Easy Homemade Salsa

Posted by Rachel

December 10, 2008

Breakups are, no doubt, one of the toughest things we are destined to go through at some point in our lives. But, after some time and upon reflection, one can look back and be thankful for some lesson that was learned from that person or something gained from the experience as a whole.

In the case of my last relationship, I am thankful for this salsa recipe.

My ex-boyfriends’ family has lived in Colorado literally since it was a part of Mexico. That means that family knows how to cook some truly authentic and truly amazing Mexican food. During the time we were dating, I was very focused on my musical career and didn’t spend a whole lot of time cooking, so The Ex used to make dinner almost every night while I was practicing. At one point, I think I ate Chile Rellenos (topped with this very salsa), rice, beans, and guacamole for every lunch and dinner for a month. This was not due to lack of creativity or other recipes on his part. It was simply because I constantly craved the amazingness of that meal.

I consumed gallons, literally gallons, of that salsa throughout the year or so that we were together. I couldn’t get enough. It made everything taste so much better. Although it was a recipe that had been passed down through generations in his family and was kind of a family secret, I had to have it. After a few months of coaxing, I was able to get him to write down that award-winning (seriously!) recipe for me. We broke up shortly after that, but having this recipe in hand helped ease the sting of the breakup.

Now, years later, this is a staple in my fridge at all times. I use it not only for a dip for chips, but also as an oil-free salad dressing, a sauce for enchiladas and tamales, and to add a little kick to my breakfast tacos. It makes a whole quart of salsa, so if you aren’t a big salsa eater I recommend splitting the batch up into separate containers and freezing part of it. It will keep in the freezer for at least 6 months.

EASY HOMEMADE SALSA
makes one quart

1/2 medium sized onion, chopped
2 Anaheim or Hatch chilies, roasted, peeled and seeded, or 1 can hot roasted green chilies
2/3 jalapeno, chopped
1 tsp. red pepper flakes
1 heaping tsp. black pepper
1 heaping tsp. garlic powder
1 heaping tsp. sea salt
juice of one lime, optional
1/4 cup chopped cilantro leaves, optional
1 (28 oz.) canned diced tomatoes

1. Throw everything in the blender with the tomatoes on top.

2. Do two long pulses in the blender and it should be the perfect chunky consistency. You may need to do a couple of extra very short pulses if you like your salsa a little smoother.

3. If it seems like its missing something, it tastes too tomato-y or not salsa-y enough, add a little more garlic and that will probably do the trick.

Other Tasty Salsas Around the Blogosphere:
Shrimp Lettuce Wraps with Pineapple-Lime Salsa and Chipotle Aioli
Mango Salsa at TheKitchn
Tomatillo Salsa Verde at Simply Recipes
Raw Poblanos Stuffed with Mexican Confetti Rice, Cilantro Crema, and Spicy Tomato-Chipotle Salsa Cruda at Julie’s Raw Ambition
Tomatillo and Black Bean Salsa at Kalyn’s Kitchen