It's that good.
Luckily this salsa recipe is also quick and easy and makes a bunch to share (or save). You can easily halve it, but since we've been going through it pretty quickly, I made a big batch. Also, after a few days, any leftovers taste wonderful added to tortilla soup, or slathered over breakfast.
The Ingredients
2 big cans of diced tomatoes (If you can find it, I really suggest using Muir Glen; it is second only to homegrown tomatoes. If your grocery store doesn't carry this brand, you can ask them to order it for you.)
4 chopped jalapenos, seeds and membranes removed (this number depends on their spiciness. If they are super hot, only use 2 and then add a less hot pepper- even a half a bell pepper will work.)
1 clove of garlic, peeled and sliced
Half an onion, diced small
Half a bunch of cilantro, chopped small
One lime, juiced
Salt to taste
How To
Note- When I say 'blend' I mean either pulsing it in an upright blender or mixing it with an immersion blender. When I say 'stir' I mean with a spoon till it's mixed.
-Combine the tomatoes, the peppers and the garlic (in either the blender or a big bowl).
-Blend till it's fairly uniform and the peppers are in tiny pieces.
-Stir in the onion, cilantro and half the lime juice.
-Taste and add salt and more lime juice as needed.
Tips
-If you like your salsa chunkier, start with half a can of tomatoes and blend that with the peppers and garlic till they're in tiny pieces. Then add the rest of the tomatoes and pulse briefly.
-You may be tempted to blend up the onions and cilantro (especially if you don't really like them), but I wouldn't suggest it. Chopping them and stirring them in actually contains their flavor and keeps it from overpowering the entire thing.
Note- My brother called me on Sunday night and told me that I was totally accurate in describing the addictiveness and general wonderfulness of this recipe. He said he was *this* close to using a spoon.
This salsa looks absolutely AMAZING! I raise my own garden every year and try to put my tomatoes up, I will have to try to use this recipe this year! Thank you for adding the fact that you can use bell peppers in it I normally don't use anything with hot peppers because my system just can't hack it. but I wouldn't have thought to use bells!
ReplyDeleteI am really enjoying your blog!
This is exactly how I make my salsa, except I don't cut anything up before I put it in the blender. It all goes in at once (except I remove the seeds and ribs from the peppers.) So good. So, so, good.
ReplyDeleteMy secret ingredient is a little tequila, and I use kosher salt. If you chop instead of blend the salsa, it is also good with peach chunks or mangoes.
ReplyDeleteI was waiting for this to make the Potachos with. Yummyyyyyyyyy!!! And finally I have a recipe for salsa so I will come out delicious every time. Than you!!
ReplyDeleteThis sounds yummy. Although, we tend to like our salsa on the spicy side, so I would probably roast the peppers first (hold them over a flame with tongs until completely black, then peel off the "skin").
ReplyDeleteMy mouth is watering and I am not making that up.
ReplyDeleteYum!!! I'll definitely be trying that.
ReplyDeleteOh, I love your philosophy on knitting too. I think we both share the same affection for knitting. Great in thought, eh, not so much otherwise. lol.
Great blog. Having the best time nosing around.
Fondly, Katie
yummy! Where's my bag o chips? Next party, that's what I'm bringin!
ReplyDeleteMmmm, we'll try this!
ReplyDeleteWe've been keeping our ears and eyes open for a recipe - pre garden!! :)