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How Has Your Grocery Shopping Changed?

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Home Made Spicy Salsa


You will need:

  • 6 Roma or other meaty tomatoes
  • 6 green onions
  • 2 cloves of garlic
  • 1 jalapeno
  • 1 can chopped green chilies
  • Handful of chopped cilantro
  • 1 chopped bell pepper
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon ground sea salt
  • Dash of pepper


To make:

Chop the tomatoes into small squares.

Finely chop remaining ingredients except for the jalapeno and add to the mixture.


Determine how hot you would like your salsa to be. Add one quarter, one half or one full jalapeno,


depending upon your preference for heat.


Remove the seeds and chop the pepper finely, adding the portion that you would like.


Refrigerate your salsa for about 2 
hours to allow the flavors to blend nicely

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