Note to self: I don’t know if it’s just me but I can’t seem to work at home…ever. I have no discipline whatsoever when it comes to getting important stuff done, I have to physically get out of the house and go to the library or Panera or Starbucks to be productive. I’m not sure why but I think it has to do with the lure of a soft bed or the thrill of cooking or even the TV remote being so accessible. There’s always something to do that’s more fun than working, and I ALWAYS end up choosing fun over work. Carpe diem huh? I admire Moudi in that way as he can work anywhere and is disciplined enough to set aside time for all the important, responsible, adulting stuff before indulging himself in fun stuff. I sometimes wish I had that kind of work ethic. I always tell him I love that quality about him.
Anyways, while I usually end up going to Panera whenever I have work to do, I ended up going to Moe’s Southwest Grill instead bc I was craving their chips and queso. Ugh, so good. Though the portion was huge…so many chips that I ended up bringing it home with me but didn’t end up bringing home enough salsa to go with it. Which is where this recipe comes into play…It literally took less than 10 minutes and was super easy but overwhelmingly delicious. The addition of cumin brings a deep earthy flavor and the lemon brings that acidity and .rounds the flavor. The only thing I would have changed is to make the onions way smaller and mince them finely instead of dicing them. Or even putting it in a blender and pulsing the whole thing into a finer consistency.
I adapted this recipe from TheChunkyChef.com and I must say that it was super yummy and I totally recommend it! It saved the chips from going stale and there’s plenty leftover to add as an accompaniment to any meal.
- 1 15 oz can of petite diced tomatoes
- 1/2 small white onion minced
- 1 can of diced green chilies
- 1 tbsp minced garlic
- 1/2 teaspoon ground cumin or to taste
- 1/2 teaspoons salt or to taste
- 1/2 tsp granulated sugar optional and to taste
- 1 handful of cilantro
- 1 1/2 tablespoons lime juice
- Add all the ingredients into a small bowl or if you prefer a more smoother consistency vs chunky then add to a food processor or blender and pulse a few times until the desired consistency is reached.
Original recipe adapted from: https://www.thechunkychef.com/restaurant-salsa/