Good morning! I had a few requests for our aforementioned salsa recipe. It's an authentic Mexican recipe made with a "little of this, a lot of that" and I love it. My mom made it growing up and, now, Eric makes it like a champ. And when it comes to salsa, we both eat it like champs.
A few nights ago, we tried out a new recipe; one I could follow because it had specific measurements. It's more of a Tex-Mex version and comes from Liesl's Confection Dissection.
Today, I'm going to share both! That way, if you're a creative cook like Eric or a recipe follower like me, there's a salsa for you. If you prefer the warm flavor of authentic Mexican or the fresh lime of Tex-Mex, there' s a salsa for you, too. Enjoy!
Authentic Mexican Salsa
10-12 roma tomatoes
3-5 jalapenos, seeded
cumin (lots of it!)
tomato sauce, as needed
Call husband into kitchen and ask him nicely to do the following.
Start with 10 roma tomatoes and 3 jalapenos. Combine and finely pulse in food processor. Add garlic, cilantro, diced onion, lemon juice, salt and cumin to your preferred taste. Adjust heat, thickness or thinness with extra tomatoes, jalapenos and tomato sauce.
Eat up, brag on his skills in the kitchen and forget to take a picture.
10-12 fresh garden tomatoes (3-5 set aside, seeds removed)
1 jalapeno, seeded
2 tsp. minced garlic
1/2 cup fresh cilantro, chopped
1/2 red onion
juice of 1 lime
pinch of salt
Tell husband to continue playing his guitar while you whip up a nice snack.
Combine jalapeno and onion in the food processor and pulse until finely minced. Set aside in large bowl. Cut 7-9 tomatoes into large chunks, add to the food processor and pulse several times. Add to bowl. Seed the remaining tomatoes, cut into bite-size chunks and add to bowl. Add garlic, cilantro, lime juice and salt. Stir to combine.
Break out the chips, invite husband to do a taste-test and snap a quick picture.
What's your favorite salsa recipe? If you try one of these, let me know how it turns out!