Skip to main content

Easy Peasy Salsa, A Staple


Unfortunately there is no scientific data to back up this statement, but I am confident I have eaten twice my weight in salsa. Either commercially made, store house brand, at a restaurant, or my favorite: homemade. Homemade makes twice the amount for the same cost as the commercial brands. AND IT'S BETTER, WAY BETTER!

Ingredients:
28 oz canned whole tomatoes, drained 
1/4 cup cilantro
1 jalapeno, seeded and chopped
1 small fresh garlic, chopped (about 2 teaspoons)
2 tablespoons white onion, chopped 
1 - 1.5 teaspoons salt
1 teaspoon chili powder 
1/2 teaspoon comino
2 tablespoons lime juice

Instructions: 
In a blender, add jalapeno, garlic, onion, cilantro, salt, chili powder, comino, and lime juice. Give blender a quick mix, two seconds or so. To blender add two tomatoes and pulse until all ingredients are finely chopped and well incorporated. Add remaining tomatoes and pulse until desired consistency. Taste for salt and lime juice. Add more if needed. Pour into container with lid and shake vigorously for 5 seconds. Chill. Enjoy!

Modifications Made:
Dried cilantro can be used. Adjust amounts accordingly. Let salsa to rest for at least 30 minutes to allow dried cilantro to rehydrate. Shake salsa again before serving is using dried cilantro.

Taste test jalapeno. If too hot, add less. If too mild, add inner seeds. If still to mild, add small serrano pepper.

Don't add extra garlic as it will cause the salsa to become bitter. 

White onion can be substituted with yellow onion but it will cause the salsa to be sweeter. Do not use sweet yellow or red onions.

Lime juice is key to the salsa. Add in blender until lime juice can just be tasted. As the salsa rests, the lime juice melds losing its pungency.

Scaled for Likeness: Great
Modesty aside, I have not made this for any person who enjoys salsa who does not love this recipe. It is so good, it literally can be eaten on a spoon. Taste testing can be very tricky round here. In a nice cold refrigerator, salsa will last three to four days when stored in an airtight container. Not that it will ever last that long!  It is good on chips, on enchiladas, on tacos, and of course straight from a spoon.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi