So, I’ve got yet another pocket of time and I thought the best way to use that pocket was to post my recipe for Salsa. This is no ordinary salsa dear friend,I get more requests for this recipe than ANY other recipe I make. People drool over this stuff and eat it until they make themselves sick on it. Its honestly that good. My darling girlfriend’s fiance literally eats it with a spoon. So gather round, I don’t give gem’s like this one out every day. Not to mention its a concoction of my own creation so giving it away isn’t easy you know. But, because I love my loyal and faithful readers, I’ll make the sacrifice. Plus if it mean that you’ll never but that garbage they sell in jars again it’ll all be worth it. Pace Thick and Chunky is a sacrilege. Trust.
First, I get out my food processor. You could easily chop all this by hand but I’ve got the heavy artillery and why not use it. Flaunt it if you’ve got it or some such nonsense right? Now it all starts with about 3-4 large tomatoes. I say 3 to 4 because it all depends on how many I can shove in my food processor. Once it gets to roughly the top, just stop. Otherwise your seasonings will be all wonky and you’ll have to adjust a bunch later.
Next, you could use about a whole jalapeño. Or half if you’re a wuss or double if you’re a lunatic. I like to use the jarred pickled kind because I’ve always got them in the fridge. About a quarter cup will do for a medium heat salsa. BTW, later if its not spicy enough you can use some of the pickling liquid. That stuff is like fiiiiiiireeeeeee!
Next up is garlic. Like everything else I make I like A LOT. Don’t be afraid of it. I use about 4-6 or so garlic cloves. More if its just us eating it, less if I’m serving it to company. I was making this for a get together so I only used 4 this time. In they go.
Next up is black pepper. Use more than you think you’ll need. I crack in something like 50 turns of the mill. I don’t measure as it comes out but it looks to be at least half a tablespoon. Don’t be afraid of black pepper. It just adds another layer of flavor and a different depth of heat. Also add about a few teaspoons of salt. This is one I go kind of chinzy on because too much salt is definitely not good eats. You can add more later if you need it so start sparingly.
Tomatoes! I CAN HAZ SOME PLZ!
Alright fine! She gets a tomato end and we move on. Next up is cumin. Probably a good tablespoon. Its what gives it that quintessentially Mexican food flavor so don’t be afraid to go pretty liberally with it.
Cilantro. I know a lot of people don’t particularly care for cilantro but I love a ton of it. You could probably leave it out or swap it with parsley maybe. Also I don’t like to use fresh for this application. ZOMG CALL THE HERB POLICE!!! This gets better as it sits in the fridge and the fresh breaks down in a weird slimy way that is not good eats either. Dried hydrates just enough without going all gooey.
See I told you that I use quite a bit. Next squeeze in the juice of one lemon. You could use the stuff from a bottle no problem. I always have lemons in the fridge so I use fresh. Lime might also be nice too if you wanted to try it that way.
That’s it. All there is to it. Now before you ask. No I don’t use any onion. I don’t like the crunch it lends or the bitterness of the raw onion. Do yourself a favor and try it this way before you go all willy nilly and add onion. Its got a sweet, spicy and even consistency. Plus you just don’t go messin’ with a good thing now do you? All that’s left to do is pop the lid on.
And pulse it.
I need a manicure. Yikes. Let it go until its the consistency you like it. I’ve got some picky eaters that like to just scoop the juice and not get any solids so I let it go until its pretty finely diced.
Oh man my mouth is watering just looking at it. Only one thing left to do. Taste and adjust for seasoning.
Eh, pinch more salt, little more pepper and a bit more cumin. Also, don’t overestimate how not-spicy it is. As it sits in the fridge the juices from the freshly pulsed jalapeno will start to leech out into the salsa. So don’t adjust the heat factor until its sit in the fridge for at least a few hours. Taste again and PERFECT!
All that’s left to do is transfer it to a serving bowl and pop it in the fridge for a few hours.
Now, this will last in the fridge for at least a week sometimes more. Often in the summer time we’ll have this and tortilla chips for dinner when its too hot to cook. Plus hey, its mostly vegetables so its good for you right? Enjoy guys!
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