35TH ANNIVERSARY
SNACK ATTACK
SALSA FROM THE CUPBOARD
RECIPE BY JANE RODMELL
There are many good prepared salsas on the market, but if you find yourself without one, this version is not only tasty but it can be whipped up from ingredients you’re likely to have in the cupboard. Served with corn chips, it makes a great snack all by itself. But don’t sell it short: it’s an extremely useful condiment to have on hand, and it’s also delicious tucked into an omelette or served alongside grilled fish.
MAKES ABOUT 2½ CUPS
1 tbsp vegetable oil
1 small onion, chopped
1 can plum tomatoes, drained, seeded, and roughly chopped (28 oz/796 ml)
3 green onions, chopped
2 cloves garlic, minced
1–2 tbsp jalapeño pepper, finely chopped
½ tsp dried oregano
½ tsp ground cumin
dash hot sauce
2 tbsp wine vinegar
salt and freshly ground black pepper
1 tbsp fresh coriander, chopped (optional)
1 Heat oil and gently soften onion in saucepan. Add tomatoes and remaining ingredients. Simmer, stirring now and again, for 15 minutes.
2 Taste, and adjust seasonings to make it a little hotter if you like. Transfer to a serving bowl and chill before serving.
MORNING ESSENTIAL
THE ULTIMATE BRAN MUFFIN
RECIPE BY JILL SNIDER
Unlike some bran muffins, these ones are moist and light. And the batter will keep for
