photo cred: TheCafeSucreFarine
My husband LOVES salsa. I mean LOVES it. I mean REALLY LOVES it. Since we are avid tomato growers, naturally one would think we would make homemade salsa with our wonderful homegrown tomatoes. I have tried, but the best I can do is make is a chopped pico de gallo. When it comes to blended salsa, I've never been able to get the consistency right (too watery, inconsistent texture). I have tried hand chopping, a regular blender, a Vitamix, a food processor, and even one of those hand crank "salsa makers" from the L.A. County fair. I have often observed recipes for salsa that include canned tomatoes as an ingredient, but always thought it strange.
Recently, I came across a recipe that caught my eye, as it was titled "Best Ever, Super Easy Salsa." Like, how can anyone know that, Napoleon Dynamite might say. But, it looked really good, so I thought I'd give it a try.
It literally took 5 minutes to throw all the ingredients in the food processor, and 30 seconds to pulse to the perfect texture. I quickly grabbed a tortilla chip and took a bite -- and guess what -- it IS the BEST EVER SUPER EASY SALSA!! I'm so excited to have a good basic salsa recipe, and I know I'll be serving this many times this summer, not only to my very happy husband, but whenever guests come over.
Best Ever Super Easy Salsa
modified from TheCafeSucreFarine
- 2 14 ounce cans fire-roasted canned tomatoes, drained (reserve juices)
- ½ cup roasted red pepper (jarred), packed
- 1 4-ounce can green chiles (these are not spicy, just add great flavor)
- ½ small red onion, roughly chopped
- ½ cup fresh cilantro (leaves and stems), packed
- 2 medium green (spring) onions, cut in two inch pieces (both white and green parts)
- 3 medium cloves garlic, peeled
- 1 fresh jalapeño pepper, seeded + about half the seeds
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 2 tablespoons fresh lime juice
- Drain the tomatoes, reserving the juice.
- Combine all ingredients except reserved tomato juice in the bowl of a food processor. Pulse on and off until all ingredients are finely chopped and salsa is desired consistency. We like it a bit chunky, but if you like a smoother salsa, just keep pulsing. If you like a thinner salsa, add a small amount of the reserved tomato juice and pulse one more time.
- Taste for seasoning and adjust as needed.