- 1 can Muir Glen Organic Fire Roasted tomatoes, drained (you can use any brand, but it MUST be fire roasted for the best flavors)
- 1 jalapenos, minced
- Juice of 1 lime
- Bunch of cilantro, chopped
- 2 garlic cloves, minced
- 1/2 large red onion, chopped
- Lots of kosher salt
- Black pepper
- Bag of Tostitos Natural Blue Corn tortilla chips (if you are trying to go low-fat, swap the chips with cucumber chips!)
Pairings: If you insist on sipping vino versus kicking back a frozen margarita while indulging in your salsa, go with something light and crisp, like a Chardonnay or a dry Riesling. Because our recipe uses fire roasted tomatoes which have a saltier/acidic taste, these choices will help counteract the flavor with something that has just a hint of sweetness -- just a preference only if we are opting not to throw back the Patron.
- Chardonnay: If you have a few extra pennies in the piggy bank, try the 2006 Reserve Chardonnay from Cakebread Cellars ($55). If you need something a bit less pricey, the 2006 Anderson Valley Chardonnay is also yummers ($30)!!
- Riesling: For the price, we like the award-winning V. Sattui 2003 Dry Johannisberg Riesling ($16). If you are looking for a bargain bottle under $10, try the gold-medal winning Kendall Jackson 2004 Vintner's Reserve Reisling, which is recommended to be paired with saltier dishes like fish and ethnic cuisines.