Chips and salsa. Who could resist. This is such an easy and delightfully wonderful dish to make, that it will be the first thing to disappear. You could spend hours blanching tomatoes or slow roasting them, but why bother when the truth is, the canned variety is just as good and has all the nutrients and flavor you need? Not to mention it keeps the cost down. This was originally given to me by my sister in law and it has been worth it’s weight in gold. It has a few simple ingredients. One large can of whole tomatoes. No spices, no special flavors, just whole tomatoes. Then one can of Rotel. We use mild but you can use any variety that suits you. Add in one teaspoon sugar, one teaspoon garlic salt and one very large handful of fresh cilantro. Chop in a blender and enjoy. We use this with not only chips but our empanadas as well. It is fresh and full of flavor. From what I understand, the difference between Colombian salsa (this kind) and say, Mexican salsa is not only the heat, but how chunky it is. This is smooth and will work well with many dishes.
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