De Coster’s Awesome Salsa Recipe

Sunday, April 24, 2011
Posted in category Just Stuff

Homemade salsa. I haven’t had the crap from a jar for a long time. This is a recipe I got from some libertarian friends (Ron and Tami Holland) when I visited them in North Carolina. So I modified it, like I do all recipes, and here it is:

- (2) cans of Rotel tomatoes (one regular, one mild)
– (1) 7 oz. can of “Mexican sauce” – San Marcos or other brand (a mix of chiles, tomatoes, and onions, or similar). Usually found in the Mexican food section.
– 1/2 red onion, chopped fine
– (2) cloves garlic (or use the chopped garlic in a jar)
– 1 TBSP olive oil
– 1 TSP ground cumin
– Salt
– Pepper
– Lime juice (squeeze one lime)
– Lots of fresh, chopped cilantro
– Lots of fresh, chopped parsley
– Chop a small amount of green, orange, or yellow pepper into small, fine pieces
– 3-4 fresh tomatoes. Add tomatoes after being pureed in a blender. Blend slightly (5-6 seconds), not until watery. Use homegrown for best results! I use Michigan-grown beefsteak. If not available, do not use tasteless, hothouse tomatoes. Use vine-ripened market tomatoes, or roma tomatoes.

Add everything together except cilantro and garlic. First add garlic, a little at a time, mixing each time after adding it. Keep tasting, and add garlic to your taste preference. Now, note the overall taste. Then add cilantro last, mix it in well, and then taste! Note how the fresh cilantro makes all the difference. Now, the mixture is too thick and lumpy. Thin by blending. Take about 1/3 to 1/2 of the mixture, and put it in the blender for 5-10 seconds, and stop blender before it turns to total water. Mix that in with unblended portion and it should be just right.

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7 Responses to De Coster’s Awesome Salsa Recipe

  1. John Venlet says:

    April 25th, 2011 at 5:09 pm

    Homemade salsa. I haven’t had the crap from a jar for a long time.

    Neither have I. Can’t beat homemade.

  2. Ernie Hopkins says:

    April 26th, 2011 at 8:33 am

    Looks great! I will have to try it! Like you I forever am tweeking with recipes! LOL

  3. clark says:

    May 20th, 2011 at 12:53 am

    Oh, I got some feedback for ya.

    Mrs. who-cooks-alot says, Well. KDC says, “I haven’t had the crap from a jar for a long time.” Ok, fine enough, that is what Mrs. WhCA says she would like be able to say too.
    You are so inspiring on that level, she wants to be able to get to the point she can truthfully order the, “I don’t eat crap” T-shirt,… but (much as it pains us to say so) we’re not there yet, close though.

    ANyway,… when you say (and I see her point) “I haven’t had the crap from a jar for a long time.” and then go on to say, “So I modified it, like I do all recipes, and here it is:

    - (2) cans of Rotel tomatoes…”

    Mrs. WhCA says, “Wait a minute, she is using canned tomatoes, isn’t that the same thing as, “crap from a jar???” Partly because, isn’t “natural flavorings” often a keyword for, msg?

    Having worked in a tomato canning plant myself and been responsible for mixing many ingredients, I have to agree with her somewhat,… or are we missing something?
    I imagine it has a bit to do with the extra added flavorings “they” add when “they” create the salsa themselves,… but,… other than GMO potential, I think it’s all natural, for the most part, but I don’t know about every company.
    Being as how we’re avoiding corn chips and potato chips, we haven’t been eating as much salsa as in the past, grilling season may change that somewhat though.

    The question I have is, are you growing tomatoes on your property yourself? ANd if not, why not? Time preference, I’m guessing.

    Also, she says you’re mean.
    I tell her, “Why do you say that, she is just saying what you think and sometimes say too.” … :)

    Keep on keepin’ on.

    One more thing, the Zoomba bit, I was thinking that was a good thing, and the MRS. whCA thinks so too,… better than nothing I say, but I don’t know…

    I had to turn on my CAC today, and it is late, hope that all makes sense, this weather is messing with me,… that and a bottle of cheap assed wine $3.99… the six Dollar one was better.

  4. Karen De Coster says:

    May 20th, 2011 at 6:34 am

    Clark: I use organic tomatoes from a can when I don’t have enough fresh tomatoes and/or Rotel in a can. The ingredients list is clean (I can read ingredient labels!). Using a few cans of tomatoes a year conforms with about a 99/1 rule, so what am I missing here? That is not the same as the salsa from a jar, where all the ingredients are a mystery.

  5. clark says:

    May 20th, 2011 at 11:38 am

    True enough, Ro*tel is not the same as salsa in a jar.

    I haven’t read about the 99/1 rule before, I’m guessing it’s like the 80/20 rule.

    Maybe not all Ro*tel products are the same, the one I have says it contains, calcium chloride, spice and natural flavor.

    From what I understand, Sometimes the words “spice” or “natural flavor” are terms used to describe substances such as MSG. MSG is crap, isn’t it? Whatever the case, “spice” and “natural flavor” are mystery words.

    I’m not sure if sodium chloride produced by the Solvay process qualifies as crap or not.

    The Wikki page says, “…Solid calcium chloride dissolves exothermically and burns can result in the mouth and esophagus if calcium chloride is ingested. Ingestion of concentrated solutions or solid calcium chloride products may cause gastrointestinal irritation or ulceration.”

    Less than concentrated amounts might be ok, or could it cause a little harm,… probably small enough not to count?
    Maybe it’s nothing, I don’t know.

    I do like Ro*tel though.

  6. Karen De Coster says:

    May 22nd, 2011 at 7:31 am

    Clark, should I worry about a tiny bit of preservative in a product I use only sparingly? What about eating out? Do you guys eat out? I’m sure you do. I don’t eat out too often, but anyone who does has to accept these ingredients and far worse (than canned tomatoes).

  7. clark says:

    May 22nd, 2011 at 3:46 pm


    Was just some thoughts I had and some feedback I heard.

    And, I wouldn’t call it “worry” it’s more like, all around caution.

    We don’t eat out too often either, when possible.

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