Salsa dance-off with Rick Bayless :)

This is our mother's salsa recipe that she used to watch our grandmother make, it's been in the family forever. It's yummy, healthy, easy to make,  and makes everything taste amazing and can be stored for up to a week! Try it this weekend to bring you back from Margaritaville causalities.


1 lb of jalapenos, stemmed (the smaller the hotter, so you decide!)
2 cups of water
4 small tomatoes
1 finely diced small onion
2 garlic cloves
cilantro bunch
pinch of sea salt

In a medium saucepan, add jalapenos, water, and tomatoes to a boil and boil for 30 minutes until peppers change colors and skin falls off tomatoes. Then let cool. Drain, save 1/4 cup of leftover water.

Next, throw onion, garlic, and cilantro into blender and add drained, cooled peppers and tomatoes along with 1/4 cup of the boiled water. Blend well, add sea salt.

Finally, add everything back to saucepan, coat with 1/4 tablespoon of olive oil and bring to boil for a minute. It's done and now you have yummy salsa verde that will hold you over until you can get into Frontera Grill.

Caution: When handling jalepenos, please note that washing your hands is NOT enough, the burn stays there for hours. So don't handle your contact lenses if you wear them. I learned that the hard way!

-Zi