Fresh Homemade Salsa

I know what you're thinking...well you're either thinking one of two things. 1) Salsa? BORRRRRING or 2) Why don't you just buy the shit at the grocery store?

As far as salsa goes, I think people fall into 3 different categories: those who have had fresh salsa, those who have never had fresh salsa, and those that have had it but unfortunately prefer the over-processed crap that they put next to the chips in the snack food aisle. What follows is those who fall into category 2.

Before I get to the salsa, I want to talk alittle about my food buying philosophy. Most people (and I'm just as guilty on occaision) find recipes or decide they want to make something THEN go to the store and buy the ingredients they need. Unfortunately, this is a pretty poor approach. When you go to the local grocery store, farmers' market, co-op...whatever...you should buy what looks fresh or in season and from that decide what dishes you might like to make. Case in point: Casey and I decided to go to the local farmers' market this weekend and ended up with ALOT of tomatoes, more than we knew what to do with. Thus I decided to make salsa. Ok, off the soapbox and onto the food.

5 med roma tomatoes - chopped

1/2 large onion - chopped

handful of cilantro - chopped

1 jalapeno - minced (add more or less to adjust heat)

1-2 cloves of garlic - minced

3 tablespoons white vinegar

1/2 tablespoon of sugar (add more or less to taste)

juice of 1 lime

1/2 teaspoon cumin

salt to taste

Just like any salsa recipe, the ingredients are the important part. The proportions can be adjusted to taste. So play around with it. This is one simple variation. Why not throw some chipotles and adobo sauce in there. Maybe add some mango or really kick it up with a habanero.

The potential uses for fresh salsa are almost endless. With chips (obviously...), on salad instead of dressing, by the spoonful, or my favorite.......HUEVOS RANCHEROS.

Welcome to Thunderdome (or My Kitchen)

After much discussion with my girlfriend, I've decided to start writing about my culinary endeavors (ok, maybe experimentations is a better word). While I really have no training in the culinary arts (aside from taking "Creative Foods" class in 10th grade), I have been cooking for myself for sometime and have decided to take begin sharing my successes (and failures) with whomever cares to read. I begin by laying a few ground rules for myself:

1) NO politics - while I have become increasingly aware of the highly political nature of the food that is produced for consumption in the US, I will attempt to keep my political opinions from being expressed in this outlet. I mean, seriously, I doubt anyone really gives a shit about what I have to say.

2) I will try to keep the blog focused on FOOD.

3) Failure is a part of life, therefore I will document my fuckups as much as my successes. Maybe if someone ever reads this they can offer some advice.

Stay tuned for my first post....