I've stumbled upon several old recipes and memories from my great-grandmother, Granny B. I vividly remember being 5 years old and walking into her Tupelo, MS home & being greeted by the savory smell of fried chicken, black-eyed peas and corn bread. She passed in 2005 and it has been such a blessing to remember the Granny B I knew. The Granny B who cooked to show her love, cared for her chickens in the coop, and who feared the Lord above all else. To remember the Granny B I knew, before the dementia came and the Lord called her Home.
It's been some time since I shared a recipe here on the blog. I thought I might start sharing one every now and then, while I'm putting this book together. After all, I've already typed it and a little copy-and-paste action doesn't require a magnificent effort.
Today I'm sharing a recipe I stumbled upon last year preparing for a super-bowl party. It has become quite the staple for family gatherings. Much like that darn cheesecake!
We are more of a finger food kind of family. We rarely do the big sit down, formal dinner. Easter and Thanksgiving are really the only times that we even sit in the dining room. (it serves us well as Christmas present storage the rest of the year.) We like to have lots of options, and often serve more dips and "snack-y junk food type stuff." So this salsa recipe is perfect for us. Minimal effort, fantastic result.
Restaurant Style Salsa
- 1- 14 oz can diced tomatoes
- 1- 10 oz can original Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
- Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.