Salsa may be one of my favorite foods.
I love the salsa that you get at Mexican restaurants as soon as you sit down. I like the large jugs of Pace salsa that accompany departmental events and parties. I prefer the fresh salsa you can pick up from the vegetable section of the grocery store. And, no surprise I'm sure, I really enjoy making homemade salsa.
I love that you can make just about any fruit and vegetable into a "salsa". Take for example the cucumber and mango salsas that I've already shared with you. Just chop your ingredients up and serve them atop some crispy tortilla chips or as a garnish for a burger or fish and you've successfully created a "salsa". Of course, some meals, like our steak fajitas, call for a more traditional salsa-- tomatoes, onions and jalapenos. Simple enough. I always add a little bit of red wine vinegar and lime juice to deepen the flavor and give some more acidity to the tomatoes. Depending on how acidic your tomatoes are, you may need to adjust the flavors to your own taste. Feel free to add cilantro, if you can stomach the flavor, as that is typically found in salsa as well. Me, I skip it... just the beauty of flexibility when creating recipes at home.
4 roma tomatoes, cut into quarters
1 small onion, cut into large chunks
1-2 garlic cloves
1 jalapeno pepper, cut into quarters (seeded if desired)
juice of 1/2 lime
3 tbsp red wine vinegar
2 tsp kosher salt
1 tsp freshly ground pepper
Combine tomatoes, onion, jalapeno and garlic in a food processor. Pulse until finely chopped. Add lime juice, red wine vinegar, salt and pepper. Pulse until the desired consistency is reached. Season with additional salt and pepper, if desired. Chill until ready to serve.
Makes approximately 4 cups.