Salsa

Limey, chunky, Mexican, tomato salsa

Posted by Matthew A. Gonzalez

Tags: Appetizer, Mexican, Sauce

I was invited to a BBQ the other day and needed something to take so I didn’t look like a fool. So, as always, I did some research and made and found an easy, albeit labor-intensive, salsa recipe. Nothing beats nice, fresh salsa.

Ingredients for a nice-size bowl

  • 1/2 white or red onion, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup chopped cilantro
  • 2-3 fresh, large tomatoes, chopped, peeled and seeded
  • 1 jalapeño
  • 1 lime
  • salt and pepper

Tools and cookware

  • Knives
  • Cutting board
  • Large bowl
  • Possibly a strainer

Instructions

  1. Boil the chopped onions and garlic. A method I saw while researching different recipes was to put the onions and the garlic in a strainer and pour two cups of boiling water over them. Either way, drain the veggies and allow them to cool.
  2. Peel the tomatoes, remove the seeds and chop them.
  3. Combine all of the ingredients into the large bowl. For the salt, I’ve been using sea salt a lot lately, and I really like it! I know that’s not a new idea, but I’d never really had a chance to see the difference between sea salt and table salt.
  4. As always, patience is best when cooking. Allow the salsa to sit in the fridge for a couple of hours to get all the juices all mixed up. You don’t have to wait, but if you do, you’re gonna have a really tasty salsa when you’re done.

I use this salsa for chips and put it in my tacos. Maybe I’ll let you know how I prepare my chicken tacos next.

Well, what do you think?

  1. You don’t have to wait

    — jpposters · May 13, 04:56 AM · #