Episode 207 – Shooting Galleries & Fat People
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Shooting Galleries
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Bruce Snowden
Salsa and chips
1 large can (15oz-28oz) Stewed Tomatoes
1-3 Tablespoons canned Jalapeño Peppers
1 Pinch Salt
You can make this very quickly with a food processor. Attach the knife blade and put the Jalapeños in the processor, reserving the liquid from the can for extra “heat” at the end. Pulse the peppers just a bit with the regular knife blade until they’re very chopped, then add the can of stewed tomatoes including its liquid and a bit of salt, then process a few seconds until the tomatoes are chopped enough to suit you. Taste and mix in more of the reserved jalapeño liquid if you need your salsa hotter. Done! Serve it with tortilla chips. Tostitos Scoops work very well.
