Super Bowl of Salsa. . . oh, and that big football game in Indy between New England and New York

As a Raiders fan, I am supposed to despise the Patriots. Problem is, because I am an Angels fan, my dislike for the Yankees is so horrendous that I can't stand the New York Giants more than my dislike for New England.

Besides, my son-in-law was born and raised in the Bronx, and of course he's a Yankees fan and a Giants fan. It just wouldn't be right for me to pull for the same team as him.

So, I am pulling for Tom Terrific and his Patriots in this game.

But I am still buying my grandchildren Raiders stuff.

And while I am watching the game with my friends, we will be eating my famous salsa (a recipe dad gave me and I tweaked a little)


Doug's Salsa Recipe

Ingredients:

1 can of RO-TEL ORIGINAL Diced Tomatoes and Green Chiles
2-3 Medium Tomatoes (DO NOT REFRIGERATE TOMATOES - refrigeration causes tomatoes to lose their taste a little)
1 large lime
1 Clove of Garlic
3-6 Green Onions
Cilantro (recommended)
1/2 of a Carrot (optional)
jalepeno pepper (optional)
Salt

Double the ingredients for a larger batch.

Pour can of diced tomatoes and green chiles into bowl.

Cut fresh tomatoes by hand into small pieces, the smaller the better. Do not use food processor or similar device because it makes the salsa taste watered down. I often use Roma Tomatoes - if you do, add one more tomato because they are smaller.

Add Tomatoes to bowl.

Cut lime in half and squeeze juice into bowl. I often have another lime or two available in case I get a lime that does not produce much juice. If it has seeds, hold the cut side up when you squeeze so that seeds don't fall into mixture. Some folks like less lime and only use a half a lime for this size of a batch.

Cut clove of garlic into small pieces and then crush with a fork until it is like a paste. Then add garlic paste that you made into mixture.

Cut up onions into small pieces. Once again, like the tomatoes, it is better to cut by hand with a knife. Appliances tend to tear onions rather than cut them and some of the onion flavor becomes lost. I put 3-6 for number of onions to use because it is a matter of taste. I use 6 onions, my dad uses 3.

Add onions to mixture.

Chop cilantro in similar fashion. Cilantro gives the salsa that true Mexican taste, and I like cilantro a lot. I tend to only cut up and use the leaves because the stems tend to give the salsa a bitter flavor. Remember, cilantro can be strong, so use discretion. I use about four stems worth (remember, use only the leaves for best results).

If you decide to add the carrot, chop pieces as small as you can get them. Amount varies based on your taste.

Jalepeno can overtake the flavor if not used sparingly, but if you want a little more heat in your salsa, feel free to use the pepper. Note, keep seeds for more heat, eliminate them for less. If I use jalepeno I tend to use a quarter chile per can of ROTEL. I don't use them often, however, because the flavor of the salsa is so good without them.

Salt to taste.

Added notes: pick your ingredients carefully. The quality of the tomatoes play a large part in the flavor of the salsa. And once again, do not refrigerate the tomatoes. They lose flavor when refrigerated.

Okay, now stir it, let it sit twenty minutes, stirring every 5 minutes - then enjoy!

In my opinion, tortilla chips made from white corn are better, but once again, that is up to your discretion.