I’ve been trying to find out for years how to make salsa that tastes like the stuff in restaurants. I think I (kind of) figured it out. Here’s how I did it:
- Some baby tomatoes I had in the house
- A can of diced tomatoes
- Fresh cilantro
- Vinegar-pickled jalapeno pepper rings I made in summer following this extremely easy recipe from The Bossy Kitchen. This was the easiest way I could find to store peppers, so…
- Pre-chopped onions that I froze a few weeks back
- Sugar, cumin, salt, and minced garlic
I just put in things and pulsed them in the food processor until they tasted good.
I am planning on making shrimp tacos either tonight or whenever I’m feeling full of energy (hah), so I put most of the salsa in a pint deli container. The extra, I put in an 8 oz. container and froze for another day.
Unrelated, at the end of the gardening season, I harvested as many of my leftover greens as I could from the garden and dehydrated them. I add them to the fresh greens in my nightly smoothie. The jar in the background holds these dehydrated garden greens.
I didn’t realize, though, that it would be the middle of December in Chicago and I’d still have kale growing outside.
One of my meals for this week will contain mashed potatoes as a side, so I cooked four potatoes in the Instant Pot this morning. I stuck each potato with a knife several times, put them on a trivet, and places them in the Instant Pot with 1/2 cup of water. I pressure-cooked them on high for 35 minutes and let the pressure release naturally.
I also began thawing the shrimp for tacos so I could cook it in salt and garlic later and have it ready to go for taco-time.
Skunk and Mouse Cottage 