Once again, thank you to Recipe of the Week contributor, Doug Pill. His love for food, family and friends, and the fusion of all three, led us to receiving this great recipe and story. As always, if you have a story and a recipe you would like to share, please email us.
Several years ago, some friends and I were setting at a party eating the Chips and the best Salsa I have ever eaten. I asked my friend “Mel” where she got it and she said, “I made it”. You already know my next question to her, “Can I have the recipe”. Mel gladly sent me the recipe the following day and within a few weeks we made our first batch of “Mel’s famous Salsa”.
Since our first venture in making the Salsa, we have mixed up the ingredients but always seem to come back to the original because it is just that good. We often make this throughout the year but when fall starts to arrive we gather up the ingredients and make a large batch to can so we have enough to enjoy throughout the winter.
Have fun and enjoy this delicious recipe with the traditional chips and salsa routine but we have enjoyed on everything from Eggs, Burgers, Pasta Salad and everything in between.
- 1 large can whole peeled tomatoes
- 2 bunches cilantro leaves
- 1-2 tsp. Garlic salt
- 2 Serrano peppers (stems removed)
- 4 jalapeño peppers (stems removed)
- 3 cloves peeled garlic
Pan sear peppers and garlic until slightly charred. In blender add 1/2 can of tomatoes and cilantro (pulse til chopped) Pour blended ingredients into bowl Add remaining tomatoes, peppers, and garlic (pulse til chopped) Pour blended ingredients into bowl Add garlic salt to taste.
- Add 1/2 cup chopped green onion
- Add 1 chopped avocado
- Add 1 can whole rinsed pinto beans
- Add 1 can corn