I’ve never really measured quantities, but here are my estimates
Start with about 3 lbs tomatoes. If using varieties with small cores, (like Roma) just wash them and blend them on lowest setting.
Add one large yellow (or any type you have, 3″or 4″ diameter) onion, cut into 1/8ths, so the blender blade can grab them, Drop into blender.
2 tablespoons minced garlic (10 cloves)
1/2 cup coarsely chopped cilantro. (About 1/3 bunch if purchased)
2-3 Anaheim peppers or 2 poblano peppers, for very mild salsa. Cut small enough that your blender or food processor can handle it. Remove seeds and stems. If you like some spicy kick, use a jalapeno or serrano too or in place of the Anaheim or poblanos. Remove seeds and if you want it spicier yet, add the seeds or more jalapenos or serranos.
Two cups/drained cooked black beans, (canned are fine drained from the can)
Add a packet of taco seasoning mix OR about 1/4 cup of the taco seasoning in the larger container.
Taste for saltiness. I usually add about 2 teaspoons regular table salt at this point.
I also add 1/2 teaspoon black pepper,
1 teaspoon cumin, (there is already some cumin in the taco mix. You might want to taste it before adding, if you’re not familiar with its strength.)
TRY THIS RECIPE:
2 boneless, skinless chicken breasts sliced into 3 strips each. Lay in 8″ baking pan. Cover with 2 cups of salsa. Squirt about 1 tablespoon yellow mustard lightly over the salsa. Sprinkle 1 cup of shredded cheddar cheese,(I prefer sharp). Bake in the oven about 35 minutes.
Serve with rice or quinoa to soak up the sauce. EASY AND COMPANY WORTHY!