Tuesday, May 1, 2012

Best. Salsa. Ever. (seriously)

The title says it all. I love this salsa. It's easy, quick, and dependable. It's always a hit at parties - and goes great on quesadillas and tacos. 

People are always asking me for my recipe. So, here it is. Enjoy! (Adapted from Annie's Eats.) No photo tutorial today, friends... just a great recipe. :)
  • 2-3 jalapenos, seeded and chopped (if you like it really hot, leave the seeds in one)
  • 2 tsp. minced garlic (the kind in the jar - love this stuff)
  • 1/2 yellow onion, chopped
  • 2 TB red wine vinegar
  • juice of 1 lime
  • 2 medium tomatoes, chopped
  • 2 cans fire-roasted diced tomatoes (yes, must be fire-roasted!)
  • 1 TB cumin
  • 1/2 tsp. salt
  • 1 scant tsp. cayenne
  • 1 small handful fresh cilantro
  • (Equipment) - food processor. I use my "Ninja." Do not use a blender. Blenders only have a blade at the bottom, so it will not get the job done!
Okay, here we go:
  1. Put the jalapenos, garlic, onion, vinegar, and lime juice in the processor. Pulse a couple times until finely chopped.
  2. Add remaining ingredients. PULSE... do not run the processor. You want the salsa smooth, but not pureed. Pulse a couple times, and then check. Repeat as needed.
  3. Do not taste for seasoning yet. Refrigerate overnight, and then check for seasoning. The salsa will get hotter as it sits in the fridge.

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