salsa

10/25/2014

15 Comments

 
...based on the salsa my cooking aunt would make on [more than] a weekly basis.
Apparently the aunt I lived with my first year of college (mentioned in the Chicken Salad post) will from now on be referred to as "my cooking aunt". 

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.
This salsa is very simple. It highlights the essential star flavors of salsa, and doesn't try too hard with unnecessary embellishment. Because the simple flavors are perfect. 
When I started making this salsa on my own, I would almost always forget one ingredient. Which one, you ask? Well, that would be a simpler problem, if I was always forgetting the same thing. But I wasn't. I'm not very consistent in my forgetfulness...take from that what you will. 

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. 

Problem solved.
Tomatoes. 
Jalapeño.
Onion.
Garlic.
Cilantro.

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...)
The one difference between my version and my aunt's is that I include a lime. Because lime makes everything better.
This salsa is blended really well, so it's not chunky. However, I was just looking through my aunt's family's cookbook and saw a chunky salsa called Ugly Dip that I may make soon for those of you who prefer your salsa chunky—it's so good.

But this recipe is an old faithful, all-purpose salsa. Good for anything you'd want salsa for.
Ingredients
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
1. Roughly chop onion.

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??
I used to use fresh tomatoes in this recipe, but they're so watery that the salsa ends up turning out mostly light green with only a mild pink hue. 

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.
After it's all blended, you're good to go! 

OK, now I need to make some more. We ran out last week and I'm craving some kale nachos*...
*Coming soon!

Enjoy!!
 


Comments

06/14/2016 7:34am

Wow. This salsa looks so good and so yummy.My children like salsa. They always want salsa to eat. I found different recipes of salsa and I found this recipe. It is very simple and easy to make.

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02/20/2017 7:00pm

Salsa is an Italian and Spanish dish.Salsa is usually a tomato-based sauce or dip. It is a heterogeneous mixture that includes additional ingredients such as onions, chilies, beans, corn, and various spices. It is typically spicy, ranging from mild to extremely hot. Basically, it contains tomatoes that is usually rich in vitamin C and beta carotene like lime and hot pepper in which beneficial in vitamins and minerals.

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06/15/2016 3:09am

Salad is the main food items that provide much nutrition and vitamins of our body and we should to use it with each dinner and lunch time. It remove the quantity of cholesterol from our body and make our physical fitness more good. Thanks for posting this amazing information.

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12/14/2016 1:13am

Salsa is good to pair in different variations of food, I used salsa when having my fresh picked vegetables, I can also pair it with nachos or tacos or chips, and since I prefer to have an all-carb diet to fit on my old clothes, I usually eat vegetables for dinner. I would just boil them then pair it with salsa, and the recipe I used in making salsa was this. I really liked it, it taste great.

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