Did I mention these relatives live in New Mexico? Salsa is a pretty big deal down there. Chiles are fresh. Tomatoes are fresh from the garden, then canned and kept year round. My aunt would whip up this salsa at least once a week—usually more.
My solution to this was to finally remember it had five ingredients. So if I didn't have five things intended for salsa, I was missing something.
Most of the time it was the cilantro I'd forget. Sorry, Cilantro. You're even my favorite. (Or maybe it's the garlic...or the jalapeño...)
But this recipe is an old faithful, all-purpose salsa. Good for anything you'd want salsa for.
1 14.5-oz can chopped tomatoes
1/2 jalapeño (no seeds, to taste)
1/2 onion, chopped
1/3 c. cilantro
2-3 cloves garlic*
juice of one lime (to taste)
garlic salt and seasoned salt, to taste
2. Remove seeds from a fresh jalapeño. I'd recommend starting with 1/4 of the pepper and then going up from there. It'll get quite spicy very quickly. (Of course you can always add more tomatoes if it gets too hot.)
3. Add onion, jalapeño, garlic, and cilantro to food processor or blender. Pulse a few times, until mostly chopped. Add cilantro and tomatoes and blend together.
4. Add garlic salt and seasoned salt to taste. If it doesn't taste quite right, usually adding a little more seasoned salt will do the trick.
*As I was writing this off the top of my head (before uploading pictures), garlic was the one that wouldn't immediately come to mind. How's that possible??
Using canned tomatoes is not only easier, but it gives it a more aesthetic red coloring. But by all means, use chopped fresh tomatoes if you want! I often throw in one fresh tomato for good measure and adjust accordingly.
Note: Choose a no-salt-added can so you can control how much salt goes into the salsa.
OK, now I need to make some more. We ran out last week and I'm craving some kale nachos*...