My husband calls me a food snob, lets just say we agree to disagree… there are so many awesome recipes that we, the American public, have access to. Whether the recipe be from friends/neighbors, the multitude of cookbooks available, cooking networks on tv, or the vast array of recipes from all over the world that are at most of our fingertips on the web. So no, I would not call me a food snob – on a side note if you have had to live on MRE’s for weeks at a time in your life, I think you should automatically never be able to be called a food snob… vacuum sealed, preservative loaded meatloaf anyone?? However I will not lie, I love good food. And this recipe falls under good food. Salsa is now America’s no # 1 condiment… move over ketchup. And for good reason, it is delish! However if you have only eaten Old el Paso (this was all we had in my childhood, do you feel sorry for me yet?), or Pace Picante sauce in your life; you may not understand why salsa now outranks ketchup. But if you try this recipe, you might start to understand what all the hype is about.
If you do not feel like you have a lot of extra time to be making condiments, this is a good one to start with. It is easy to prepare, low-cost, low-calorie, and if you can keep your family members from drinking it (yes, I’m referencing you hubby), it will last a week due to the acidity of the tomatoes. So no need to add vinegar to salsa. Ok, so I’m going to hop back upon my soap box for one more minuto. I can not stand vinegar in my salsa, it totally ruins it for me (maybe this is what my husband was referring to…I prefer to call it passion). To me, nothing beats a fresh, slightly spicy, cilantro infused salsa.
Cilantro, aah you either love it or hate it, am I right? I’m a lover. However if you lean more towards my mother’s view of cilantro, that it taste like soap, feel free to lower the amount or remove from the recipe altogether, it will still rock. I may have made the entire batch of salsa, took a taste, thought it rocked prior to realizing the cilantro was sitting on the cutting board without ever having been sliced and diced and added…oops.
So take my word, it still was pretty scrumptious! Ok, back to the recipe…. this is loosely based off my husbands favorite mexican restaurant, a chain in Kansas City, Jose Peppers. So give it a try, and tell me what you think. Eeh… please be gentle with your feedback though. 🙂
Favorite Salsa Recipe28 Oz can of tomatoes diced or whole 1/2 of a fresh green pepper 1/3-1/2 fresh jalapeno 1/2 of a lime 1/4 cup of a can of chopped chili peppers 1/8 cup of green onions 1/4 cup of cilantro 1 tsp fresh garlic 1/8 tsp cumin 1/8 tsp oregano 1/8 tsp paprika – smoked if available 1/4 tsp garlic powder dash cayenne pepper salt and pepper to taste
- Empty can of tomatoes into food processor, dice to desired consistency. Pour into large bowl.
- Roughly chop green pepper, jalapeno, and cilantro, and green onions. Place into food processor as well, dice vegetables, but not as finely as tomatoes. Pour into bowl with tomatoes.
- Place chili peppers, garlic, lime and seasonings into bowl with tomatoes and vegetables. Stir well.
- Place into refrigerator until ready to use, if possible allow the flavors to fuse for an hour prior to eating. (Good luck with that!)