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Come Sunday, quite a few of us will be exercising our American right to spend the better half of the day consuming good eats and beverages as we pre-game and tailgate at home or at parties for Super Bowl XLVIII. I really don’t have much reason to watch since the Bears and Saints are out of it, but I will be looking forward to watching a certain beverage commercial involving a friendship between an adorable Labrador puppy and a Clydesdale horse. (Trust me, it’s the sweetest thang ever!)
Back to the grazing part– chips and dips. Seriously, one can never have too many of these in their recipe caché. They are a real love/hate for me. I love them because they are darn tasty and hate them because they sit there on the table asking you to come back for more. This recipe is a perfect example of such a relationship. It is an original recipe that I created after a well-liked Mexican restaurant in town closed its doors, bringing its wonderful salsa with it. Their house salsa and homemade chips were the devil on my shoulder (c’mon– just one more).
This is hands down the easiest salsa recipe to make. Most of the flavor/heat work is done for you with the use of pickled jalapeños from a jar. You can use mild, but I highly recommend the hot. Roughly chopped green onions and cilantro add to the flavor profile, then it is just salt to taste. It’s quite good right off the bat, but give it some time for the ingredients to mingle… and you will have the devil whispering in your ear.
Speaking of game day– I have listed a round-up from the archives on the day’s various grazing components from snacks to sweets.
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Pickled Jalapeño Salsa
Ingredients
- 1 (15 ounce) can crushed tomatoes
- 2 green onions, roots trimmed, halved lengthwise and roughly chopped
- 2 tablespoons chopped fresh cilantro
- ¼ cup chopped hot or mild pickled jalapeños
- 3 to 4 tablespoons hot or mild pickled jalapeño juice from the jar
- Kosher salt to taste
Instructions
- In a medium bowl, combine all of the ingredients. Allow to set out at room temperature for half an hour for the flavors to blend. Season to taste with kosher salt. Salsa can be made up to one week in advance, covered and stored in the refrigerator. Bring to room temperature before serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Okay, well this sounds super easy and super yummy. I'm on it.
I saw a clip of that commercial yesterday and it IS the sweetest thing ever!