Being raised in the Pacific Northwest meant that I was not exposed to many Mexican meals. When we did have Mexican food the beans came from a can and so did the salsa. When I made tacos for my husband, who was born and raised in Mexico, he almost died. Never mind that there was vegetables on his tacos AND canned beans but there was also salsa from a bottle! But since he didn’t want to go without dinner he ate up and then let me know about how it was possible to make your own salsa.
How could I not know about this??? You can make your own? And it’s pretty darn easy and taste a million times better?? Not to mention it can be adjusted to fit your own tastes. I like my salsa a little less spicy than the rest of my family. So I always add two jalapeños or a few extra chili’s to give it a bit more of a kick.
In addition to chips and salsa, this salsa also makes a great topping for grilled chicken, steak, pork chops, fish, burritos, tacos (that don’t have any toppings or beans or maybe they do if your family will let you slide them in) eggs, tostadas pretty much anything you can thing of. Except dessert, I gotta draw the line somewhere.
Simple, Easy Red Salsa
- 1 28 oz. can Whole Tomatoes With Juice (if you have bottled your tomatoes from the summer use those)
- 1 10 oz. can Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Purple Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, chopped (or more if you like it spicier)
- 3 whole roasted and peeled green chilies (or add 1 can diced green chili)
- 1/2 can El Pato
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro
- 1/2 Lime, Juiced
Combine whole tomatoes, Rotel, onion, jalapeno, green chili, El Pato, garlic, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you prefer. Adjust spices to taste. Refrigerate salsa for an hour before serving.