{football friday} guest post by love & zest + [recipe] fiery salsa
Friday, November 9, 2012 at 6:19AM 
As I get ready to head out on a much need (albeit quick) vacation, I've asked two of my favorite bloggers to fill in on {football friday} for me. This week, Kristina LaRue from Love & Zest is stepping in to talk tailgating.
I "met" Kristina online probably two years ago. How did I find her? Well, she's an RD blogger, with great pictures, a keen food sense... and perhaps most importantly, she's an Auburn grad :) [The universe has a weird way of throwing like-minded folks like us together!!]
I adore Kristina. She's genuine, kind, fun, an avid-runner and just all around enjoyable person to know. I hope you'll get to know her too. Here blog is Love & Zest and she can be found on Twitter @KristinaLaRueRD. Thanks Kristina!
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Thank you Regan for having me as a guest post on your blog!! It is such an honor to blog on The Professional Palate, as Regan has inspired me in so many ways to improve my culinary and photography skills. And she's like sister status to me cause we both bleed Orange and Blue.
We are up in Auburn this weekend for the UGA game. As a little tiger I’ve traveled in the RV from Florida to Auburn many weekends in the fall. I haven’t always enjoyed tripping it in the RV, but now I appreciate it, especially for tailgating. Tailgating is a big deal to us, equipped with tents and TVs and accessorized with Orange and Blue decor, chandelier, and fabulous food. Hence my thankfulness for {football friday} goodness as we plan our tailgate spread.
This weekend I volunteered to make the salsa.
Mostly because I love chips and salsa at a tailgate and dislike how much salt store bought salsa contains, and partly because I was dying to use these key lime beauties. My husband and I just moved into a new home that has a key lime tree in the backyard!
I’ve been adding limes to everything. My husband has been begging for key lime pie ever since, key lime pie for Thanksgiving? Only in Florida… I digress.
This salsa sure knows how to pump up the heat, with a sensible amount of salt. It has a good blend of chunky and smooth. I love the fresh taste of tomatoes, onions, and cilantro. If you're a little more ice than fire, cut back on the jalapenos, but our bunch craves the full fiery flavor.
Love & Zest's Fiery Salsa
Ingredients (4 cups)
- 4 cloves garlic
- 3 jalapenos, deveined and deseeded
- ¼ medium red onion, chunked
- 8 vine-ripe tomatoes, cored and deseeded, divided
- 3 key limes, juiced
- ¼ cup packed cilantro, chopped
- 1/8 teaspoon kosher salt
Instructions
In food processor with blade attachment pulse garlic, jalapenos, and red onion, making sure not to puree, you want it a little chunky. Pour mixture into large bowl. Remove any large pieces, if necessary, and reprocess until chopped.
Puree four tomatoes in food processor. Mix pureed tomatoes with jalapeno mixture. Finely chop remaining tomatoes, and add to bowl of salsa. Stir in lime juice, cilantro, and salt. It's easy to make ahead and serve on game day, just store it in two mason jars. Enjoy and War Eagle!
This is an open blog hop. If you're planning on blogging delicious eats for football season, I invite you to join in. Simply fill out the link to share your recipe - everyone's welcome, all football season long. And please be sure to visit the other recipes listed for more great tailgating ideas.
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