How to make salsa at home, thanks to pizza crust recipe

I can’t get over the fact that my salsa is still pretty awful after all these years.

But it’s time I took a step back and actually tried making some for myself.

This recipe is from a recipe by author Marisa B. Bielawski, a longtime food writer at Cooking Light.

Here’s what you need: 1/4 cup (1/2 stick) unsalted butter (I used a medium) 1 tablespoon extra virgin olive oil 1/2 cup chopped parsley, chopped 1/3 cup chopped onion 1/8 teaspoon dried oregano 1/16 teaspoon garlic powder 1/32 teaspoon kosher salt 1/10 teaspoon freshly ground black pepper 1/6 teaspoon cumin 1/1 teaspoon black pepper 2 teaspoons garlic powder (or to taste) 1/5 cup chopped tomato (or red bell pepper) (optional) Instructions Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a small bowl, whisk together the butter, olive oil, parsley and onion.

Season with salt and pepper, if necessary.

Transfer to a small skillet and cook, stirring frequently, until the onions are translucent, about 8 to 10 minutes.

Add the oreganos and garlic and cook another minute or two.

Transfer the mixture to a blender, and process until smooth, about 2 minutes.

Transfer it to the prepared baking sheet and spread it evenly.

Sprinkle with the chopped tomato and the remaining 1 tablespoon of olive oil.

Transfer this mixture to your prepared baking pan, and bake for 20 to 25 minutes, or until the cheese is bubbling.

Serve with cheese curds and salsa.