Wednesday, July 16, 2008

World's Best Salsa


After reading this post, I was inspired to reveal my absolutely fantabulous recipe for the best salsa in the world. I know my Chevy's-loving sister would disagree. But my recipe isn't really a classic salsa. It's so much more than salsa, so they don't really belong the the same category. But I can tell you this: If you make this salsa, you WILL be the most sought-after guest at every party for the next two years. People will DIE for you to come, if only so you'll bring your salsa. And even if you know it's for your salsa and not your personality, at least you got invited, right? So here goes. Actually, I have a comment first. I don't really like salsa that much. It's OK. Doesn't really thrill me. Probably because I don't like tomatoes that much and I don't like onions. So my salsa is the perfect cure for that because it is easy on the tomatoes and only has green onions. Ok, now here goes for real:

Arianne's Vegetable Salsa

1 can white shoepeg corn, drained (it's a little can in the canned corn aisle)
1 can black-eyed peas, drained (black-eyed peas smell like dirt, have you noticed? I'm not selling you on the black-eyed peas, am I?)
1 packet Good Seasons Italian Dressing Mix, made as directed (needs vinegar and oil)
3 TBS chopped green onion
3 roma tomatoes, chopped fine
3 large or 5 small ripe avocados, peeled and chopped. Buy whichever are most ripe or on sale.

Add all vegetables together and pour the Italian dressing over the top. Mix well. Cover & chill until serving. SERVE WITH "SCOOPS" TORTILLA CHIPS. You're going to want to pile as much salsa onto each chip as possible.

Oh, and write the recipe down on little index cards before you go to your party. Because I have never made this salsa that I didn't have half a dozen people ask me for the recipe.

p.s. To avoid entrapment, legal issues, grand theft charges, or plagearism...one of those....I have to mention that I got this recipe from my sister in law Nicki, but I'm just going to pretend it's mine so I'll be more famous. You don't mind, do you, Nicki?

13 comments:

Tiffany said...

Oh. My. Gosh. I. Am. Going. To. Make. This. Right. Away.

CaraDee said...

I would like to bear my testimony as to the truthfulness of this post. It is HEAVEN. Delicious. Amen.

sarah marie. said...

ooh..that sounds like something special. i wonder how many points it is. (i'm doing ww now..aren't you proud?) and i left your memory in my post so check it.

MiaKatia said...

I grew up in the south (Texas might think it's it's own country but it is still also part of the south). Southerners have a tradition of eating black eyed peas on New Years day for luck. I find them so incredibly slimy when they have been cooking all day but I love them anyway. So, I am sold on your non-salsa salsa.

Chelsea said...

That sounds SO good!! Is it more like a guacamole w/the avocados?

Nicki said...

You can take all the credit - I'm just glad that people like it. Now I have to go to the store because I'm going to be craving it all day!

Christie said...

Yummy! salsa is a staple of my diet. I'm totally gonna make this. Tomorrow!

jennie w. said...

Yes, it's almost like a fresh casserole. It's not Chevy's-type salsa to be sure. I hate most of those ingredients by themselves, but together they are heavenly. it tastes even better if someone else makes it, so if you live close to Arianne, you should cajole her into proving how good it is.

Omgirl said...

Chelsea, no, it's not really like guacamole unless you use super over-ripe avacados. Otherwise, it should just be chunky, more beans and corn than avacado. But still yummy!

Mindi said...

we have the basic same recipie and my sister makes it every year for an open house i have for her sister in law that makes kick a jewelry. we call it "MORMON NICOTINE"

Tiburon said...

mmmmmmmmmmmm

Kristine said...

I'll vouch that this is yummy salsa!! Thanks for the recipe Arianne :)

alex dumas said...

I am not a fan of slimy avocados, but I think I wouldn't spit on this if someone put it in front of me with some chips.