RUFFLED FEATHERS II

Continuing some thoughts from yesterday’s Journal entry concerning how to deal with Ruffled Feathers by offering free Chips and Salsa. After an overwhelming amount of phone calls, texts, emails and banging on our door and drones hovering our house, here is the Salsa recipe. I think Chips and Salsa might be a Spiritual gift.

RUFFLED FEATHERS SALSA

1 small White Onion, roughly chopped
2 Garlic cloves- unpeeled
2 Jalapeño’s – Use both whole or one whole and one
stemmed and seeded… if you are wimpy stem and
seed both… super wimpy… leave them out.
2 15 oz. cans of Fire Roasted Tomatoes in juice
1/2 cup fresh Cilantro- chopped
1 fresh Lime, juice of whole lime
3/4 teaspoon Salt
1/2 teaspoon Black Pepper

Instructions
Heat a large ungreased skillet/griddle to medium high heat. Place the onion, peppers, and garlic (unpeeled) on the skillet. Continue to sauté, rotating the vegetables occasionally, so several sides begin to blister. This will take around 10 minutes for the chilies and onions and 15 minutes for the garlic.

Once cooled, chop off the stems and roughly chop and remove the seeds from the jalapeños (you can also keep back some seeds for more added heat as you prepare your salsa). Peel skins off garlic. Put the peppers, onions, and peeled garlic into a food processor or blender and pulse quickly until finely chopped. Add tomatoes with their juice. Pulse until well blended but chunky. Pour into serving bowl. Stir in the Cilantro, Lime Juice, Salt and Pepper.

Ready to serve Ruffled Feather Salsa to those in need.

(Note: in emergencies store bought Salsa is permitted.)

Everything will be O.K. Jesús te ama.

“I have food to eat you know nothing about.” Jesus