Super Sunday

  While most people are in front of a television right now, I'm getting ready for work. Yep, I volunteered to work Superbowl Sunday in a trauma center, in the city the game is being held in, smart me. In reality, while I enjoy football, I am just not that married to any team and have yet to make Superbowl Sunday the third most important day of the year next to Christmas and Thanksgiving. Honestly, I don't mind working tonight, the die hard fans get to have their fun and I get a few bucks in my pocket.

  Also did I ever tell you nurses love to potluck? Oh yes and we are very, very good at it. The key to a good potluck is lots of different foods that can all be eaten on the go. It is not uncommon to see several crock pots bubbling with delicious contents in the unit on nights like these. My problem is that I found out about the potluck last night, when I worked and had no time to plan due to the need to sleep so I could get up and go to work all over again. No worries I have a fail proof solution that works every time, home made salsa.

  Who doesn't love a good drippy salsa with plenty of good crisp chips on the side? Easy to grab on the go and stays fresh the whole night. It's super easy, the key is just good, fresh ingredients.

  Cilantro is always around in my house, it's used in a lot of  Asian cooking and we live in the Southwest, Mexican makes it on to the menu once in awhile. 

Fresh jalapenos are essential.

If you don't like your salsa super hot remove the seeds and only add the pepper.

But it is a must, it adds a nice fresh flavor.

  This recipe isn't really a recipe at all, you just toss everything in the blender until it's the consistency you like, then chill it in the fridge for a few hours to let the flavors meld. I made this batch in the morning when I got home, put it in an old sauce jar and stuck it in the fridge.  Everyone will think you worked forever chopping and mixing, you don't have to let them know how easy it was. It'll be our little secret.

Blender Salsa "Recipe"

• 1- 14 oz can diced tomatoes
• 1- 10 oz can original Rotel
• 1/2 small onion, roughly chopped
• 2 cloves garlic, peeled and smashed
• 1/2-1 jalapeno,
• 1/4 teaspoon ground cumin
• pinch of sugar
• salt to taste
• small to medium size handful of cilantro, washed
• juice of 1 lime (fresh! The stuff in a bottle is not the same)

 Toss all ingredients into a blender or food processor and whiz until desired texture. Add salt to taste and chill for 3 - 4 hours to let the flavors blend. Serve cold with chips or on your favorite dishes.

All packed up with some of my favorite chips!