Lime Salsa

I don’t only dig around online for recipes. Every so often, I find them on the sides of bags and boxes. Marie writes about one that caught my eye recently.

Grant loves salsa, so it’s on the shopping list every week. Sometimes I make a bit of pico, but generally it’s the stuff from the jar. So when Grant noticed a recipe on the side of a bag of tortilla chips, I figured it was worth a try. We got this from the side of bag of Mission tortilla strips, so it calls for those in the recipe. you can probably use any kind you like, but just so you know where we got this I’m including the original.

1 large ripe red tomato, diced (or in my case, two smaller ones)
8 medium-sized tomatillos, about 8 oz, rinsed, husked, and chopped
1/4 cup minced red bell pepper
1/2 tsp minced onion
1 tsp grated lime peel
1 tbsp lime juice
Mission Tortilla Strips

Mix all ingredients together in a nonmetal bowl. If made ahead, cover and refrigerate up to four hours. Serve with chips.

Now, a few points – first of all, I forgot how many tomatillos to get, so I got 5 instead of 8. That didn’t seem to cause a problem. Next, the measurements on the lime are not something you worry about actually using. A decent lime has about a tablespoon of juice in it, and about a teaspoon of peel can be grated off of it. Just squeeze and grate without fretting about capturing every drop or strand of peel to put it into a measuring spoon; I’m sure they only put the measurements on the recipe to keep from getting customer service calls asking how much of each. This is clearly a recipe that can be scaled up or down as desired, so just multiply by how many servings you need. Lastly, I saw the recipe had no heat to it at all, so I added a quarter of a jalapeno, finely diced. Grant said afterward, when I asked about it, that more would have worked well, but I hadn’t wanted to stray completely off into left field since I was already skipping bases.

This was a recipe that I’d likely use again since it got a highly positive reception, but may have to tweak a bit until it is perfect. Since I don’t eat salsa myself, that means the testing is up to Grant. I’m sure he’s up to that!

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