I recently read a great post by David Lebovitz that challenged some of my current food blogging paradigms. I’ve always cared about developing quality blog posts, but I’ve felt a tension between producing new content and producing exceptional content. And all too often, I’ve fallen into the belief that a large volume of decent content is better than a small volume of memorable content. But that’s not what I want for this blog – I want Sweet Little Kitchen to be a place where readers can find fantastic recipes and heartfelt life stories.
To be a food blog (or writer) doesn’t mean you have to just recount recipes; often it’s the stories associated with cooking, shopping, or feeding others that are richer than lists of ingredients and putting together a batch of chocolate chip cookies.
So I want to work on being a better storyteller. But maybe not today since I’ve been sick on the couch with a sore throat and a fever, so deep thinking is a little beyond me at the moment.
Anyway, onto the salsa. I was at a friend’s house recently and she made a salsa recipe from The Pioneer Woman. I loved it – the smooth, garden-style texture, the strong flavors of cilantro and cumin. I adapted Ree’s recipe by cutting it in half, upping the ratio of cumin, and decreasing the amount of salt and sugar (I promise it’s still delicious and you won’t even notice). Even as passionate lover of spicy things, I enjoy this mild garden salsa. You could spice things up a little by throwing a finely chopped jalapeno in the food processor along with the other ingredients.
And the hand model you see pictured below is none other than Drew, who can down more chips and salsa in one sitting than anyone else I know. I have many memories of him finishing a whole bag of tortilla chips and tons of salsa while we played board games in college. As you may have guessed, he was more than happy to help out with this photo shoot.
Here’s to sharing a bowl of freshly-made salsa with friends.
- • 1 14-oz can whole tomatoes with their juices
- • 1 10-oz can original Rotel
- • 1 garlic clove, minced
- • ¼ cup chopped onion
- • 1 teaspoon sugar
- • 1 teaspoon salt
- • ¼ teaspoon ground cumin
- • ¼ cup cilantro, or more to taste
- • juice of ½ lime
- Combine whole tomatoes, Rotel, garlic, onion, sugar, salt, cumin, cilantro, and lime juice in a food processor. Pulse until you achieve desired consistency. Season with salt and pepper to taste.
Adapted from The Pioneer Woman