I wrote this up for a friend the other day and figured I’d post it up here since I’ve been meaning to write this down for awhile now…
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Ok, here’s what I do for salsa. I’m sorry if the measurements aren’t 100% correct, but I rarely measure anything. It shouldn’t affect it too much though.
Ingredients:
1 can (15-16oz) petite diced tomatoes
1 medium onion (about the size of a pool-ball)
1-2 jalapenos (depending on how hot you like it)
1-2 tablespoons minced garlic (either fresh or from a jar)
1/2 - 1 teaspoons cumin (depending on how much you like cumin)
2-4 tablespoons fresh chopped cilantro (don’t use dried cilantro. it sucks.)
2 tablespoons of either lemon juice, lime juice, or vinegar (white vinegar or apple cider vinegar is good)
Directions:
1. Chop up your onion, garlic, and jalapenos. Be sure to remove the seeds from the jalapenos if you want it mild, or leave them in if you want it hot. Be careful with the jalapenos because they can sting your hands for hours. Might want to wear gloves.
2. Melt about a tablespoon of butter (or olive oil) in a skillet on medium heat and toss in your chopped up onion, and minced garlic & minced jalapenos. Cook and stir them for about 5 minutes or until the onions start to soften and caramelize.
3. Drain most of the liquid from your can of tomatoes and add them into your skillet. Reduce the heat to a simmer, and stir it all together.
4. Next add your acidity (whichever of the lemon/lime/vinegar you picked) along with your spices (cumin) plus a sprinkle of salt and pepper to your own taste. I sometimes will also add a pinch of paprika and/or chili power and/or sugar. It really just depends on your own preferences. And that’s all optional.
5. Let the whole thing simmer uncovered (so some of the liquid will steam out) for maybe 10-15 minutes. Remove from heat and let cool. It’s ready to eat warm, but we’ve found that it’s better to cool it in the fridge first. Most people like their salsa cold anyway. Sprinkle your cilantro on top after it’s cooled, and it’s ready to eat. I’ve found that if you add the cilantro while it’s cooking or still hot it tends to dull the flavor of the cilantro and will also “smudge” the color of the salsa making it brownish/greenish. Still tastes ok, but not as pretty.
So there you have it. You can do the same thing with the same ingredients UNCOOKED, but the tomatoes will taste MUCH stronger, and the onions and garlic might taste a little overpowering. When you cook it and blend all the flavors together it seems to taste better to me. More like salsa you’d buy at a store or get at a restaurant.
Once you get a good “base” down that you like, start experimenting. Different types of onions and peppers will give it different flavors… or substitute the tomatoes for half-tomatoes/half-peaches (or pineapple) for some fruity salsa… or you can try the roasting/broiling approach with fresh tomatoes, or with the onion/garlic/pepper for a “smokey/roasted” taste. Or even adding a can of corn to the mix would be pretty tasty if you’re into that. Tons of options!
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So there it is. I’ll post some variations on this when I get some time. Maybe add some pictures too.
