Hang around me long enough and two things are bound to happen: I'll serve you some Mexican food, and I'll make you try an artichoke (usually not at the same time). I've shared assorted "go to" recipes from my Mexican food collection (Street Corn, Three Ingredient Guacamole, Ceviche), but since we're entering tomato season, it's time to introduce the BIGGEST staple you need for a great Mexican menu spread: Salsa!! Years ago my friend Heather shared this recipe with me, and it never fails to please. The recipe makes a TON, so definitely bust this out when you're having friends over, if you're spending the weekend hanging out by the pool, or if you have lots of containers for sharing with your neighbors. This salsa is fresh, so it doesn't last as long as the kind you buy in jars.
Here's what you need:
- 1 16 oz can of whole plum tomatoes
- 7 slices pickled jalapenos (these are available in jars in near the relish section or wherever your store has Mexican food brands. Often called "nacho style." See an image here.)
- 2 cloves of garlic, peeled and smashed
- 7-9 tomatoes, diced
- 1 red onion, chopped
- 2-3 limes, juiced
- Salt & Pepper
First, take the can of plum tomatoes, garlic, jalapenos and blend until smooth. This will be the base of your salsa. If the garlic doesn't blend entirely, take out the larger pieces.
I JUST got a Vitamix so next time I won't be using the wimpy kitchen aide below!Next, dice the tomatoes, onion and add the fresh lime.
Stir together the ingredients and add the salt and pepper. Sample with a chip (a often as necessary), adjusting the seasoning as you go.
Some add cilantro to their salsa, but I don't because so many people have an aversion to that herb. Still, cilantro DOES add a nice color, which is appealing.