Maybe it's because this is Texas, or maybe its because it has so many of my favorite ingredients in one recipe, but I LOVE salsa.
It's my go-to condiment and I've eaten it on everything from the obvious latin style foods to stir fry and sushi. Well, it was avocado and jalapeño sushi rolls so it was practically begging for a salsa drizzle. It was delicious! In fact I can't remember a single time when salsa didn't make the meal tastier.
Because I'm sort of salsa loco, I like to make all kinds including smokey chipotle versions and tangy verde salsas. Basically I will try any recipe variation I hear about or can dream up, and since the husband and I like 'em really hot this broadens our scale of options to including blazing ghost chili salsas and cooling mango cucumber pico de gallo.
Variety and variations aside, this is our standard 'everyday' salsa since I always have the ingredients on hand and whipping it up is as simple as a whirl in the Vitamix.
Feel free to use this recipe as merely a guideline for you to expand upon and make your own special variety. Obviously add peppers to your liking and heat tolerance.
If your not much for heat, then I don't understand you, but you shouldn't omit the peppers altogether. Stick to a jalapeño and be sure to carefully cut it in half and remove the seeds and white membrane inside. Then you can add the remaining pepper to the mix and get the lovely bright flavor in your salsa without the heat.
- 1 28 oz. can of diced Fire Roasted tomatoes (I use Muir Glen Organic)
- 1/2 cup Cilantro leaves
- 1 jalapeño pepper, or peppers of your choice
- 1/2 white onion, rough chopped
- juice of 1 lime
- 1 garlic clove
- 1 tsp salt
- 1/2 tsp chili powder
- Pulse all of the ingredients in a blender, for a smooth salsa, or in a large capacity food processor if you prefer a chunkier salsa. If you are using a Vitamix blender, only a few seconds on low will do it.
- Taste the blended salsa and add salt, another pepper if you would like it spicier, or cayenne pepper if you don't have any more jalapeños.
- Store into a jar with a snug lid and refrigerate.
