When seated at your favorite Cantina, aren’t you anxious for that basket of tortilla chips and bowl of salsa? I know I am! And when our girls were little we’d always tell them, “Don’t fill up on the chips and salsa, you’ll spoil your dinner.” Well clearly I need to practice what I preach because every time, I end up having a to go box with my leftovers! Well if you’re not up to heading out to a Cantina but you’re craving that dip we all can’t resist..here you go! I pretty much make this once a week! It’s easy and oh so fresh! Create your own Taco Tuesday in your family’s “Cantina”! Don’t forget the chips!
Cilantro: I use majority leaves, but the stems don’t bother me….It’s all getting chopped and pulsed!
Chili peppers: The heat of the chili peppers is hit or miss. Some say they’re hotter in the winter. I’ve never found that to be true. To check the heat (and to decide how many peppers you can handle) I slice it and touch my tongue to the flat side of the knife (be careful!) Too hot? Use 1/2.
I never devein or take out the seeds! The seeds are where a lot of the heat comes from so it depends on your heat tolerance!
I taste test with a tortilla chip while the salsa is still in the the blender or food processor bowl. That way, if I need to adjust the seasoning, I can adjust before I transfer it into my serving bowl.
*Depending on how spicy you like your food. See the Gr8 Tip on Chili Peppers above.