Because it embarrasses me to have a bitchy post at the top of my blog, I’m going to post a recipe or two.  I got a request to post recipes more often at Denny’s family party last weekend, so I’ll do my best to oblige.

I made a quick, fresh, delicious salsa last night.  It’s kind of pico de gallo style–raw, with lots of juicy tomato chunks.  It was really easy and took like 10 minutes.  I think I like it better than the cooked salsa I made last year.  I don’t know if it would freeze well or not; I may have to find out, because I don’t think we’re going to get through all of it in the next few days.

Basic Fresh Salsa 

Ingredients:

4 medium tomatoes
3 cloves garlic
1/2 large yellow onion
1 jalapeño pepper (or more if you like it really hot)
1 handful cilantro, finely chopped (down to about 1/4 or 1/3 cup)
salt and pepper to taste
a splash of balsamic vinegar

Method:

1. Peel the garlic and cut the jalapeño into large-ish chunks.  You may want to start with half a jalapeño and add more if it’s not spicy enough.  Spin them in the food processor until they’re finely chopped.  Peel the onion and cut it into large chunks.  Add it to the food processor and give it a spin until it’s fairly fine, but not a paste.
2. Core the tomatoes and give them a squeeze over the garbage disposal or compost collector to squash out some of the seeds and the wateriest parts.  Cut two of them into large chunks and add them, along with the cilantro, to the food processor and give it a whirl.  Let it get pretty smooth, but not completely homogenous.
3. Cut the two remaining tomatoes into small chunks.  Transfer the sauce from the food processor into another nonreactive bowl, and stir in the tomato chunks.  Add salt, pepper, and balsamic vinegar to taste.  If it’s not hot enough, finely chop some more jalapeño and add that.
4. Enjoy with chips or any other Mexican-style dish.