A friend taught me how to make salsa shortly before I got married. Since then, I’ve added my own touches to what she showed me, and each batch seems to have its own personality. This is a summertime staple in my house; you will find it on everything from omelets to grilled chicken breasts (with melted cheese on top), to – oh yeah – chips. It’s been a hit everywhere I’ve taken it. I like to bring it on picnics since it isn’t dairy-based and a bit more tolerant to heat (but I still keep it on ice). Use a hearty tomato like beefsteak or roma to keep it from getting too soupy. If you want your salsa to have an extra kick, consider adding another jalapeno. It's also fun to add some unexpected flavors, like a diced mango.
Ingredients
- 1 can stewed tomatoes, Mexican recipe
- 3-4 large tomatoes (double this if you use roma tomatoes)
- 1 medium onion
- 1 cup loosely packed fresh cilantro
- 1 jalapeno pepper, seeded
- 3 cloves fresh garlic, minced
- 2 Tbsp. fresh lime juice
- 2 Tbsp. apple cider vinegar
Instructions
- Drain the stewed tomatoes and pulse in a food processor.
- Cut tomatoes and onions into large chunks, also processing them until they are chopped, but not liquefied.
- Process cilantro, jalapeno pepper, and garlic until finely chopped.
- Combine all ingredients, including lime juice and apple cider vinegar in a large bowl.
- Chill for a minimum of 30 minutes to allow flavors to combine; serve.
