Who moved my wok?

Two best friends, one kitchen, endless possibilities.

Let’s salsa!

The main ingredient.

Unfortunately, our cooking is infinitely better than our dancing, but that doesn’t stop us!  However, this post is about food, particularly Mexican food, and man do I love Mexican food!  It’s something that Elizabeth and I have dearly missed since leaving the good ol’ US of A.  In America, it’s hard to beat; it’s affordable, generally with vegetarian and vegan options, and the most important part: free, unlimited chips and salsa!  While we have found decent Mexican options in Beijing, our favorite is not conveniently located and has no viable vegetarian options on the menu (the chef made something special for us when we went).  There are two other Mexican restaurants down the street from our apartment, one considerably better than the other for food and atmosphere, but neither has mastered the fine art of salsa and both charge ridiculous prices for it.  MADNESS.

Wanna see me cry? Chop onions near me.

So instead of being filled with rage at the thought of paying too much for mediocre food, we decided to make our own.  Success!  This salsa is SO, so good.  It’s not what you typically find in your average Mexican restaurant at home, but it is totally satisfying and feels so incredibly fresh!  And though it looks quite similar to our bruschetta, it has an entirely different taste and is perfectly paired with the lentil and carrot tacos (coming to a blog near you, very soon!) we made last night.

To begin, I chopped four tomatoes, two large and two medium-ish sized.  These tomato chunks were slightly larger than the ones I used in the bruschetta.  Then Elizabeth very finely chopped a yellow onion and ground in a light sprinkling of garlic powder.  After that, we added in chopped cilantro and several spoonfuls of green salsa from a can.

Finished and ready to devour.

Mix all of that up and give it a taste test.  This time, we couldn’t find our normal green salsa and found the one we used here a little lacking, so we added in some extra salt and more cilantro.  PERFECTION.  This salsa is awesome on its own with tortilla chips or added on top of tacos or fajitas.  It also works nicely added into tofu scrambles…that is, IF you have any leftovers.  🙂

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