I've noticed that others have their own versions of how to rehabilitate an otherwise boring, mostly-tomato based salsa and make it fantastically all their own.
I've done it many times, many ways, but here's one of My personal favorite recipes for injecting some oh-hell-yeah FLAVA back into the world's most popular chip dip!
When store-bought salsa is boring, pretty much any effort you put towards improving it is going to be a success.
Ideally, most of us want a mix of warm, robust flavors and a thicker body...and honey, you're gonna get it!
Persons who like a sweet, milder flavor will be pleased by My inclusion of certain fruits.
The new and improved version goes from jar to chip in less about 20 minutes, and it's easy.
So without further ado, Here's MY .02 cents on how to transform plain store-bought salsa into Mmmmmagic.
Best thing is, many people will have many of ingredients already sitting in their kitchens.
ShaBAM!
I've done it many times, many ways, but here's one of My personal favorite recipes for injecting some oh-hell-yeah FLAVA back into the world's most popular chip dip!
When store-bought salsa is boring, pretty much any effort you put towards improving it is going to be a success.
Ideally, most of us want a mix of warm, robust flavors and a thicker body...and honey, you're gonna get it!
Persons who like a sweet, milder flavor will be pleased by My inclusion of certain fruits.
The new and improved version goes from jar to chip in less about 20 minutes, and it's easy.
So without further ado, Here's MY .02 cents on how to transform plain store-bought salsa into Mmmmmagic.
Best thing is, many people will have many of ingredients already sitting in their kitchens.
ShaBAM!
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Signing UpStep 1: The ingredients you'll need
What you'll need:
Of course, start with a 15 oz jar (most common size) of that lame plain salsa you already have.
A mixing bowl to dump that boring stuff into
Saute pan
Large spoon or stirrer/scraper for mixing
About 1/4 cup of whole-kernel canned corn (mexi-corn works best, sweet yellow is good too)
About 1/4 cup of either seasoned black beans or re-fried beans
Hot sauce of choice, to taste.
Cheyenne pepper powder (or red chili pepper flakes for slightly milder taste)
Garlic powder
Cilantro to taste (preferably fresh, flaked is okay)
1-2 tablespoons diced jalepeno peppers (or green peppers if you're less adventurous)
1/4 cup of well-diced mango or peach
1 tablespoons pineapple (crushed or diced)
2 tablespoons (or more) shredded mexican cheese blend
Optional and Substitute ingredient list:
Onion powder
Dried Pablo chili (or Serrano pepper if you can find it) pepper
De-shelled roasted pumpkin seeds
Salt
Crushed Raspberry or lime bits
Of course, start with a 15 oz jar (most common size) of that lame plain salsa you already have.
A mixing bowl to dump that boring stuff into
Saute pan
Large spoon or stirrer/scraper for mixing
About 1/4 cup of whole-kernel canned corn (mexi-corn works best, sweet yellow is good too)
About 1/4 cup of either seasoned black beans or re-fried beans
Hot sauce of choice, to taste.
Cheyenne pepper powder (or red chili pepper flakes for slightly milder taste)
Garlic powder
Cilantro to taste (preferably fresh, flaked is okay)
1-2 tablespoons diced jalepeno peppers (or green peppers if you're less adventurous)
1/4 cup of well-diced mango or peach
1 tablespoons pineapple (crushed or diced)
2 tablespoons (or more) shredded mexican cheese blend
Optional and Substitute ingredient list:
Onion powder
Dried Pablo chili (or Serrano pepper if you can find it) pepper
De-shelled roasted pumpkin seeds
Salt
Crushed Raspberry or lime bits
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