Dirty Faced Salsa Recipes

RESTAURANT STYLE SALSA

Steps:

• Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
• Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
• Taste test with corn chip for salt and lime. Adjust if necessary.
• Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).

DIRTY MARTINI SALSA

Steps:

• Put the pimentos, vodka, vermouth, oil, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse until smooth, but still slightly chunky. Add the olives, onions, olive brine and garlic, and pulse until coarsely chopped. Refrigerate until chilled, at least 1 hour or overnight. Garnish with sliced olives and a few cocktail onions. Serve with vegetable chips.
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DIRTY FACED SALSA

Steps:

• Combine all of the ingredients in a bowl. Season to taste with salt and pepper.
• Note Whether you start with fresh spears, or canned rings or chunks of pineapple, you should gently chop them to a medium dice.

FRESH HOMEMADE SALSA

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.