emeraldowl

Everyday Salsa

In Cooking, Cupboard Keepers, Uncategorized on August 8, 2011 at 9:48 pm

Right now I am having a hard time thinking about salsa. We made the Peach Crisp with Maple Cream Sauce from the Pioneer Woman‘s website click here. Sigh. It was a treat. It’s really all I can think about at this moment.

But, alas I will share my thoughts on salsa. Love it. Eat tons of it. Picky about it. Seriously, my Aunt Teresa ruined us on the salsa topic at a very young age. She always makes it for any family meal we eat. She makes extra and sends it home with you. Store bought just can’t compete! Trust me I have literally tried hundreds of bottled salsas – it does nothing for me. So in my early years of cooking, years ago – wow, I called, and emailed, and called, asked again, and again making her walk me through her recipe dozen of times. Now I make my own, just as you should adapt the recipe to your own tastes and standards, but believe me it’s easy and worth the short effort!!

Everyday Salsa

  • 1 can (28 Ounce) Diced Tomatoes, drained (can use whole, petite, etc.)
  • 1 cans (10 Ounce) Rotel (Hot, or Regular, or Mild)
  • 1 clove Garlic, roughly chopped
  • 1 – 2 whole Jalapeno, roughly chopped (or Serrano)
  • 1/4 cup to whole jar pickled Jalapeno, drained (hot, or regular…)
  • 1 Tablespoon Onion Powder (or 1/4 cup fresh chopped onion)
  • 1 teaspoon Salt (more to taste)
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Ground Cumin, optional
  • handful of  Cilantro (more to taste)
  • juice of half a lime

*Note: I make this in my large food processor, but it can be processed in a smaller unit (4-cup, blender, etc.) in batches and combined in a larger vessel.

Directions: Combine fresh and pickled jalapeno, garlic, roughly chopped onion (if using fresh), and cilantro. Process until ingredients are finely chopped, if you like chunkier salsa – you can dice ingredients and skip this step.  Now add drained can of diced tomatoes, onion powder (if not using fresh onion – I don’t),  salt, pepper, cumin, and lime juice in a blender or food processor and pulse until you reach the desired consistency.  I like mine to be a fairly even texture. Taste and add more salt or other ingredients until you love it. Remember this stuff gets better with time.

Transfer to your storage container (I use a large pickle jar I washed out 😉 ) and refrigerate salsa for at least one hour, but it is best if made a day ahead. (The flavor will bloom as the mixture rests.)

I keep this salsa on hand in my fridge for everyday eats. Sometimes I make it mild and other times I add more fresh chiles and get it really hot.  My Aunt’s is very similar – though she doesn’t use Rotel. If you use spicy peppers the heat will also bloom as you let the salsa rest . Another way we love to eat it is with fire-roasted tomatoes, extra garlic, sometimes we use shallots or don’t use lime.  My favorite thing about this is that I have most of these things on hand everyday and it taste so much better than the vinegary mess that is pumped full of preservatives.  Chips and salsa is one of the best things on Earth. Hope you enjoy it, adapt it, and share it! – EO

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  1. So true. Homemade salsa just makes all the store brands taste the same. I love to make salsa too & usually can my own when I have a massive amount of tomatoes to use up.

    I love to have it on hand to cook with. Great with a piece of meat in the crock pot!

    • I totally agree! I have never canned mine, but now you have me interested. It would be nice in a pinch to just open a jar from the pantry. Yes – this salsa is one of the main ingredients in my Chicken Tortilla Soup, we use it when we make beans in the crock pot and shamefully I must admit – I eat my popcorn with it. Oh yes weird, but good! 🙂

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