If you’ve ever taken your family to a Tex-Mex restaurant you know that the salsa they serve has an almost magical effect on everyone who tastes it. Sometimes, it’s the best part of the meal.
The stuff you buy in jars from the grocery store doesn’t even hold a candle to the real thing, so don’t bother with it. Instead, just make this simple recipe and send your taste buds on a flavorful trip south of the border.
- 4 ripe tomatoes, cored and quartered
- 1 peeled and quartered red onion
- 3 peeled cloves of garlic
- 3 japano peppers with the stems and seeds removed (you can use habanero peppers instead to add more kick).
- 1/3 of a cup of fresh cilantro
- 3 tablespoons of lime juice
- 1 tablespoon of ground cumin
- 2-3 teaspoons of sugar
- 1 1/2 teaspoons salt
- 1 can (or 15 ounces) of crushed San Marzano tomatoes
- 4.5 ounces of diced green chillies (you can decide how hot they should be)
In a food processor, mix the chopped tomatoes,
ground cumin, sugar and salt.
Blend the whole mixture until everything is finely chopped.
Next, add in your cilantro,
and green chilies. Puree the salsa until it’s smooth.
You can refrigerate your salsa for up to 2 weeks, so there are lots of chances for everyone to try this tasty appetizer!