Saving the Homemade Salsa

My bestfriend's mom has been making these green salsa for as long as I've known her and every time I visit, I almost always come home with a brand-new jar of the spicy yet sweet green goodness! I would put it in everything, my sandwich, fried eggs, fried things, meats, salads, and anything else that could potentially use that extra kick without overwhelming my food. Since it's homemade, there were no preservatives to keep it for a long time and so I tried to use it as much as possible before it expires.

After a day of making tamales with them, I made some Spanish rice since my husband wanted to eat it with the tamales we made. Then it came to me, the liquids to use Spanish rice is similar to the consistency of the salsa that Tania's mom makes! So the next day, I made my very first Salsa "Spanish" Rice with some Basmati grains and it looked really pretty!

Then the day after that, my husband fried some eggs and we ate it with a bowl of our new green rice. Then the day after, we cooked up some omelette and enjoyed it with the remainder of our rice. It felt good to use up most of the salsa and incorporate it in a new version too! I wish I could take ownership to this but all I did was cook the rice and all the flavors were all from Mama Trini. So the only recipe I can share here is how to make Spanish Rice that I even had to customize myself to accommodate what I already had in the fridge and in the pantry.

My Spanish Rice Recipe

2 cups Basmati Rice
3 cups of Water
6 Very Ripe Tomatoes Diced
1 Medium Onion Chopped
4 Cloves of Garlic Minced
2 tbsp of Olive Oil
A pinch of salt and Pepper

Saute the garlic, onion, and tomatoes in oil until soft. Salt and pepper to taste. Let it cool for a little bit. While waiting for that to cool, put oil in the pan you will use for the rice. Once the oil is hot, pour the rice and stir around until the rice is coated with the oil.

Use an emulsion blender to grind up the vegetables in the pan. If you don't have an emulsion blender, a regular blender will be just fine and you can add the water in to this also. Once all the vegetables have been blended, pour it in the rice and stir until all the rice have been coated by the sauce.

Put the lid on, turn the heat down to medium and simmer for 20 minutes or until the rice is cooked. Try not to open the lid to keep the steam in there as long as possible.

There's an actual Green Rice dish called Arroz Verde with some that uses milk as their liquid base. I guess I just found a "shortcut" to my version of Arroz Verde. I'm also not a recipe-writer so please take that recipe with a "grain of salt" - sure, pun intended!