The Cooking Issue #2

Dear Readers,

It seems like forever ago that I began The Cooking Issue back in March. Forever or not, today we are making SALSA!

So grab an apron, a friend, a bag of chips, and a printed copy of this recipe. Let's get cooking!


Paul's Salsa Recipe

from the kitchen of Paul Hauth



- Apron (I strongly recommend that you wear an apron this time simply because of the ingredients we will be working with.)

- A large bowl

- Kitchen knife

- Cutting board

- Blender OR food processor


- 1 to 1 1/2 Onion(s)

- 1 Cayenne Pepper (or other fresh chili pepper)*

- 2 Cans of Tomatoes

- 1/4 to 1/2 Cup of grilled Bell peppers

- 1 Cup Cilantro

- 1 to 1 1/2 Tbsp Lime juice

- 2 Cloves Garlic

- 1 Tsp Sugar

- 1 Tsp Salt

- 1 Tsp Paprika

- 1/2 Tsp ground Black Pepper

- 1/2 Tsp Cumin


* Substitute 1 Tsp Cayenne Pepper spice if fresh isn't available. Don't use habanero peppers unless you really like heat.

** Best if refrigerated overnight before use.

1. Combine the ingredients and pulse in a blender (or food processor).

2. Serve with chips or over a Mexican/ Southwest dish.


Until next time folks,

happy double dipping (in individual bowls of course)!