When I was growing up, my parents and I would frequently go out to lunch on Saturdays. It was a post-church treat as Momcat didn’t have to cook or clean anything up. One of our preferred lunch spots was Alamo, a Mexican restaurant with a more Tex-Mex flair. The salsa came to the table in a big Melamine bowl and was the perfect consistency: finely blended fresh tomato, onion, garlic and cilantro. This is the place where I first heard Pops say “Don’t fill up on chips! You’ll be too full to eat your tacos.” But they were so good, and the salsa was so tasty, it was hard to stop.
For many years I have searched for the perfect salsa like Alamo makes (yep, they are still in business), without much success. Sure, there have been some strong contenders – I particularly like Trader Joe’s Salsa Especial. Only in recent years did I consider the possibility that making my own salsa could bring me to that same blissful state as Alamo’s chips and salsa did so many years ago.
A few months ago, I had lunch with a friend who makes all sorts of fabulous sounding dishes at home. I mentioned wanting to make salsa and she whipped out a notebook and started writing down a recipe a friend had given her years before. I believe its origins are from someone’s Mexican grandmother. Todo del mundo ya sabe that abuelitas make delicious food, and this salsa is no exception. Even better? It’s super inexpensive to make and all you need is your blender or food processor. I’ve even made a short video to show you how easy it is.
You can easily adapt this recipe to suit your tastes. Can’t get fire-roasted tomatoes? Use regular instead. Don’t like cilantro? Leave it out. (You have made abuela cry, but she understands.) Too spicy? Use mild chiles instead. No lime? Use a lemon, or, if you must, use ReaLemon or ReaLime in the plastic container.
- 2 14-oz cans fire roasted diced tomatoes (Make sure there’s no added garlic, onion or chiles in the can. Trust me on this. You’re going to be adding fresh garlic, onion and chiles anyway, so why do you need it here?)
- 1/4 C onion, chopped
- 2 cloves garlic
- 1 tsp salt
- 1 tsp cumin
- 1 4-oz can diced jalapenos
- 1 cup fresh cilantro, rinsed (jam the cilantro – leaves, stems and all – into a measuring cup)
- 1/2 lime, juiced
Put all ingredients in food processor or blender. Process/blend on low speeds until ingredients are combined. Makes approximately 4 1/2 cups.