People love to say salsa

So one of the things that I thought I would do in my blog is to review recipes. I will be honest and admit that it wasn't my idea. But I after having two people (the only 2 people to read my blog: Hi Denise and Kelly!) ask me to do this, I think it's a good idea.

I LOVE to cook. Cook, roast, bake, braise (ok, maybe not braise since I've never done it but I had to think of another cooking verb), you name it. Since I like to do a variety of things in the kitchen, the reviews will be of anything and everything.

I hope that you will recognize the title of the posting...it is from Seinfeld. And while I am a big Seinfeld fan, I need to state now that Seinfeld is NOT the reason that my daughter is named Elaine.

But I digress. My first recipe review is "Slow Cooked Salsa." I LOVE Mexican food and I always think it would be so much cheaper to make my own salsa. But I never got around to trying it. I recently came across a recipe in a Taste of Home magazine and today I tried it.

First of all, it was extremely easy to make. No chopping involved. That's definitely my favorite thing about this recipe.

If you like a thick salsa, you won't like this. This is a thin, restaurant-style salsa. I happen to like that...but not everyone does.

I have two issues with this recipe. I guess my first one is really more an issue with my appliances than an issue with the recipe. My food processor is old and the seals just aren't there. So I knew I couldn't put the salsa ingredients in without having salsa all over my kitchen counter and floor and cabinets. I tried my best blender (I have 2) but it just couldn't tackle the whole tomatoes. So I grabbed my immersion blender which actually worked very well.

My other issue is with the flavor. Although I actually put in more garlic and onion than the recipe called for, the tomato flavor is overwhelming. It needs the bite of onion, garlic and jalapeno to balance it out. I think more of those ingredients next time will help quite a bit. I also found it needed a lot of salt. Of course my husband thinks that I could live on a salt lick (which he threatens to buy for me)...but really it was too bland for anyone.

As I said I will definitely make this again and keep trying to get the blend of flavors that I like. Here's the recipe as it appears in the magazine. I will note the small changes that I made. Enjoy!

Slow Cooked Salsa

10 plum tomatoes

2 garlic cloves (I used 4)

1 small onion, cut into wedges (I used a large onion)

2 jalapeno peppers

1/4 cup cilantro leaves

1/2 tsp. salt, optional (I used a couple of teaspoons at least and it still really wasn't enough)

Cut a small slit in two tomatoes (or in my case 4); insert a garlic close into each slit. Place tomatoes and onion in a slow cooker. Cut stems off jalapenos; remove seeds for a milder salsa. Place in a slow cooker.

Cover and cook on high for 2 1/2 - 3 hours or till vegetables are softened; cool. (I didn't let it cool first. Oops!)

In a blender or food processor (or with an immersion blender), combine tomato mixture, cilantro and salt. Cover and process till smooth. Refrigerate the leftovers.

The notation in the magazine says that you can cook this on low too. Assume that 1 hour on high is equal to 2 - 2 1/2 hours on low.