I’ve been making this salsa for years and whenever I make it, I find it’s hard not to stand there and eat most of it straight out of the food processor. It’s so delicious and it’s mild enough to keep eating – which can be dangerous if you’re dipping high calorie chips in this low-calorie salsa. I love how affordable this is to make – I typically have everything I need to make this on hand already, except for the jalapenos. If I want to make this salsa, I just pick up a few jalapenos for a couple of cents and voila – I can make cheap inexpensive salsa that tastes MUCH better than the expensive stuff at the grocery stores.
I hadn’t made this salsa in a couple of years because my husband doesn’t like spicy food and I didn’t think he’d like it. Much to my delight, when I made it last month, he loved it! He gobbled up his bowl of salsa with his favorite white corn tortilla chips and had seconds. The next thing I knew, he was drinking the last bits from his bowl! That’s why we call this “Salsa Soooo Good, You Could Drink It.”
Salsa Soooo Good, You Could Drink It
1 28 oz. can of whole tomatoes, NOT drained (I pay 84 cents/can at Winco Foods)
2 or 3 peeled garlic cloves
1 or 2 jalapenos, seeded and veins removed
1 green onion, everything but the roots
1 splash or teaspoon of apple cider vinegar OR lime juice
1 large pinch of oregano
1 large pinch of cumin
1 large pinch of sugar
1 large pinch of salt and more, as needed
1 handful of fresh cilantro, to taste
Pour the can of tomatoes into the work bowl of your food processor (mine is a 10 or 11 cup bowl). Add the garlic. I like to rough chop it first so I don’t end up with any huge chunks. One way to eliminate huge chunks is to process everything together first and add the tomatoes last. Sometimes I do that, but for this blog post, I processed just about everything at once.
Add the jalapenos, green onion, apple cider vinegar or lime juice, herbs and spices.
Process the mixture by pulsing – keep the mixture fairly chunky, but make sure you break up the whole tomatoes, garlic and jalapenos. Add the washed handful of cilantro.
Process until it’s the texture you like. I don’t like my salsa to be too smooth, but I also don’t want a giant chunk of jalapeno in my mouth. Taste the salsa and adjust your ingredients accordingly. I usually have to add a little more salt and cilantro at this point. TIP: If you don’t have fresh cilantro, forget about it! I made this salsa for years without cilantro or lime juice. I just used a little apple cider vinegar and it was delicious. I prefer to use lime juice now, since it won’t cause the leftovers to turn into a pectin-like jell-o like vinegar does to tomatoes.
If it’s not spicy enough for you, just add in some more jalapenos! I make this mild version with 1 – 2 jalapenos because it’s not too hot for most people.
Serve immediately with tortilla chips. I prefer this salsa at room temperature, but it will keep in the refrigerator for five days. I store any leftovers in re-purposed salsa jars with screw-on lids. ENJOY!