Cilantro Almond Salsa
When you add nuts to a salsa (and blend them up really well), the salsa takes on a wonderful, creamy texture that is incredibly intoxicating. This is my second nut salsa and I’m soooo infatuated with it. I love it with chips, I love it on eggs, it’s marvelous in breakfast burritos and I’m sure in just about any Mexican cuisine. I even put some in my Barley Lentil Harissa Veggie Stew when I felt like I wanted a little more flavah and it made it oh-so-much-more tasty and fabulous.
After that marvelous Cilantro Cashew Green Tomato Salsa, I had to give the whole “nut salsa concept” another go, but this one had to have red tomatoes (more readily available) and I decided to include almonds, as almonds are the very favored nuts in my life lately after I read an article that said that eating (one serving of) almonds every day has been shown to help lose weight in the belly and thighs. Every woman’s dream, right? I’ve been popping a few smokehouse almonds in my mouth every day ever since I read that (along with lots of extra exercise, reduced portions and carbs) and yeah, I think it does seriously help.
You can adjust the heat in this salsa according to your liking. I like it hot, so I added LOTS of hot peppers. When the hot peppers come in from the garden in the summer, I like to chop them into tiny bits using my Ninja chopper and then freeze them in small containers. You can pack a lot of peppers into a tiny bit of freezer space this way, and it’s SO easy to make salsa, queso, enchilada sauce, spicy soups or chili–whenever you want a bit of heat, just thaw the peppers in the microwave for a minute or so 0n high and use a fork to get the amount of peppers you want. Use the melted pepper juices in your soups or salsas.
- 1 pint home-canned tomatoes (or 1 15-oz. can)
- 1/2 of a sweet onion, cut into chunks
- 1 - 3 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon cumin
- 2 - 4 Tablespoons finely chopped fresh or frozen hot peppers (I used jalapeno, salsa peppers and carrot peppers)
- A handful of fresh cilantro leaves and tender stems
- 2 - 4 Tablespoons almonds
- Put all ingredients in a handi-chopper or mini food processor and blend until smooth.
- Store in an airtight jar in the fridge until serving time.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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