This isn’t a recipe blog. But I think that it’s time to post up a salsa recipe, so that you all can enjoy the best salsa for yourself. I know, “Cooking with LSP” is a favorite edition of yours and I don’t intend to compete with my good friend, but I had to this once
1 can of whole, peeled tomatoes (big can – 102 oz)
1 medium size yellow onion
1 bunch of cilantro (bunch is a relative term, so you can use two bunches if they’re small)
6 to 10 jalapeño chilis (you can add serrano chilis, habaneros, etc. up to you. You need to titrate the heat to taste. more on that later.
salt to taste.
Place the chilis in a pan, and cover them with water. Bring the chilis to a boil.
Blend the tomatoes in a food processor/blender until they reach the consistency that you like. Pour that into an extra large bowl. Follow the same procedure with the onions and cilantro, placing each into its own bowl. Add some tomato juice to each blend to help hydrate it.
Blend the onion until it looks like pulped juice, pour it into a bowl.
Rinse the cilantro and use all of it. Blend until it’s a chunky green sauce, pour it into a bowl.
Take the chilis out of the water that was boiling, chop off the stems. Take the seeds out if you want the salsa to have the flavor with less heat. Add them to the food processor slowly until you get the heat that you’re looking for.
Add your ingredients into a large bowl, sprinkle about 1/2 tablespoon of salt over the mix, and stir everything together to taste. Test the seasoning with a tortilla chip.
Pour into jars and refrigerate.