I’ve heard tell that there’s some kind of football game going on this weekend. It’s called the Super Bowl or something. Ever heard of it? 😉
I just heard the statistics about what people eat on Supet Bowl Sunday. Apparently Domino’s sells five times the pizza that they sell on a normal day. And what else do people go for? Dips, of course! So here’s a salsa that you can put together in a snap.
I guess I’m not the biggest sports fan in the world. But I definitely appreciate the snacks that go along with them. Nachos? Sure! I’ve cream? You bet! Snacks make everything better, which Is probably why you find Starbucks inside grocery stores and hospitals now. Getting your ear wax flushed out? Have a scone and a raspberry white chocolate mocha!!
This Sunday I’ll probably do what I usually do during the Super Bowl: watch a little while to see if there are any funny commercials and then flip back and forth between Puppy Bowl and Kitten Bowl. Have you ever watched them before? I fall in love with EVERY animal. My cats probably wouldn’t want to hear that. It’s good I’m not anywhere around those adoptable pets. It could start to look like Doctor Dolittle around here. 😉
What I also really like about both Puppy and Kitty bowl is that it raises awareness about pets in shelters. I have the biggest soft heart for animals. Every pet I’ve ever owned has gone from shivering out in the cold to living the life of a diva sleeping on a pillow all day. 😄
No matter what you plan to watch on Sunday this salsa will go why it perfectly. I’ve posted a few salsas before, but this one has a soft spot for me because I think the beans and cumin really make it hearty. Plus you can use whatever beans you have on hand. This is great for dunking tortilla chips, but personally I love to drizzle it all over the top of a bean burrito made with homemade refried beans. I can hear my stomach growling now!
(Adapted from a recipe in How to Cook Everything Vegetarian by Mark Bittman)
- 2 large tomatoes, cut in a few large pieces
- ½ a red onion
- 1 clove of garlic, or to taste
- 1 jalapeño, with seeds left in (unless that really scares you)
- ½ cup fresh cilantro
- 2 tbsp fresh lemon or lime juice
- 1 tsp ground cumin
- ½ cup canned beans of your choice, drained and rinsed (black beans, pinto, kidney, etc)
- Salt and pepper to taste
- Add all of the ingredients except beans to a food processor until you reach a thick and chunky consistency.
- Stir in the beans.
- Let the salsa sit in the fridge for a half an hour to let the flavors meld.
- Taste and adjust salt and pepper to taste.