Egg Drop Soup
October 13, 2014
Greek Eggs Benedict
October 20, 2014
I have been looking for a straight up restaurant style salsa for years now and I have had zero luck...until now. My favorite salsas had chunks of tomatoes in them and all kinds of other things so when I used diced or stewed tomatoes it alwasy came out weird. Water would separate out and the color would turn a weird matron. Not to mention the texture was always "off." This time I had a can of tomato sauce and said, "what the heck!" This is the closest I have gotten to the things I enjoy about restaurant salsas. This doesn't have a terribly long shelf life, I would even recommend eating it the day you make it because the fresh cilantro starts to turn black the longer it sits in the tomato sauce. You could, however, add the cilantro to a bowl at a time.
20
Add tomato sauce, onion, cilantro, lemon juice, and chili powder in a small mixing bowl and stir. Season to taste with the hot sauce and salt and pepper. Let sit in the fridge for at least an hour.
Ingredients
Directions
Add tomato sauce, onion, cilantro, lemon juice, and chili powder in a small mixing bowl and stir. Season to taste with the hot sauce and salt and pepper. Let sit in the fridge for at least an hour.