Arizona hEATS

Growing up in the Pennsylvania, we didn't eat Mexican food. What a loss! I found Mexican food for the first time when we visited relatives in Kansas when I was twenty. My cousin made us authentic tostadas and I was an immediate Mexican food fan. A few years later I moved to California with my husband and, well, let the Mexican fiesta begin!

Back then, jarred salsa was cheap spaghetti sauce with some jalepeno. Yuck. I started a quest to re-create a salsa that we found at a local mom and pop restaurant. To this day, I rely on this easy salsa that is so mild, young children lap it up.

No Heat Salsa

1-3 cloves of garlic, peeled
1 handful of cilantro
1 28 oz. can diced tomatoes (undrained)
1 squirt of lime juice (optional)

Place garlic into blender and whir until contents is stuck to the side of the container. Stick a handful of cilantro into blender. Add tomatoes (and lime juice) to blender and blend until smooth. Serve at room temperature or cool in refrigerator. Will store in refrigerator for a few days if uneaten... a rare occurrence here.