January 3, 2014

As one of my New Year’s resolutions, I said I was going to keep this blog up to date. Which is funny because here we are almost 6 weeks later and I am just now blogging about New Years. A great start to 2014, I know.  But as another resolution, I said I would start posting some of Brent’s yummy recipes from our travels. We are always cooking on a budget and fairly simply but he has a knack for really stepping up the backpackers meals and making simple things that go a long way.

I wanted to start with the salsa because it was simple, inexpensive, and delicious but also because we were able to use it in so many ways while we were in Mexico. Most especially for sprucing up our Micheladas and Bloody Marias.

All diced and chopped fine:

• 1 Red Onion
• 1 Cucumber
• 2 Red Bell Peppers
• 5 Tomatillos
• 1 Bunch Cilantro
• 4 Habeneros
• 1.5 cup lime juice
• Salt and Pepper to taste

: We also added a couple big dashes of Mexico’s finest, Valentina Hot Sauce to make it awesome.

:Let it sit and mingle for an hour or so. It gets better in the fridge. The citric acid will also neutralize any bacteria and make eating the raw veggies safe.

Eat with chips, eggs, tacos, fish, or drain off the juice to spruce up your Michelada or Bloody Maria.