De Coster’s Awesome Salsa RecipeSunday, April 24, 2011
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
– 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.