Chips and salsa is one of those snacks that some people just go crazy for. Up until I found this recipe, I never really understood that sentiment. I mean, sure, I’ll eat chips and salsa at a Mexican restaurant when I’m waiting for my meal to arrive, but I rarely have the urge to eat it at home. I think this is in part due to the fact that salsa encompasses such a huge variety of different types. Some are chunky with lots of veggies, some are practically as thin as water, some are super spicy, some not so much. And the kinds they sell at the store – ick. Then one night we were having dinner at another couple’s house and my friend April made this salsa to go with our dinner. I knew right then, I HAD to have the recipe – it was my perfect salsa!
The texture is somewhere between chunky and thin. There are lots of small pieces of veggies suspended in the liquid base. I think what makes this really fantastic is the fresh and spicy flavor, similar to pico de gallo. Now I keep a batch in the fridge at all times. It makes all Mexican food taste way better. It is also great with chips and I find myself snacking on this almost daily. I have been told a couple of times that it is very similar to the salsa from On the Border restaurants, but I have never eaten there so I can’t comment on that. One of the best things about this recipe is how quickly it is thrown together since it utilizes the food processor. I like it fairly spicy, but the heat can easily be controlled by how much jalapeno you add.
My Favorite Salsa
Ingredients:
2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime
Directions:
In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.
Source: adapted from a recipe passed on by my friend April E.
