Salsa Verde

When Andy and I lived in Dallas we would frequent a restaurant called Luna de Noche.

They have the best salsa. Ever.

Once we moved we found out that they sell the recipe- we bought it and have been making it ever since. I will share it here- keep in mind this is not a traditional salsa. It is green, and heavy on the cilantro- but so very yummy. Best when served with blue corn tortilla chips.

2 32-oz cans of whole peeled tomatoes
1 T salt
2 T garlic powder
2 T crushed red pepper (yep, the kind you put on pizza!)
1 t black pepper
3 jalapenos…pick out GOOD ones, this is key
1 T veggie oil
5 bunches cilantro (1 bunch to be chopped)

Cook jalapenos in 2 cups of boiling water until tender, then drain. For salsa to be chunky, put in blender and blend slightly with whole peeled tomatoes and cilantro. Add the spices, oil and 1 bunch of chopped cilantro. Mix everything well.

Enjoy.

And because no post is good without a picture, here are Cole’s new kicks. I just love them