There are a few things I never even think about making.
Like mayonnaise or marshmallows.
Same can be said for salsa.
Why make it when you can buy it — and it’s easier, cheaper and probably better-tasting?
I decided to try making my own salsa after a girlfriend wanted a spicy condiment to serve with some smoked pork she was planning to make. I had fully planned to just buy a fancy jar, but she insisted I make it from scratch. I mean, if she had to make her pork from scratch, I should suffer, too.
Here’s the thing: I had no idea how to make salsa — just a vague notion it would require tomatoes, peppers and maybe lime juice.
So I searched online, looked through some cookbooks, and came up with a simple — OK, not as simple as just buying a jar of the stuff — recipe that turned out surprisingly good.
I mean, I might not ever buy store-made salsa again!
Here’s what I did:
First, I cheated. I used a can of petite tomatoes, already diced and paired with jalapeño peppers. This cuts down your prep down greatly. I dumped the entire can — with the juices — into a small food processor.
Then I diced up about a quarter of a full-size red bell pepper. In hindsight, I would have used yellow instead for both color and sweetness. Still, this worked. I added this (and the tomatoes above) into the food processor.
Finally, the cilantro. I realize this is controversial as a lot of folks — including a bunch of my friends — hate this herb. That’s fine, you don’t need it. But the Chinese parsley gives the salsa such a nice, fresh flavor.
Pulse the mixture in your food processor about eight to 10 times, that’s it. You’re just trying to mix everything evenly and get a nice consistency. Don’t over-blend it unless you like a smooth salsa. (I don’t!)
Here’s the recipe:
1 16-ounce can of petite-cut tomatoes with jalapeños
1 heaping T. of chipolte peppers in adobo sauce
1/4 cup onions, diced
2 cloves garlic, minced
1/4 red or yellow bell pepper, diced
2 jalapeño peppers, sliced thinly
Handful of cherry or grape tomatoes, diced
1 tsp. sugar
1/2 tsp. salt
1/4 to 1/2 cup cilantro, if desired
1/2 tsp. cumin, if desired
Put everything in a food processor and pulse eight to 10 times. Store in refrigerator until serve.