I live with a chips and salsa addict.
I should restate that as the chip is merely a convenient medium for salsa intake. While the two are consumed in near proportion to each other, the chip means nothing. Remove it and the salsa intake would continue by some other means (probably a spoon). Empty jar after empty jar of salsa line our recycling bin. Keeping enough in the house can be a wallet-draining endeavor.
It became imperative, in order to maintain our current lifestyle, that we source out different means for obtaining salsa. I couldn’t keep buying it 16 oz. at a time for $3.50. It was breaking the bank. Plus, “the addicts” [protecting my wife’s anonymity … oh, oops] salsa taste was getting more particular. The “cheap stuff” was no longer doing it.
With all that said, and with some guilt that I was further enabling an addiction, I created a very versatile, easy, wonderful, inexpensive salsa recipe.
- 2 cans (ea. 14.5 oz.) of diced tomatoes with green chilies (undrained)*
- 1 can (28 oz.) of whole tomatoes (drained)
- Half a yellow onion (finely chopped)
- 2 tbsp of garlic salt**
- 2 tsp of cumin
- 1 tsp of sugar
- 1 tbsp of jalapenos (finely chopped)***
- 2 tbsp of lime juice
- Half of cup of fresh cilantro (roughly chopped)****
- 1 tbsp of salt
Combine all ingredients into a blender (you may have to do it in two batches) and pulse several times to thoroughly mix. Careful not to puree the batch. It’s best to let the salsa sit overnight in the fridge so the favors can fully marry. This, however, never happens in my house as it’s consumed almost immediately.
NOTES:
* Cans of diced tomatoes with green chilies are typically sold with a few different heat levels, similar to salsa. So the heat of your salsa can be elevated or lowered with the addition of a particular variety.
** Feel free to use fresh garlic, garlic cloves from a jar or garlic powder. Adjust the garlic intensity to your own taste.
***You can purchase a small can of diced jalapenos (avoid the jarred pickled variety). Based on the level you heat you prefer, adjust the amount of jalapenos. Keep in mind, the heat will intensify the longer the salsa is allowed to sit.
****Optional. A lot of people are anti-cilantro. I think it adds a fresh favor to the dish.
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