If you're still looking for some great appetizers to serve at your Super Bowl party, this might be just what you are looking for! It's different from your traditional salsa, and that's what I like about it. I received a comment on my last Super Bowl appetizer post that made me laugh; it was a question about when the Super Bowl is being played. It was amusing to me because typically, I don't even know when it is either! While I thought it would be fun to blog about several different appetizers in honor of the Super Bowl, I actually don't even watch it! Sometimes we'll turn the TV on, but that's only so we can watch the commercials. We are not football fans in any way, shape, or form :)
I still remember trying this salsa for the very first time back in 2004. I was in school at the time, and one of my classmates had brought this in to share with everyone. Her mom (or aunt, I can't recall now) would make it for her every time she visited her. I couldn't get enough of it, and asked my classmate if she could get the recipe for me. A few weeks later, her mom (or aunt) came to visit again. This time she brought 2 containers full of salsa with her: one for my friend and one for me! :) She told me that there wasn't really a recipe for it, but gave me a rough idea of how to make it. The recipe below includes the proportions I typically use; however, you can easily adapt this recipe to suit your tastes (my husband always thinks I need to double the amount of beans!).
I love to serve this with homemade tortilla chips that are baked, not fried (so much healthier!). For this salsa, I only season the chips with a dash of salt, but for snacking and other dips, I love to season them with other things like garlic seasoning.
Tex Mex Salsa
2 lbs ripe tomatoes, diced (I like to use Roma tomatoes)
1-1/2 to 2 cups "Mexican Blend" cheese or shredded cheddar cheese
1 can black beans, drained (2 cans if you really like beans)
2-3 green onions, chopped
1 cup Kraft Zesty Italian dressing
2 - 3 tbsp chopped cilantro (optional)
Mix all ingredients together and refrigerate for at least 1 hr to allow the flavors to meld and then serve with your favorite tortilla chips. Garnish with additional cilantro.
Homemade Tortilla Chips
vegetable or canola oil
salt, to taste
Preheat oven to 400°F.
Spritz or drizzle tortillas with vegetable or olive oil. Sprinkle with some salt. Cut the tortillas into strips, and then into triangles. Arrange the triangles evenly on an ungreased baking sheet.
Bake for 8-10 minutes, or until lightly golden brown. Pay careful attention to these, as they go from lightly golden to burnt very quickly!