen, and I was talking to Diane about the show. Salsa came up and she said I’ve got to try a salsa recipe that she’s been making for years. She uses whole pickled jalapeños and she said that I wouldn’t believe what a difference the flavor makes versus sliced jalapeños or fresh. I knew she knew what she was talking about, so I headed out to buy the ingredients and give it a whirl.
A couple of hours later, I sent her this pic with a text that read, “You were right–this is delicious!” I just love this flavor and so does Charlie! I’ve made a few tweaks, like all cooks do with recipes. Diane uses parsley instead of cilantro, but I could eat my weight in cilantro, so that had to be in there. Also, I’m not a big fan of raw onions, so I don’t typically make it with them and I don’t miss them at all– the garlic more than enough provides that perfect zip!
Thank you, Diane for this new addition to my appetizer arsenal. This is the way I’ll do salsa from here on out! And it couldn’t be easier in the food processor. Fresh, flavorful, and fast and easy. Isn’t that the kind of cooking you want during the summertime? Heck, anytime! Here’s a link to Cuisinart and the food processor at QVC if you wanna check it out: https://qvc.co/cuisinart.
Enjoy the rest of summer….it’s going fast!!
SIMPLY GOOD SALSA
Adapted from Diane Welsh 🙂
Fresh, flavorful, and fast and easy in your food processor. Make the most of your summer tomatoes and cilantro while enjoying the flavor of whole pickled jalapeños. My new favorite salsa!
Ingredients:
1 whole pickled jalapeño pepper (I choose a large one, but you can decide based on your heat tolerance 🙂 seeded and cut into 4 or 6 pieces
1/3 cup cilantro, long stems removed
1 average garlic clove, trimmed and peeled
3 ripe, red Roma tomatoes, seeded and quartered
Fresh juice of 1/2 lime (about 1 tablespoon)
3/4 teaspoon kosher salt (add more or less according to your taste. this ingredient is key to me!)
Directions:
Place the jalapeños, cilantro, and garlic in the bowl of a food processor (I use Cuisinart’s 8 cup model) fitted with a chopping blade and secure the lid.
Pulse until all is finely chopped. Scape down the sides with a small spatula.
Toss in the tomatoes and salt and pour in lime juice.
Pulse until tomatoes are chopped to your desired consistency (I like my salsa chunky)
Pour into a serving bowl and serve with tortilla chips. Refrigerate any leftovers.
Nan’s Notes:
I make this salsa without onions and I don’t miss the flavor. The photo was taken with scallions added to the salsa. You can use one scallion, the green portion cut into 2-inch pieces or one very small wedge of white onion. Toss it in the food processor with the jalapeños, cilantro, and garlic. My friend Diane who shared this recipe with me, does make it with onions and she uses parsley instead of cilantro. Customize it how you like!
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