Friday, June 3, 2011

Fresh Salsa

Okay, so I was a little "take it or leave it" with that last recipe, but THIS one, I can promise you, will not disappoint. This is from my sister Katie who married a man from Texas under the condition that she would learn how to cook good Mexican food, and she definitely delivered on that promise. I'm not positive where she got the recipe or whether she made it up, but wherever it came from originally, it is daaaang good. When we have a family gathering in the warmer months, this salsa almost always makes an appearance, and it usually DISappears within about 10 minutes of being out on the snack table. Katie usually has to make one batch for snacking before the meal and another batch for the meal itself, because the first batch won't last till then. I made it myself for the first time last week, and until then I had not realized how easy it was! I will definitely be skipping the store-bought stuff from now on when I want a chip dip. Normally, the store-bought stuff gets used once and then goes bad in the fridge, but I finished this off by myself within a few days. And uhh... I guess I ate it up so fast I forgot to take a picture. Whoops. I'll get back to you on that.


1 large can whole tomatoes (29 oz.)
1/2 sweet onion
5-8 garlic cloves
1/2 to 1 jalapeño, seeded and ribs removed
1/2 to 1 (depending on size) bunch cilantro
1 tsp. salt or to taste

Rough chop all ingredients and then purée in a blender or food processor until fairly smooth. (You will probably want to go ahead and mince the jalapeño fairly fine, especially if you are using a food processor, just to make sure you don't leave any large chunks.)

That's it!!!

Just a couple of additional tips on handling jalapeños if you have not done it before: do handle them with care. They are kind of deceptive little dudes that make you think you are just chopping a small green pepper until 20 minutes after you're done chopping them and your fingers are on fire. Gloves are really recommended when chopping jalapeños, but if you don't have any, make sure you wash your hands immediately and thoroughly after handling them, and while you still have the juice on your hands, be VERY careful not to do anything like rubbing your eyes or touching someone else. And just in case you are very unfamiliar with jalapeños, the seeds and the little whitish ribs on the inside are the hottest parts, so be sure to remove them if you don't want a whole lot of heat.

And there you have it!

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