Dark Side Salsa
January 31, 2010Today we tried our first recipe from the snacks/sides section of the cookbook — Dark Side Salsa. This one required a lot of involvement from me, as the only real preparation involved here was cutting up the veggies.
Our ingredients:
Jacob took one look at the ingredients and suddenly developed a stomachache that prevented him from participating. But I did manage to tear Peter away from Harry Potter & The Goblet of Fire long enough to help out.
I let Peter do some of the easy cutting, like slicing the tomatoes in half, but then I had to do the dicing. He also helped me peel the onion and the avocado.
After everything was cut up and placed in the bowl, we added some salt and pepper and stirred it up. Our end result looked like this:
Jacob, still “ailing” from his stomachache, wouldn’t try it. But Peter was brave enough to take a bite. The recipe calls for it to be served with blue corn tortilla chips. Oddly, I wasn’t able to find any at the grocery store, so we went with Tostitos Scoops.
Peter’s reaction pretty much sums it all up:
Skill level: Easy for an adult — 95% of what is involved is dicing vegetables. But not very kid-friendly since knife work is required in every step.
The outcome: Blech. Perhaps we are biased because we are Texan. This recipe is called “salsa,” but it is actually a recipe for something more akin to pico de gallo. The flavor wasn’t actually that bad to me, but I am not a pico de gallo fan because I don’t care for the texture. We have had enough good salsa in our lives that I can safely say we’ll never make this again.
