Chef Beezy coming back with another recipe for you to cook up on gameday. Who likes homemade salsa? Store stuff is OK, but that’s like drafting Ryquell Armstead or Devine Ozigbo. I want my RBs like my salsa: Fresh, bright, sexy, and packs a punch. Like James Robinson, which if you listen to Unscripted you would have known about him over the summer. Lets get into this. Super easy to make. You ready?
Salsa de Robinson – Recipe Details
Yield: 10 to 12 servings (I like to double this recipe for leftover purposes)
Prep Time: 15 min
Total Time: 40 min
Ingredients
2 Jalapenos, cut in half, stems removed
2 cups of Cherry Tomatoes
1 Red Onion peeled quartered
3 large Tomatoes quartered
1 Large Red Pepper( cut in half, remove the seed)
1 Tbsp extra virgin olive oil
3/4 Tsp of kosher salt divided
3 Cloves of garlic
1/2 cup fresh Cilantro
Juice of 1 Lime
Red pepper Flakes
Directions
1) Preheat oven to 400 degrees. In a bowl you need your jalapenos, red pepper, cherry tomatoes, and onions. Pop in the oil and a little salt and pepper. Put them all on a large sheet pan and roast until slightly charred, about 15 to 20 min.
2) In a food processor or a blender, add in your roasted vegetables, quartered tomatoes, garlic, cilantro, lime juice and a pinch of red pepper flakes.
3) Season with the rest of the salt and add some black pepper. For chunky salsa, pulse about 5 to 7 times. For smoother salsa, give it a good blend until it all breaks down.
4) Serve with warm chips or vegetables.
I make a good chicken dish with this salsa as well. Cook your chicken, add salsa and cheese on top and melt it up. Throw it over some rice and BOOM: a full-ass meal.
Hope you enjoy the recipe. You could also throw a 1/4 cup of Red Wine Vinegar in there if you want another level of flavor. Any questions, hit the DMs. Enjoy your Football!
