• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Mama’s Salsa

When I was a kid, there was quite a buzz in the lunchroom about my mother’s salsa. Sometimes, she’d pack me a little tupperware in my lunchbox with a plastic bag of tortilla chips (there were never enough). The girls at my table would moan and groan and beg me for the salsa. They would offer me cookies, snackcakes, cheese, and all sorts of goodies, but I would rarely comply. My mama’s salsa is fresh tasting – full of onion, lots of garlic, and enough cilantro to satisfy even me.

The first time I tried to replicate it away from home, I was surprised how easy it was. I was convinced her salsa had many, many magical ingredients and I would never be able to reproduce it. Well, it’s not exactly the same, but it’s close. And when I make it, it tastes like home…enough like home to last me until I actually get there.

Mama’s Salsa


Makes 2 pints.
Leftover Potential: Keeps well for a couple of weeks, though it tastes the freshest during the first few days.

1 (28 oz) can crushed tomatoes
1 (4 oz) can diced green chiles
1 jalapeno, seeded, minced
1 large red onion, diced
5 cloves garlic, minced
1 handful cilantro, minced (or to taste)
salt and freshly ground pepper, to taste
dash or two of garlic powder (optional)

1. Combine all ingredients in a large bowl. If desired, puree the mixture in a food processor or blender for a smoother texture.
2. Season well with salt and pepper, and let the flavors meld for at least 30 minutes before serving (if you can wait that long).

One Response

  1. […] (14 oz) can corn kernels 3/4 cup salsa 1/4 cup cilantro leaves 2 slices whole wheat […]

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